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
- Flour – 1 cup
- Salt – 1/2 tsp
- Yoghurt – 1 tbsp
- Oil – 1 tbsp
- Water – 1/4 cup
For the stuffing
- Spring Onions – a bunch
- Green chillies – 1
- Ginger garlic paste – 1/2 tsp
- Coriander Leaves – a handful of leaves
- Salt – 1/4 tsp
- Cumin powder – 1/4 teaspoon
- Oil – 1 tsp
- 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.
- Heat the oil in a kadai and add the finely cut spring onion bulbs.
- As it becomes transparent, add the green chillies and ginger garlic paste till the raw smell disappears.
- 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.
- Once the filling is cooled, we can start make the parathas.
- Divide the dough to balls.
- Flatten these ball into discs using a little oil with your hands and place a teaspoon of the filling in this.
- Now repeat with the remaining balls.
- 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.
- 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.
- This paratha can be had with mint chutney, youghurt and some pickles OR with any nice creamy north Indian curry.