Spring onion paratha recipe (green onion paratha) - delicious breakfast paratha made from whole wheat flour, mashed potato, green onion and few spices.
This is not stuffed paratha. Mashed potato and chopped spring onions are added into the dough. Yogurt is also added while making dough.
The dough making procedure for this paratha is similar to the methi paratha recipe. Like methi paratha, this is also Sanjeev Kapoor’s recipe.
This is mild flavored paratha recipe. I do make this whenever spring onions are in season. I like to have it with plain yogurt sprinkled with red chili powder and roasted cumin powder.
How to make spring onion paratha recipe?
1) If you have leftover boiled potato handy then you use. Or take one small potato, wash well. Take into pressure cooker with enough water, so potato is submerged in the water. Cover the pressure cooker, put the weight on. Cook for 2-3 whistles on medium heat. Let the pressure go down by itself then open the lid. Let the potato cool to touch, peel it and mash it well.
2) Also chop the green chili and spring onions.
3) Take whole wheat flour, salt, red chili powder, carom powder in a bowl. Mix well.
4) Add mashed potato, chopped green chili and spring onions.
5) Mix well by rubbing between your fingers and thumb. If you pinch a dough in your plam, it will come together. Now knead into a dough by adding yogurt. You may need to more or less yogurt. It depends on the how much moisture you potato has. So start by adding little at a time.
6) Knead into a smooth and tight dough. Dough should be tight, as spring onion will leave its own water as the dough sits for some time. and so dough will becomes little soft. If your dough is already soft and then it will become sticky after some time.
7) No need to rest the dough. Divide the dough into 12 equal portions. Make smooth ball and flatten it between your palm.
8) Now work with one disc at a time. Dip it into dry flour from both sides.
9) Start rolling using rolling pin and rolling board. Roll into 5-6 inch diameter circle.
10) Now Heat the tawa on medium heat. Once hot, place rolled paratha on tawa. After few seconds, you will see few bubbles on top surface.
11) Then flip it, apply some oil.
12) flip again and cook by pressing it lightly using spatula. Now again apply oil and flip.
13) Cook other side as well by pressing with spatula.
14) Once it is cooked from both sides. Remove it from the tawa and keep in insulated container or serve right away.
Repeat the same process for rest of the parathas. If storing in insulated container then I would recommend keeping a paper towel at the bottom. So this paper towel will absorb the moisture created from hot paratha. and so paratha will not become soggy.
Serving suggestion: Serve this spring onion paratha as a breakfast/light meal with pickle or yogurt or raita like cucumber raita, onion tomato raita, mint raita. Pack in kid’s/adult’s lunch box, also pack some yogurt/raita on side. This makes filling lunch.
📋 Recipe Card
Spring onion paratha recipe (Green onion paratha recipe)
Ingredients
- 1 ½ cups Whole wheat flour (chapati atta)
- ½ teaspoon Ajwain (Carom seeds)
- 1 teaspoon Red chili powder
- Salt to taste
- 1 small or ½ cup Potatoes boiled, peeled and mashed
- 1 small Green chili chopped finely
- 6 stalks or ⅔ cup Spring onion (green onion or scallion) finely chopped
- 1 tablespoon Oil + more for frying paratha
- 2-3 tablespoons Plain yogurt (dahi or curd)
Instructions
Preparation:
- If you have leftover boiled potato handy then you use. Or take one small potato, wash well. Take into pressure cooker with enough water, so potato is submerged in the water.
- Cover the pressure cooker, put the weight on. Cook for 2-3 whistles on medium heat.
- Let the pressure go down by itself then open the lid.
- Let the potato cool to touch, peel it and mash it well.
- Also chop the green chili and spring onions.
Making spring onion paratha recipe:
- Take whole wheat flour, salt, red chili powder, carom powder in a bowl. Mix well.
- Add mashed potato, chopped green chili and spring onions.
- Mix well by rubbing between your fingers and thumb.
- Now knead into a dough by adding yogurt.
- Knead into a smooth and tight dough.
- No need to rest the dough.
- Divide the dough into 12 equal portions. Make smooth ball and flatten it between your palm.
- Now work with one disc at a time. Dip it into dry flour from both sides.
- Start rolling using rolling pin and rolling board. Roll into 5-6 inch diameter circle.
- Now Heat the tawa on medium heat.
- Once hot, place rolled paratha on tawa.
- Fry the paratha using little oil till both sides has golden brown spots and no more raw doughy part appear.
- Once it is cooked from both sides. Remove it from the tawa and keep in insulated container or serve right away.
- Repeat the same process for rest of the parathas
Rathai
Love this. We also add green chilis and onion to the paratha sometimes. The onions and chilis add so much to the paratha in terms of flavours. You're very talented Kanan in making them too. They've got the perfect round shapes.
radha
The spring onion would have added a special flavour, I'm sure. Great idea