Spring Onion Paratha

Spring Onion Paratha - Plattershare - Recipes, food stories and food lovers
Healthy, tasty and quick paratha prepared using spring onion as a main vegetable mixed it with wheat flour, gram flour and seasoned with some spices goes well with any pickle.
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Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Served As: Breakfast, Dinner, Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • leaves Spring Onion finely chopped and bulbs â â¾
  • 1 cup whole wheat flour â for dusting rolling board
  • 1 gm Flour â
  • 1 tsp Dry Mango Powder â
  • 1/2 tsp Asafoetida â
  • 1 tsp Ground Cumin or seeds coarsely seeds â
  • 2 Green Chillies coarsely ground â
  • 2 Garlic make a coarse paste clovesâ
  • 1-2 tsp Salt or as per taste
  • 1 tbsp Desi Ghee oilâ for kneading for greasing
  • Water as required for kneading
  • Serving or curd, or dip, or sauce â curd or pickle or any dip or sauce


  • Wash Spring onion leaves and bulbs twice/thrice. Drain off water completely. Chop finely.
  • In a large deep bowl take wheat flour, gram flour, salt, crushed cumin, Green chili and garlic paste, oil, salt, amchur powder, Asafoetida.
  • Add finely chopped spring onion leaves and bulbs. Mix it well.
  • Add water slowly at a time and knead it into stiff dough. Onion added into dough releases some water making it soft later. Cover and keep aside for 15 minutes.
  • Divide dough into 8-9 equal parts. Shape them into a smooth ball.
  • Dust rolling board with some wheat flour. Roll dough ball into a small 3-inch circle. Apply some ghee and sprinkle some wheat flour. Fold it in the center. Fold it again in the center to form a triangle.
  • Roll it again into a thin roti or circle about (6-7” diameter).
  • In a nonstick pan or griddle, place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
  • Flip it over and let it cook for few seconds. Apply some ghee.
  • Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides and paratha is cooked well. Press in between with the help of spatula for even cooking.
  • Once cooked properly transfer it on a plate.
  • Serve hot with curd, pickle or any subji or curry.

Recipe Notes

It is necessary to clean leaves under running water at least twice.
Knead stiff dough as onion releases some water making it soft later

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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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