Spring Onion Paratha Recipe – Easy Indian Flatbread with Ajwain

Last Updated on 1 month by Neha Deshmukh

Spring Onion Paratha Recipe – Easy Indian Flatbread with Ajwain

Introduction

There’s just something so comforting about a warm, flaky paratha, isn’t there? Especially when it’s bursting with the fresh, mild oniony flavour of spring onions! This Spring Onion Paratha (Pyaaz Paratha) is a staple in my family – I first made it when I was trying to find a way to sneak more veggies into my kids’ diets, and it was an instant hit. It’s a little bit of effort, but trust me, the reward is so worth it. It’s perfect for breakfast, lunch, or even a light dinner. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s relatively easy to make, even if you’re new to making parathas. The flavour combination of spring onions, warming spices, and carom seeds is simply divine. Plus, it’s a fantastic way to use up those lovely spring onions from the market. And honestly, who doesn’t love a good excuse to enjoy a freshly cooked, homemade flatbread?

Ingredients

Here’s what you’ll need to make these delicious Spring Onion Parathas:

• 2 cups whole wheat flour (atta)
• ½ – ¾ cup finely chopped spring onions
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped (adjust to your spice preference!)
• ½ teaspoon turmeric powder
• ½ – 1 teaspoon red chili powder (I usually go for ¾ tsp)
• ½ teaspoon garam masala
• ½ teaspoon carom seeds (ajwain)
• 1 tablespoon oil
• ¾ – 1 cup water (add gradually)
• Salt as required
• Oil/ghee as needed for roasting

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Whole Wheat Flour: Choosing the Right Type

Using good quality whole wheat flour (atta) is key. Look for a finely ground atta – it makes for softer parathas. I prefer the brands that are specifically labelled for making chapati and paratha.

Spring Onions: Selecting and Preparing

Choose spring onions that are firm and bright green. Make sure to rinse them thoroughly to remove any dirt. Don’t discard the white parts – they add a lovely flavour! I finely chop both the white and green parts for this recipe.

Ginger-Garlic Paste: Fresh vs. Store-Bought

Freshly made ginger-garlic paste is always best, but store-bought works in a pinch. If using store-bought, check the ingredients to ensure it doesn’t contain any unnecessary additives.

Carom Seeds (Ajwain): The Digestive Powerhouse

Carom seeds (ajwain) aren’t just about flavour; they’re also fantastic for digestion! They add a lovely, slightly peppery note to the parathas. Don’t skip them!

Regional Variations in Spices

Feel free to adjust the spices to your liking. Some families add a pinch of amchur (dry mango powder) for a tangy flavour, or a dash of coriander powder for extra freshness.

Step-By-Step Instructions

Alright, let’s get down to making these parathas!

1. Rinse and finely chop the spring onions, discarding the roots. Mix about ½ cup of chopped onions with the green chili. Set aside.
2. In a large bowl, combine the whole wheat flour, chopped onion-chili mixture, ginger-garlic paste, turmeric powder, red chili powder, garam masala, carom seeds, oil, and salt.
3. Now, gradually add water (about ¾ cup to start) and knead everything together to form a soft, pliable dough. You might need a little more or less water depending on the flour.
4. Once the dough comes together, cover it and let it rest for at least 10 minutes. This allows the gluten to relax, making the parathas softer.
5. Divide the dough into 10 equal-sized balls.
6. Dust a clean surface with flour and roll each ball into a 7-8 inch circle. Don’t worry if it’s not perfect!
7. Heat a skillet (tawa) on medium-high heat. Place the rolled paratha on the hot skillet.
8. Cook for about 30-45 seconds, or until you see small bubbles forming. Flip the paratha and apply a little oil or ghee to the cooked side.
9. Flip again and cook the other side until golden brown spots appear. Repeat for the remaining dough balls.

Expert Tips

Here are a few tips to help you make the perfect Spring Onion Parathas:

Achieving the Perfect Paratha Puff

For a nice, puffed-up paratha, press gently around the edges with a spatula while it’s cooking on the skillet.

Preventing Sticking During Rolling

Keep the dough lightly dusted with flour while rolling to prevent it from sticking to the surface or rolling pin.

Mastering the Skillet Technique

The skillet needs to be hot enough, but not scorching. If it’s too hot, the paratha will burn before it cooks through.

Variations

Want to switch things up? Here are a few ideas:

Vegan Spring Onion Paratha

Simply use oil instead of ghee for roasting.

Gluten-Free Spring Onion Paratha (with alternative flours)

You can use a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of water.

Spice Level Adjustment: Mild, Medium, Hot

Adjust the amount of green chili and red chili powder to suit your taste.

Festival Adaptations: Holi & Navratri

These parathas are perfect for festivals like Holi and Navratri. They’re a delicious and satisfying meal!

Serving Suggestions

Serve these Spring Onion Parathas hot, straight off the skillet! They’re delicious with:

• A dollop of yogurt (dahi)
• Your favourite pickle (achar)
• A smear of butter
• A side of chana masala (chickpea curry)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a skillet or in a microwave. They’re best enjoyed fresh, though!

FAQs

What is the best way to knead the dough for soft parathas?

Kneading is key! Add water gradually and knead for at least 5-7 minutes until the dough is smooth and pliable. Resting the dough also helps.

Can I make the dough ahead of time? If so, how should I store it?

Yes, you can! Cover the dough with a damp cloth or plastic wrap and store it in the refrigerator for up to 24 hours.

What can I substitute for carom seeds (ajwain)?

If you don’t have carom seeds, you can use a pinch of fennel seeds (saunf) or cumin seeds (jeera) as a substitute, though the flavour won’t be exactly the same.

How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook them until they’re golden brown and slightly puffed up. Also, make sure the dough is soft and pliable.

What is the best accompaniment for spring onion paratha?

Honestly, anything you like! Yogurt, pickle, butter, or a simple dal are all great options. It really depends on your preference.