Spring Onion Paratha

Stuffed spring onion Paratha

Indian breads are very versatile. You will find breads or rotis as we call it made with any possible flour made in different parts of India.

Being a native of a small state in India, Kerala I can say that we have hundreds of options of making the bread or pathiris with rice flour. So just imagine the variety I am talking about when we take India as a whole!!!

Chapathis are the rotis made with wheat flour. Northern India is famous for its various forms of stuffed parathas and nans. These stuffed breads are very filling.

I have a small balcony garden in my house and I happened to have an excessive bunch of spring onions at hand and didn’t know what to do. Then I put a query to my friends at UAE Food guide, a group that I am a part of on Facebook. Many variety of options came across and I could not pass up this option of filling a paratha with spring onions.

Let’s get on with it.


For the dough
  1. Flour – 1 cup
  2. Salt – 1/2 tsp
  3. Yoghurt – 1 tbsp
  4. Oil – 1 tbsp
  5. Water – 1/4 cup
For the stuffing
  1. Spring Onions – a bunch
  2. Green chillies – 1
  3. Ginger garlic paste – 1/2 tsp
  4. Coriander Leaves –  a handful of leaves
  5. Salt – 1/4 tsp
  6. Cumin powder – 1/4 teaspoon
  7. Oil – 1 tsp


  1. Make the dough by mixing all the ingredients for the dough to form a smooth dough. Use water little by little, by checking the consistency of the dough. The dough should be medium soft.
  2. Heat the oil in a  kadai and add the finely cut spring onion bulbs.
  3. As it becomes transparent, add the green chillies and ginger garlic paste till the raw smell disappears.
  4. Now add the spring onion greens, cumin powder and salt. Saute for under a minute. Add finely chopped coriander leaves and switch off the heat.
  5. Once the filling is cooled, we can start make the parathas.
  6. Divide the dough to balls.
  7. Flatten these ball into discs using a little oil with your hands and place a teaspoon of the filling in this.
  8. Now repeat with the remaining balls.
  9. Once that is done, heat a tawa and roll out you first paratha with a light hand. Make sure you don’t add pressure and the mixture spills out.
  10. As the tawa is heated, add a drop of ghee and spread it around the tawa. Place the paratha on the tawa and reduce flame. Let it cook for a couple of minutes on this side and flip. Add another drop or two of ghee before the paratha hits the tawa. Repeating these steps a couple of times will cook the paratha.
  11. This paratha can be had with mint chutney, youghurt and some pickles OR with any nice creamy north Indian curry.

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