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spring onion paratha recipe | hara pyaz paratha | North Indian Paratha |
Tarla Dalal
18 June, 2020
Table of Content
spring onion paratha recipe | hara pyaz paratha | North Indian Paratha | with 20 amazing images.
Spring Onion Paratha: A Simple and Aromatic North Indian Treat
The Spring Onion Paratha, also known as Hara Pyaz Paratha, offers a delightful and flavorful twist on the classic Indian flatbread. This North Indian Paratha stands out because it relies primarily on the simple yet potent flavor of spring onions (hara pyaz), making it incredibly aromatic and exciting. What’s unique about this recipe is that it hardly requires any spices or masalas, as the natural combination of spring onion whites and greens, along with a touch of garlic and chili, is sufficient to provide all the necessary flavor and aroma.
Preparing the Soft and Pliable Dough
The dough for the spring onion paratha uses a blend of flours to achieve the perfect texture. In a deep bowl, combine the plain flour (maida) and whole wheat flour (gehun ka atta), along with oil and salt to taste. Knead into a soft dough using enough water. The resulting dough should be pliable, which is essential for easy rolling and for holding the stuffing without tearing. Once kneaded, simply keep the dough aside while you focus on preparing the filling.
Crafting the Simple and Flavorful Stuffing
The filling is quick and simple, designed to highlight the flavor of the onions. Heat oil in a broad non-stick pan. Add the finely chopped garlic (lehsun) and finely chopped green chillies and sauté on a medium flame for just 1 minute. Next, add the main ingredient: the chopped spring onions whites and greens. Stir in salt to taste and continue to sauté on a medium flame for 1 to 2 minutes. It's important not to overcook the spring onions; they should remain slightly crisp to retain their strong, fresh flavor. Once done, remove the mixture and keep it aside to cool.
Layering and Sealing the Paratha
The method for making these parathas involves a double-layered approach. First, divide the stuffing into 4 equal portions and divide the dough into 8 equal portions. Take one portion of the dough and roll it into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Spread a portion of the stuffing on one round. The innovative step is to put another round on top and seal it. This layering technique prevents the moist onion filling from tearing the dough, resulting in a more robust and evenly stuffed paratha.
Cooking to a Golden Brown Finish
Once the parathas are stuffed and sealed, they are ready to cook. Repeat the stuffing and sealing processto make 3 more parathas with the remaining dough and stuffing. Heat a non-stick tava (griddle). Place the paratha on the tava and cook it on a medium flame. Use 2 tsp of oil for each paratha, cooking until both sides turn brown in colour and develop golden spots. The medium flame ensures the paratha is cooked evenly without burning the outer layers.
Serving and Recommended Accompaniments
The spring onion paratha is best served immediately while hot. You may choose to cut the paratha into pieces before serving for easy eating. Curds (dahi) are noted as a great accompaniment to hara pyaz paratha, as the tangy, cool flavor of the yogurt perfectly complements and enhances the taste of spring onions. While spring onion is not a usual ingredient for paratha, once you try this recipe, you will certainly love the uniquely fresh and exciting flavor it delivers.
Cut spring onion paratha into evenly sized triangles and serve hot with raita, sauce, or a tangy sabzi. Relish this lip-smacking paratha anytime of the day! You can also pack this for your kids lunch box.
Enjoy spring onion paratha recipe | hara pyaz paratha | with detailed step by step recipe photos.
Spring Onion Parathas recipe - How to make Spring Onion Parathas
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
4 parathas
Ingredients
For The Dough
3/4 cup plain flour (maida)
5 tbsp whole wheat flour (gehun ka atta)
2 tsp oil
salt to taste
For The Stuffing
1 1/2 cups chopped spring onions whites and
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt to taste
Other Ingredients For Spring Onion Parathas
whole wheat flour (gehun ka atta) for rolling
8 tsp peanut oil for cooking
Method
For the dough
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the stuffing
- Heat the oil in a broad non-stick pan, add the garlic and green chillies and sauté on a medium flame for 1 minute.
- Add spring onions and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.
How to proceed to make spring onion parathas
- Divide the stuffing into 4 equal portions and keep aside.
- Divide the dough into 8 equal portions.
- Roll each portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Spread a portion of the stuffing on one round. Put another round on top and seal it.
- Repeat steps 3 and 4 to make 3 more parathas.
- Heat a non-stick tava (griddle), place the paratha on it and cook on a medium flame, using 2 tsp of oil for each paratha till both sides turn brown in colour.
- Cut the spring onion paratha into pieces and serve immediately.
Spring Onion Parathas recipe with step by step photos
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- Like spring onion paratha recipe | hara pyaz paratha | then check our collection of veg stuffed parathas.
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For the dough for spring onion paratha, take plain flour which is also known as maida in a bowl.
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Add the whole wheat flour.
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Add the oil.
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Add the salt to taste.
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Mix it well and using enough water knead into a soft dough. Keep aside.
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- For the dough for spring onion paratha recipe | hara pyaz paratha | take plain flour which is also known as maida in a bowl.
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For the dough for spring onion paratha, take plain flour which is also known as maida in a bowl.
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For the spring onion paratha recipe | hara pyaz paratha | heat the oil in a broad non-stick pan and add the garlic.
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Add the green chillies, you can also use green chilli paste but the chopped ones always taste better.
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Sauté on a medium flame for 30 seconds.
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Add spring onions.
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Add salt Sauté on a medium flame for 1 to 2 minutes. Keep aside.
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For the spring onion paratha recipe | hara pyaz paratha | heat the oil in a broad non-stick pan and add the garlic.
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- To make spring onion paratha | hara pyaz paratha | divide the stuffing into 4 equal portions and keep aside.
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Divide the dough into 8 equal portions.
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Roll a portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
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Spread a portion of the stuffing on one round and spread it evenly.
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- Put another rolled roti on top.
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Seal it well by pressing the sides well so they do not open up while cooking.
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Heat a non-stick tava (griddle), place the paratha on it.
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Cook on one side till blisters appear.
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Turnover and cook both the sides till it turns golden brown in colour using 2 tsp of oil.
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Transfer into a plate.
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Cut spring onion paratha | hara pyaz paratha | into 4 equal pieces using a pizza cutter or a knife.
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Repeat steps 3 to 12 to make 3 more parathas. Serve immediately.
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Nutrient values (Abbrv)per plate
| Energy | 216 cal |
| Protein | 4 g |
| Carbohydrates | 24.4 g |
| Fiber | 1.9 g |
| Fat | 11.7 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Click here to view Calories for Spring Onion Parathas
The Nutrient info is complete
Foodsie
April 20, 2022, 12:07 p.m.
I was excited to try these paratha's as I am a great fan of the onion pancakes at China Garden... So I couldn't resist... And these were very close to my restaurant pancake experience... And plus a lot more healthier as these aren't fried.... And they are so tasty that they actually don't need any accompaniment...
Swastika Goenka
Aug. 12, 2021, 1:08 p.m.
I am glad I have one more dish on my breakfast list. Nice flavour.
shreya_the foodie
June 2, 2021, 1:20 p.m.
I was thrilled to try this. Spring onions form the ideal filling in a paratha.
Foodie #622781
June 22, 2020, 7:37 p.m.
So easy to prepare and very tasty recipe .
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