Spring Onion Paratha – Hare Pyaaz Ka Paratha
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About Spring Onion Paratha - Hare Pyaaz Ka Paratha
Enjoy a simple, tasty, and healthy start to your day with this Spring Onion Paratha—also known as Hare Pyaaz Ka Paratha. Fresh spring onions are finely chopped and mixed directly into wholesome whole wheat flour, then kneaded to create soft, flavorful dough. A touch of ginger garlic paste and green chillies infuse each bite with a delightful aroma and mild warmth.
This paratha is seasoned with just enough spices to keep it flavorful without being overly spicy, making it perfect for breakfast, lunch, or dinner. If you love a bit of heat, simply increase the spice level to suit your taste. Serve these parathas hot off the griddle with your favorite chutney or yogurt for a satisfying, nutrient-packed meal.
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Recipe Time & More
Ingredients
- 3 Spring Onions (nos chopped)
- 2 cup Wheat Flour (whole)
- 1/2 tsp Ginger Garlic Paste
- 2 Green Chilli (less spicy finely chopped)
- 1.5 tsp Salt (or as per taste)
- 5 tbsp Oil
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Instructions
- Wash spring onion in running water n then chopped it.Take wheat flour in large mixing bowl, add spring onion, ginger garlic paste, green chilies and salt.
- Also add 1 tablespoon oil and mix the wheat flour with spring onions.
- Add 1/3 cup water in parts n then begin to first mix and then knead the dough. Allow the dough to rest for 10minutes.
- Then form small to medium sized balls from the dough. Dust the dough balls with some flour.
- Gently roll to a round of about 7 to 8 inches. Heat tawa, when the tawa becomes hot, place the paratha on it.
- When one side is cooked, then flip the paratha. Spread some oil or ghee on this cooked side. Flip twice or thrice, till the paratha are evenly cooked. Prepare all parathas in same way.
- Serve spring onion parathas hot with pickle, curd or hot cup of tea.
Recipe Notes
First add less water and bind the dough. While mixing and kneading the onion release water. So be careful in adding water. If required then only add water.
Additional Tips
- For extra flakiness, brush each rolled paratha with a thin layer of ghee or oil before folding and rolling again; this layering technique gives the paratha tender, flaky layers.
- If you have leftover cooked parathas, wrap them in a clean kitchen towel and store in an airtight container; gently reheat on a tawa or skillet to revive their softness and aroma.
- For a nutritious twist, try adding finely grated carrots or chopped spinach to the dough along with the spring onions—this boosts both color and vitamins without altering the flavor significantly.
- Pair these parathas with tangy mango pickle or spiced yogurt (raita) to balance the savory and spicy flavors; a squeeze of lemon juice on the side can add a refreshing brightness.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 517kcal | Carbohydrates: 66g | Protein: 9g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 1140mg | Fiber: 3g | Sugar: 2g
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Saba Shaikh
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This is wonderful! Can’t wait to taste it.
Looks so flavorful! Thanks for posting.
Absolutely fantastic! Thanks for the recipe.