Spring Onion Paratha Recipe

These crispy and flaky spring onion parathas are made with wheat flour, plain flour, fresh green onions, and butter. The dough is rolled very thin, layered with butter and spring onions, shaped into coils, and cooked on a hot tawa until beautifully golden and crisp. Serve them hot with yogurt, chutney, curry, or a cup of milk tea.

Spring Onion Paratha Recipe | हरे प्याज़ का पराठा | Green Onion Paratha

Ingredients:

Gluten Free Bagels

For the dough:

• 1½ cups (180 g) wheat flour
• ½ cup (60 g) plain flour / all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (240 ml) boiling water*

Aloo Lachha Paratha

For the layers:

• 1 cup finely chopped spring onions / green onions
• Melted butter, as needed

For cooking:

• Extra melted butter, as needed

*Add the hot water gradually. Depending on the flour, you may not need the entire cup.

Koyla Karahi Chicken Recipe

Step-by-Step Instructions:

1. Prepare the flour mixture.
Add the wheat flour, plain flour, and baking powder to a large mixing bowl. Mix well.

2. Prepare the hot water.
Add the salt and sugar to 1 cup of boiling water. Stir until completely dissolved.

3. Make the dough.
Gradually pour the hot water into the flour mixture while stirring. Once cool enough to handle, knead until you have a smooth, soft, and pliable dough. Avoid adding all the water at once.

4. Divide the dough.
Divide the dough into 3 equal portions and shape each portion into a ball.

5. Rest for 30 minutes.
Cover the dough to prevent it from drying out and allow it to rest for 30 minutes.

6. Roll very thinly.
Take one portion of dough and roll it into a large, very thin sheet.

7. Add butter and spring onions.
Brush the entire surface with a thin layer of melted butter. Sprinkle the chopped spring onions evenly over the top.

8. Create the layers.
Fold the dough inward from both sides, then fold it again to create a long, slender strip.

9. Shape into a coil.
Gently stretch or press the strip lengthwise if necessary, then roll it into a round spiral or coil. This folding and coiling technique creates the flaky layers inside the paratha.

Repeat with the remaining dough.

10. Rest for another 15 minutes.
Cover the shaped dough portions and let them rest for 15 minutes. This makes them easier to roll without damaging the layers.

11. Roll the parathas.
Gently flatten each coil and roll it into a round paratha. Do not press too firmly or roll too thinly, as you want to preserve the layers.

12. Cook the paratha.
Heat a tawa or skillet over medium to medium-high heat. Place one paratha on the hot pan and cook until the underside begins to develop golden spots.

Flip, brush with melted butter, and continue cooking. Turn as needed and add a little more butter until both sides are golden brown, crisp, and flaky.

13. Serve hot.
Serve immediately with yogurt, chutney, curry, pickles, or a hot cup of milk tea.

Recipe Tips:

For the best flaky texture, roll the first sheet as thin as possible before adding the butter and spring onions. Give the dough both resting periods—30 minutes before shaping and 15 minutes after coiling—as this helps the dough relax and makes rolling easier.

Finely chop the spring onions so they stay inside the layers rather than tearing through the dough. When rolling the final paratha, use gentle pressure to preserve those layers.