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Spring Onion Paratha Recipe

Time and servings

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About

Spring Onion Paratha, also called Hare Pyaz Ka Paratha, is a simple yet tasty flatbread that elevates everyday meals. The recipe requires only common kitchen items and fresh spring onions. Fresh spring onions provide a gentle scent, a bright appearance, and a tasty flavour that enhance every part of the dish. The basic element which they introduced to their classic lachha paratha dish turned into an exceptional experience. Consuming the same roti or paratha every day leads to a boring eating experience. The small changes which we made to our meals create new dining experiences for lunch and dinner. The flaky layers retain their softness, while spring onions add a new flavour dimension. The paratha pairs well with curd and pickle because of its delicious taste. A person can have a complete meal with simple food choices that do not require elaborate side dishes. This paratha serves as an ideal option for both lunch boxes and tiffin boxes. The product maintains its original shape and freshness for an extended period. The cooling process keeps the layers in their original soft condition. The package provides easy transportation for school, office, and travel use. The recipe also pairs beautifully with premium curries such as paneer, chicken, and mutton, as well as other rich gravies. The dish pairs well with both simple dals and vegetable curries. Making this paratha requires only a few simple steps and minimal time. People in families enjoy this dish for breakfast, lunch, or dinner throughout the week. This paratha provides multiple meal options which require only basic ingredients. The dish demonstrates how basic recipes can produce outstanding taste. Fun Fact:
Spring onions belong to the onion family, yet both the green leaves and white bulbs are completely edible. Many Asian cuisines use spring onions every day because they add freshness, colour, and flavour without overpowering the dish.

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Ingredients

  • 2 cup wheat flour
  • ¼ tsp turmeric
  • ¾ tsp kashmiri red chilli powder
  • ¼ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp aamchur
  • ¼ tsp ajwain / carom seeds
  • 1 tsp ginger paste
  • 1 cup spring onion (finely chopped)
  • ½ tsp salt
  • 2 tbsp oil
  • water (for kneading)
  • oil (for roasting)

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Instructions

  1. firstly, in a large bowl take 2 cup wheat flour, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder and ½ tsp garam masala.
  2. also add ½ tsp aamchur, ¼ tsp ajwain, 1 tsp ginger paste, 1 cup spring onion and ½ tsp salt.
  3. mix well making sure all the spices are well combined.
  4. further, add 2 tbsp oil and mix well.
  5. now add water as required and knead the dough.
  6. knead to a smooth and soft dough adding water as required.
  7. cover and rest for 20 minutes.
  8. now pinch a small ball sized dough.
  9. dust with wheat flour and flatten slightly.
  10. grease oil in centre and fold to a square.
  11. dust with wheat flour as required and roll square.
  12. roll gently making sure the layers are not pressed completely.
  13. now on a hot tawa place the rolled paratha and cook for a minute.
  14. furthermore, when the base is partly cooked, flip the masala paratha.
  15. also, spread ½ tsp olive oil / ghee and press slightly both the sides.
  16. flip again once or twice till both the sides are cooked properly.
  17. finally, serve spring onion paratha with raita and pickle.

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Step-by-step

1
Firstly, in a large bowl, take 2 cups wheat flour, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder and ½ tsp garam masala.
2
also add ½ tsp aamchur, ¼ tsp ajwain, 1 tsp ginger paste, 1 cup spring onion and ½ tsp salt.
3
mix well making sure all the spices are well combined.
4
further, add 2 tbsp oil and mix well.
5
now add water as required and knead the dough.
6
knead to a smooth and soft dough adding water as required.
7
cover and rest for 20 minutes.
8
now pinch a small ball sized dough.
9
dust with wheat flour and flatten slightly.
10
grease oil in centre and fold to a square.
11
dust with wheat flour as required and roll square.
12
roll gently making sure the layers are not pressed completely.
13
Now, on a hot tawa, place the rolled paratha and cook for a minute.
14
furthermore, when the base is partly cooked, flip the masala paratha.
15
also, spread ½ tsp olive oil / ghee and press slightly both the sides.
16
Flip again once or twice until both sides are cooked properly.
17
Finally, serve spring onion paratha with raita and pickle.hare pyaz ka paratha

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Video

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Tips

Classical Spring Onion Paratha gives a regular paratha a fresh, flaky, restaurant-style twist. Spring onion, ghee and simple spices make it perfect with curd, pickle or salan.
  1. Soft Dough: Knead the dough with warm water, oil, salt and ajwain. Rest it well so the paratha rolls smoothly and forms clean layers.
  2. Fine Chopping: Chop spring onions finely before stuffing. This helps the filling spread evenly and keeps the paratha from tearing.
  3. Topping: Brush ghee evenly before folding the paratha. This gives the paratha a flaky restaurant-style texture.
  4. Rolling: Roll the stuffed paratha with light pressure. This keeps the layers intact and prevents the spring onion from coming out.
  5. Cooking: Cook the paratha on a properly heated tawa. Roast both sides with oil or ghee until golden spots appear.

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FAQ

Spring Onion Paratha stays soft and tasty when packed warm. Serve it with curd, pickle or chutney for a complete meal.
A soft and well-rested dough helps the paratha stay soft for longer. Cook it over medium heat and brush with ghee after roasting.
Simple spices make Green Onion Paratha more flavourful and restaurant-style. Add ajwain, cumin, chaat masala, or chilli powder to taste.
Finely chopped spring onion helps the filling spread evenly inside the paratha. Roll it gently with light pressure to keep the layers intact.
Spring Onion Paratha tastes delicious with simple everyday sides. Pair it with curd, pickle, chutney or mirchi ka salan.

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Notes

  • Firstly, adjust the spices accordingly to make it spicy.
  • Also, roast the paratha over medium heat; otherwise, it may not cook through.
  • Additionally, you can also add finely chopped onions along with spring onions.
  • Finally, spring onion paratha tastes great when prepared like a layered paratha.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/spring-onion-paratha-recipe/