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.
Indian flat bread made with spring onions and spices.
- 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
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.
- Use more or less oil as needed. More the oil, more the flakiness.
Tasty parathas ready.