Spring Onion Paratha
Winter mornings at my grandmother’s place always smelled of ajwain and hot ghee. Spring onions were piled high at the market back then, and a bunch cost next to nothing, so parathas like these showed up on the table all the time. The filling goes in raw, so there’s no extra pan to wash, and you can have breakfast ready in about 40 minutes.
Ingredients
Dough
- 2 cups atta (whole wheat flour)
- ½ tsp salt
- 1 tbsp oil or ghee
- Roughly ¾ cup water
Filling
- 1 cup spring onions, chopped, using both the white bulbs and the green tops
- 1 green chilli, chopped fine
- ½ tsp roasted jeera powder
- ½ tsp red chilli powder
- ½ tsp ajwain
- ½ tsp amchur
- 2 tbsp fresh coriander, chopped
- Salt, added later (see below)
To finish: ghee, butter, or oil
The Dough
Put the flour, salt, and oil in a bowl and rub them together briefly. Pour in water bit by bit while you knead. You want a dough that feels soft and gives easily, a little looser than your everyday roti dough. Cover it with a damp cloth and walk away for 20 minutes. I’ve rushed this step plenty of times and regretted it, because the dough fights back and tears when you roll.
The Filling
Here’s where most people go wrong. Spring onions are full of water, and salt pulls it out fast. Salt the mix too soon and you’ll end up with a puddle, and the paratha will burst the moment the rolling pin touches it. Combine everything except the salt, and stir it in only when you’re ready to stuff. If it still looks wet, squeeze a handful in your palm and drain the liquid off.
Stuffing and Rolling
- Split the dough into 8 equal portions and roll each into a ball.
- Take one and roll it out to a small round, about 3 inches wide.
- Spoon a generous tablespoon of filling into the centre.
- Lift the edges up and over, pinch them together at the top, and nip off the extra dough.
- Flatten the ball with your palm, dust lightly with flour, and roll it into a 6 to 7 inch circle. Go easy with the pin and keep your pressure even.
On the Tawa
Get the tawa properly hot over medium-high heat. Lay the paratha down and give it about 30 seconds, until small bubbles rise, then turn it. Smear a little ghee over the top, flip, and ghee the second side as well. Press it down with a spatula and rotate it so the colour spreads evenly. It’s ready when both sides have golden-brown patches and the edges snap a little.
Tips
- Soft dough: A stiff dough will crack as you roll.
- Go light on filling: Any more than a tablespoon and it will break through.
- Hot pan: A hot tawa crisps the paratha without letting it drink up the oil.
- Mix it up: Grated paneer, mashed potato, or a bit of grated ginger all taste good in the filling.
What to Eat It With
Serve them straight off the tawa with thick curd, mint chutney, or a tangy pickle. Mango and lemon are both great. Add a cup of masala chai and you have a proper breakfast. If you’re making them for dinner, dal or a dry sabzi goes nicely alongside.
Leftovers
Wrapped in foil or a clean cloth, cooked parathas hold up for a day, so they work well in a tiffin box. If you’d like to freeze them, cook each one only lightly, let it cool completely, and stack them with parchment between each layer. They’ll last around a month. To eat, warm them on a hot tawa for a few seconds on each side.
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