Usually, we make stuffed parathas like aloo paratha, gobi paratha and many more. We generally add Spring onion in Indo Chinese dishes like fried rice and Manchurian. I have posted a recipe for Spring onion pakoda in Jeyashris kitchen. I personally love the smell of the spring onions, so wanted to try the parathas with it for a long time. Last week we found a wet market near our place and i was so excited to see the fresh veggies there. I bought a bunch of fresh spring onions. Yesterday i tried parathas and everyone at home loved it. I just made them with the spices available here with me in this temporary accommodation. I have given a few variation tips in the notes section, please check it out.
Spring onion paratha
In a wide bowl add the wheat flour, finely chopped spring onion, red chili powder and salt.Mix well and add water little by little and make a soft dough.Add 3 tsp oil and mix well. Cover and keep it aside. Let this rest for 10 minutes.
Make equal lemon sized balls. Take one dough ball and dust them generously in dry flour.Roll into medium-thin sized parathas.If you want you can make normal-sized parathas too.
Cook the parathas and drizzle some ghee on it.Repeat the same for the rest of the dough.Serve hot with pickle or any sabzi of your choice.
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