Spring Onion Parathas
by Tarla Dalal
spring onion paratha recipe | hara pyaz paratha | with 20 amazing images.
spring onion paratha recipe is made from plain flour, spring onions, garlic and green chillies. Curds are a great accompaniment to hara pyaz paratha as the taste of spring onions is then enhanced.
This tasteful spring onion paratha recipe hardly requires any spices or masalas, as the combination of spring onion whites and greens is enough to add flavour and aroma to these parathas.
The preparation of spring onion paratha recipe is quite simple, but the result is exciting. Spring onion is not a usual ingredient for making paratha yet once you taste this recipe, you will simply love it.
To make spring onion paratha recipe all you need to do is knead a soft dough using plain flour, whole wheat flour, oil and keep aside. Further, for the stuffing heat oil in a pan, add garlic and green chillies, sauté and add chopped spring onions and cook. Our stuffing for paratha is ready!
Next, divide the dough and stuffing into portions. Roll 2 round rotis, spread the stuffing on one and put the another round portion on top and seal. Cook spring onion paratha on a tava until golden brown and cooked from both the sides. You can also mix the cooked spring onions with the flour and then knead and cook if you are running short on time.
Cut spring onion paratha into evenly sized triangles and serve hot with raita, sauce, or a tangy sabzi. Relish this lip-smacking paratha anytime of the day! You can also pack this for your kids lunch box.
Enjoy spring onion paratha recipe | hara pyaz paratha | with detailed step by step recipe photos.
Spring Onion Parathas recipe - How to make Spring Onion Parathas
Preparation Time: Cooking Time: Total Time:
Makes 4 parathas
For The Dough
3/4 cup plain flour (maida)
5 tbsp whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
For The Stuffing
1 1/2 cups chopped spring onions whites and greens
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt to taste
Other Ingredients For Spring Onion Parathas
whole wheat flour (gehun ka atta) for rolling
8 tsp peanut oil for cooking
For the dough
- For the dough
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 1 minute.
- Add spring onions and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.
How to proceed to make spring onion parathas
- How to proceed to make spring onion parathas
- Divide the stuffing into 4 equal portions and keep aside.
- Divide the dough into 8 equal portions.
- Roll each portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Spread a portion of the stuffing on one round. Put another round on top and seal it.
- Repeat steps 3 and 4 to make 3 more parathas.
- Heat a non-stick tava (griddle), place the paratha on it and cook on a medium flame, using 2 tsp of oil for each paratha till both sides turn brown in colour.
- Cut the {span class="bold1"}spring onion paratha{/span} into pieces and serve immediately.
Like Spring Onion Parathas
- Like spring onion paratha recipe | hara pyaz paratha | then check our collection of veg stuffed parathas.
For the spring onion paratha dough
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For the dough for spring onion paratha, take plain flour which is also known as maida in a bowl.
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Add the whole wheat flour.
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Add the oil.
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Add the salt to taste.
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Mix it well and using enough water knead into a soft dough. Keep aside.
- For the dough for spring onion paratha recipe | hara pyaz paratha | take plain flour which is also known as maida in a bowl.
For the spring onion paratha stuffing
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For the spring onion paratha recipe | hara pyaz paratha | heat the oil in a broad non-stick pan and add the garlic.
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Add the green chillies, you can also use green chilli paste but the chopped ones always taste better.
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Sauté on a medium flame for 30 seconds.
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Add spring onions.
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Add salt Sauté on a medium flame for 1 to 2 minutes. Keep aside.
How to proceed for spring onion paratha
- To make spring onion paratha | hara pyaz paratha | divide the stuffing into 4 equal portions and keep aside.
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Divide the dough into 8 equal portions.
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Roll a portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
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Spread a portion of the stuffing on one round and spread it evenly.
- Put another rolled roti on top.
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Seal it well by pressing the sides well so they do not open up while cooking.
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Heat a non-stick tava (griddle), place the paratha on it.
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Cook on one side till blisters appear.
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Turnover and cook both the sides till it turns golden brown in colour using 2 tsp of oil.
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Transfer into a plate.
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Cut spring onion paratha | hara pyaz paratha | into 4 equal pieces using a pizza cutter or a knife.
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Repeat steps 3 to 12 to make 3 more parathas. Serve immediately.
| Energy | 216 cal |
| Protein | 4 g |
| Carbohydrates | 24.4 g |
| Fiber | 1.9 g |
| Fat | 11.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 167.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 9.2 mg |
| Folic Acid | 6.8 mcg |
| Calcium | 22.3 mg |
| Iron | 1.5 mg |
| Magnesium | 30 mg |
| Phosphorus | 71.4 mg |
| Sodium | 5 mg |
| Potassium | 113.9 mg |
| Zinc | 0.5 mg |
So easy to prepare and very tasty recipe .
I am glad I have one more dish on my breakfast list. Nice flavour.
I was excited to try these paratha's as I am a great fan of the onion pancakes at China Garden... So I couldn't resist... And these were very close to my restaurant pancake experience... And plus a lot more healthier as these aren't fried.... And they are so tasty that they actually don't need any accompaniment...
I was thrilled to try this. Spring onions form the ideal filling in a paratha.