Paratha are welcome anytime,any day.normally i make aloo paratha ,Palak Parathas & Methi Parathas quite regularly at home.
I wanted to make this paratha since long time but somehow kept on postponing .
Coming back to recipe Spring onion Paratha recipe is simply Indian flat bread stuffed with Spring onion along with few spices.Sounds yummy, right?
We can enjoy this Spring onion Paratha just with pickle or Raitha or pain curd (dahi) .it is a easy lunch box menu & kids favorite too
Spring onion is known as paticha kanda in marathi, very much common in Indian Cusine.
After tasting this parathe all i can say is "Step out of the stereotype, set aside the aloo and mooli and make spring onion parathas instead!
Ingredients:
For The Dough
1 1/2 cups of whole wheat flour (gehun ka atta)
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling
4 tbsp ghee for cooking
To Be Mixed Into A Stuffing
1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 cup chopped spring onion (green +white part)
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
salt to taste
Method:
For Stuffing:
In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly.
For dough (ata)
1.Combine all the ingredients and knead into a soft, smooth dough using enough water.
2.Divide the dough into 5 equal portions. Keep aside.
For paratha:
1.Divide the stuffing into 5 equal portions. Keep aside.
2.Roll out one portion of the dough into a circle of 4 inch diameter using whole wheat flour for rolling.Place one portion of the stuffing in the centre of the circle
3.. Bring together all the sides in the centre and seal tightly. ensure that you cover it properly from all sides other wise stuffing can leak out at time of rolling.
4.Roll out again into a circle of 5-6 inch using whole wheat flour.
5.Cook on a hot tava (griddle), using a little ghee until both sides are golden brown.
6.Repeat with the remaining dough and stuffing to make more parathas.
7.Serve hot with pickle,dahi & raita.
Tips:
1.You can make the paratha in another way too. take two balls and roll them to palm size. Then keep the stuffing on one and cover with the other chapati.
I wanted to make this paratha since long time but somehow kept on postponing .
Coming back to recipe Spring onion Paratha recipe is simply Indian flat bread stuffed with Spring onion along with few spices.Sounds yummy, right?
We can enjoy this Spring onion Paratha just with pickle or Raitha or pain curd (dahi) .it is a easy lunch box menu & kids favorite too
Spring onion is known as paticha kanda in marathi, very much common in Indian Cusine.
After tasting this parathe all i can say is "Step out of the stereotype, set aside the aloo and mooli and make spring onion parathas instead!
Ingredients:
For The Dough
1 1/2 cups of whole wheat flour (gehun ka atta)
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling
4 tbsp ghee for cooking
To Be Mixed Into A Stuffing
1 tbsp chopped coriander (dhania)
1/2 tsp roasted and ground cumin seeds (jeera)
2-3 finely chopped green chillies
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp ajwain owa
1 cup chopped spring onion (green +white part)
1 tsp chilli powder
1 tsp dried mango powder (amchur) /chat masala
1 tsp pepper powder (optional)
1 tsp finely grated ginger (ala)
1 tsp coriander (dhania) powder
pinch sugar
1 onion chopped finely (optional)
salt to taste
Method:
For Stuffing:
In the meantime mix all the ingredients for stuffing in a bowl .taste seasoning & adjust accordingly.
For dough (ata)
1.Combine all the ingredients and knead into a soft, smooth dough using enough water.
2.Divide the dough into 5 equal portions. Keep aside.
For paratha:
1.Divide the stuffing into 5 equal portions. Keep aside.
2.Roll out one portion of the dough into a circle of 4 inch diameter using whole wheat flour for rolling.Place one portion of the stuffing in the centre of the circle
3.. Bring together all the sides in the centre and seal tightly. ensure that you cover it properly from all sides other wise stuffing can leak out at time of rolling.
4.Roll out again into a circle of 5-6 inch using whole wheat flour.
5.Cook on a hot tava (griddle), using a little ghee until both sides are golden brown.
6.Repeat with the remaining dough and stuffing to make more parathas.
7.Serve hot with pickle,dahi & raita.
Tips:
1.You can make the paratha in another way too. take two balls and roll them to palm size. Then keep the stuffing on one and cover with the other chapati.
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