It has been more than a month since I made parathas and this paratha was made and clicked a couple of months ago. It has been so hectic that even rotis have become a tedious process for me. Coming to the recipe, onion parathas were on my list ever since I tasted it at my friend’s place. Just to find new uses for spring onions, I decided to replace onions with spring onions. I have also sneaked in carrots and my favorite cumin. The parathas were great and I need to make them again pretty soon . Off to the recipe.

Spring Onion Masala Paratha

By Vardhini, August 23, 2012

Indian flat bread made with spring onions and spices.

• Total Time: 01h 05min
• Prep Time: 15 minutes
• Cook time: 50 minutes
• Yield: 12 parathas

Ingredients:

• cumin seeds - 1/2 tsp (jeeragam - crushed)
• whole wheat flour - 3 cups
• spring onion - 1/4 cup (scallions - chopped)
• carrots - 1/2 cup - shredded
• red chilli sauce - 2 tsp
• flax meal - 1 tsp
• salt - to taste
• oil - as needed

Instructions:

Pound cumin seeds coarsely. To the whole wheat flour, add spring onions, carrots, pounded cumin, red chilli sauce, flax meal and salt.

Mix it well and using water form a pliable dough. Let it rest for 30 minutes. Divide into 12 balls.

Take a ball and roll it into a 6 inch circle and apply 1/2 tsp of oil over it. Fold it into a semi circle. Fold it again forming a triangle.

Roll the triangle. Heat a tawa and place the rolled paratha on it. Flip over in a few seconds and add a tsp of oil.

Flip over again in a minute or 2 and apply a tsp of oil. Flip again and parathas are done when both sides are cooked.

My Notes

1. Use more or less oil as needed. More the oil, more the flakiness.

Pictorial

Tasty parathas ready.

Enjoy!

Linking to Serve It – Griddled