Spring Onion Paratha | Kanda Paratha | Onion Paratha
Spring Onion Paratha | Kanda Paratha | Onion Paratha is delicious whole wheat flatbreads made with green spring onions, red onions, fresh coriander leaves, a bit of green chillies and some basic spices
Servings 5 Parathas
Ingredients
- 2 cups whole wheat flour/gehun ka atta
- 1/4 cup Spring onions finely chopped whites and greens
- 1 Onion chopped finely
- 1/2 cup fresh coriander leaves washed and chopped
- 1 tsp green chilli minced
- 1/2 tsp Red chili powder
- 1/2 tsp Cumin seeds
- Salt to taste
- 1 tbsp oil for moyan
- Water for kneading the dough
- 1/8 Cup for dusting and rolling the Paratha
- Oil for roasting the Paratha as required
Instructions
- Place the chopped spring onions, onions in a large plate or a large mixing bowl. Next add fresh coriander leaves, cumin seeds, minced green chilli, red chilli powder and salt to taste.
- To this mix the flour and a tbsp oil and mix everything well.
- Sprinkle water as required and knead to form a smooth dough. The spring onions will release its water so please be careful and do not add more water.
- Do not rest the dough. To make Paratha, pinch a medium sized ball of dough.
- Lightly dust the dough ball with flour and then roll into round, medium thick parantha of about 4 to 5 inches in diameter.
- Meanwhile, heat the tava/griddle. The tava should be hot. Place the parantha on the tava. Let it cook on down side, flip the parantha when down side is partially cooked.
- Apply oil on this side. Cook for a minute on the other side. Now flip again and apply oil on the other side.
- Flip again for a couple of times, till the parantha is browned evenly and well cooked. Press the sides with the spatula while frying the parantha.
- Repeat similarly with the rest of the dough to make the parantha.
- Serve this Parantha for breakfast with yogurt/dahi. You can enjoy this hot cup of coffee or tea also.
Notes
1. This paratha can be made with only spring onions or without it. You can make these using same quantity of normal onions also.
2. We sometimes add chopped spinach along with coriander leaves and spring onion greens.
3. I have roasted the Paratha with oil, however it tastes good when made with ghee/clarified butter.
4. You may increase or decrease the quantity of onions according to your preference.