Hare pyaz ka paratha recipe (Spring onion paratha recipe)

08 Apr Hare pyaz ka paratha recipe (Spring onion paratha recipe)

Last Updated on February 27, 2022 by blessmyfoodbypayal

Hare pyaz ka paratha recipe | Spring onion paratha recipe | green onion paratha with step wise pictorial and video method.

Spring onion paratha is a unique and uncommon indian vegan fried flatbread recipe made using green onion (scallions), wheat flour and few spices.

Spring onion is an integral part of Chinese & continental cooking, without which you can’t imagine making fried rice, manchurian or noodles. Also known as salad onions, their presence can be witnessed in salsas, dips, sauce and sizzlers.

We usually buy spring onion whenever we have a plan to make any of these Chinese dishes. But at times, there’s some spring onion left after using. This is the situation with which you all must have came across.

In such an eventuality, spring onion paratha is the best option.

Not just because we had some leftover spring onion, but this herb needs to be added in our diet for various reasons.

Spring onions are a great source of Vitamin C, Calcium, dietary fibre, vitamin A and B6, and various minerals. It contains antioxidants and compounds that fight inflammation, reduce cholesterol levels which helps in lowering the risks of heart diseases.

Aren’t these reasons sufficient enough to bring spring onion on your dining table?

Coming back to paratha, making it is so simple and best part is that there’s no tension of stuffing being oozing out while rolling the paratha.

Yes, you heard it right. We aren’t making this paratha by stuffing spring onion inside paratha but by kneading the green onion along with whole wheat flour and some basic and regular ingredients.

INGREDIENTS USED IN MAKING HARE PYAZ KA PARATHA RECIPE

WHOLE WHEAT FLOUR : Indian flat breads are generally made with whole wheat flour. However some like to mix a part of all purpose flour to make paratha more Crispy and flaky. However we only prefer wheat flour for healthy reasons.

SPRING ONION : As this paratha is of spring onion, so this is the obvious ingredient. To make these parathas, spring onion in whole, means both white and green part goes in the recipe. Do note that chop the onion as thinly as possible.

GINGER : Ginger is must in food, especially fried one. It helps in digestion and aids stomach discomfort.

GREEN CHILLIES : Green chillies play the role of bringing spiciness to the parathas. You can add either less or more or skip completely as per your requirements. Green chillies can be substituted with red chilli powder.

SPICES : Spices have different roles in bringing flavours to any food. Their use and their quantity solely depends on one’s choice. Some people would love to add turmeric powder and red chilli powder too.

OIL : oil in this recipe is used twice. One while kneading and another for frying. Oil in kneading helps the paratha to turn crisp. And if you like, you can use desi ghee/clarified butter for frying paratha.

WATER : used in kneading the dough.

SERVING SUGGESTIONS

Spring onion paratha can be served in many ways as per personal liking.

Plain curd/yoghurt or some raita tastes best along with green onion paratha.

You can even pair it with some pickle or just cherish it with a cup of hot tea as an evening snack.

Some love to eat it as a regular roti with any dry or watery curry. If such is your preference, then add less salt in dough while kneading it.

This paratha is ideal to be packed as tiffin. You can comfortably carry it as your travelling partner.

ALSO SEE

• Matar ka paratha
• suji ka paratha
• Gud ka paratha
• Muli Paratha
• Lachha Parantha

STEPWISE PICTORIAL METHOD OF Hare pyaz ka paratha recipe

1. Take a bowl and add whole wheat flour, spring onion, ginger, green chillies, chaat masala, coriander powder, garam masala, mango powder, salt and oil.
2. Mix them well so that they incorporate with each other finely. (See notes below)
3. Add water, little at a time, and knead a tight dough. (notes).
4. To proceed further, you need not to rest the dough. (notes)
5. Take a ball size dough, roll it between your plams and coat with the flour.
6. Please the ball on surface and roll it into a disk using rolling pin. Dust flour whenever needed.
7. Apply some oil on hot tawa/griddle and place the disc on it.
8. When it is slightly cooked from one side, turn it.
9. Also cook from other side too.
10. Apply oil on both sides and keep cooking by flipping until paratha is evenly browned.
11. Spring onion paratha is ready.

Enjoy hot.

NOTES

1. Firstly mixing the ingredients without water is important because onion too releases its water. Mixing will give you pre-hand assesment how much water will be needed to knead the dough.
2. Dough must be kneaded tightly because as already mentioned, onion releases its own water. If the dough is already soft, it will turn more soft after some time.
3. Dough kneaded with spring onion is not put to rest for the similar reason, that spring onion releases water.

Hare pyaz ka paratha recipe – recipe card

Hare pyaz ka paratha recipe | Spring onion paratha recipe | green onion paratha

blessmyfoodbypayal

Hare pyaz ka paratha recipe is a unique and uncommon indian vegan fried flatbread recipe made using green onion (scallions), wheat flour and few spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Breakfast

Cuisine Indian

Servings 8 Parathas

Ingredients

  

1 cup = 200 ml

• 3 cup whole wheat flour
• 1.50 cup spring onion both white & green part finely chopped
• 1 tbsp ginger grated
• 2 green chillies chopped
• 1 tsp chaat masala
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp dry mango powder
• Salt to taste
• 3 tsp oil
• Water as required
• Oil for frying
• Whole wheat flour for dusting

Instructions

 

• Take a bowl and add whole wheat flour, spring onion, ginger, green chillies, chaat masala, coriander powder, garam masala, mango powder, salt and oil.
• Mix them well so that they incorporate with each other finely. (See notes below)
• Add water, little at a time, and knead a tight dough. (notes).
• To proceed further, you need not to rest the dough. (notes)
• Take a ball size dough, roll it between your plams and coat with the flour.
• Please the ball on surface and roll it into a disk using rolling pin. Dust flour whenever needed.
• Apply some oil on hot tawa/griddle and place the disc on it.
• When it is slightly cooked from one side, turn it.
• Also cook from other side too.
• Apply oil on both sides and keep cooking by flipping until paratha is evenly browned.
• Spring onion paratha is ready.
• Enjoy hot.

Notes

1. Firstly mixing the ingredients without water is important because onion too releases its water. Mixing will give you pre-hand assesment how much water will be needed to knead the dough.
2. Dough must be kneaded tightly because as already mentioned, onion releases its own water. If the dough is already soft, it will turn more soft after some time.
3. Dough kneaded with spring onion is not put to rest for the similar reason, that spring onion releases water.

Keyword green onion paratha, spring onion paratha