Spring Onion Paratha Recipe – Easy Indian Flatbread with Atta

Last Updated on 2 months by Neha Deshmukh

Spring Onion Paratha Recipe – Easy Indian Flatbread with Atta

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavourful breakfast or snack. And honestly, nothing beats a warm, flaky Spring Onion Paratha (Pyaaz Paratha) straight off the tawa. I first made these when I was craving something a little different from plain rotis, and they’ve been a family favourite ever since! They’re surprisingly easy to make, even if you’re new to Indian cooking. Let’s dive in!

Why You’ll Love This Recipe

This Spring Onion Paratha recipe is a winner for so many reasons. It’s incredibly flavourful – the spring onions add a lovely freshness, and the spices give it that classic Indian warmth. Plus, it’s a fantastic way to use up any leftover spring onions you might have. It’s also a relatively quick recipe, perfect for busy weeknights or a relaxed weekend brunch. And honestly, who doesn’t love a good paratha?

Ingredients

Here’s what you’ll need to make these delicious parathas:

• 1 cup Wheat flour (atta)
• ¾ cup Spring onion (chopped)
• ½ teaspoon Red chilli powder
• ½ teaspoon Garam masala powder
• ⅛ teaspoon Turmeric powder
• 2 Green chilli (finely chopped)
• 1 teaspoon Cumin seeds
• 1 tablespoon Oil
• Salt to taste
• Ghee as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Wheat Flour (Atta) – Types and Uses

We’re using whole wheat flour, or atta, for this recipe. It’s the traditional choice for Indian flatbreads and gives them a lovely, slightly nutty flavour. You can find different types of atta – whole wheat, chapati flour, and even multigrain. I usually use a standard whole wheat atta, about 200g for this recipe.

Spring Onions – Selecting and Preparing

Look for spring onions that are firm and bright green. Give them a good wash to remove any dirt, and chop them finely. Don’t be shy with the spring onions – they’re the star of the show! About 120g of chopped spring onions works perfectly.

Spices – The Flavor Profile of Garam Masala, Red Chilli Powder & Turmeric

These spices are what give the paratha its signature Indian flavour. Garam masala is a warm, aromatic blend – every family has their own version! Red chilli powder adds a touch of heat, and turmeric provides colour and a subtle earthy flavour. Feel free to adjust the amount of red chilli powder to your liking.

Ghee – Traditional vs. Modern Options

Ghee, or clarified butter, is traditionally used to cook parathas. It gives them a beautiful golden colour and a rich, delicious flavour. However, if you don’t have ghee, you can use oil instead – vegetable oil or canola oil work well. About 2-3 tablespoons of ghee is ideal for cooking all the parathas.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the wheat flour, chopped spring onions, red chilli powder, garam masala powder, turmeric, green chillies, cumin seeds, oil, and salt.
2. Gradually add lukewarm water while kneading to form a soft, pliable dough. Don’t add all the water at once – you might need a little more or less depending on the flour.
3. Divide the dough into 4 equal portions and roll each into a smooth ball.
4. Dust with flour and roll each ball into a thick circle (slightly thicker than regular roti). Aim for about 6-8 inches in diameter.
5. Heat a tawa (flat griddle) over medium flame. Cook each paratha with ghee until golden brown spots appear on both sides, pressing gently with a spatula. This usually takes about 2-3 minutes per side.
6. Serve hot with boondi raita and pickle!

Expert Tips

• Kneading is key: A well-kneaded dough will result in soft, flaky parathas. Knead for at least 5-7 minutes.
• Don’t overcook: Overcooked parathas will become hard and dry. Keep a close eye on them and cook until golden brown.
• Press gently: Pressing gently with a spatula while cooking helps the paratha cook evenly and become flaky.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Potato & Spring Onion Paratha: Add mashed potatoes to the dough for a heartier filling. My grandma always made these for us!
• Paneer & Spring Onion Paratha: Crumble some paneer (Indian cheese) into the dough for a protein boost.
• Spicy Twist: Add a pinch of asafoetida (hing) to the dough for a unique flavour.

Vegan Adaptation

Want to make this recipe vegan? Simply substitute the ghee with any plant-based oil like sunflower or avocado oil. It won’t have quite the same flavour, but it will still be delicious!

Gluten-Free Adaptation (Using Alternative Flours)

For a gluten-free version, you can experiment with alternative flours like jowar flour (sorghum flour) or bajra flour (pearl millet flour). You might need to adjust the amount of water to get the right consistency.

Spice Level Adjustment

If you’re sensitive to spice, reduce the amount of green chilli and red chilli powder. You can also omit the green chilli altogether.

Festival Adaptations (Holi, Lohri)

These parathas are perfect for festive occasions like Holi and Lohri! They’re a comforting and satisfying treat to share with family and friends.

Serving Suggestions

Spring Onion Paratha is delicious on its own, but it’s even better with accompaniments! Here are a few of my favourites:

• Boondi Raita (yogurt with fried gram flour balls)
• Pickle (mango pickle is a classic!)
• A dollop of butter or ghee
• A side of yogurt

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.

FAQs

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

Knead the dough for at least 5-7 minutes, adding water gradually until it forms a soft, pliable ball. The dough should not be sticky.

Can I make the dough ahead of time?

Yes, you can! Just cover the dough with a damp cloth and let it rest for at least 30 minutes. This will allow the gluten to relax, resulting in softer parathas.

What can I substitute for ghee?

You can use oil (vegetable, canola, or sunflower) as a substitute for ghee.

How do I prevent the parathas from becoming hard?

Don’t overcook the parathas. Cook them until golden brown spots appear on both sides. Also, make sure the dough is well-kneaded.

What is the best accompaniment for Spring Onion Paratha?

Boondi raita and pickle are classic accompaniments, but yogurt and a dollop of butter are also delicious!