Hara Pyaz Paratha Recipe – Spring Onion Paratha Recipe
Delve into the delightful world of Indian cuisine with this wholesome Hara Pyaz Paratha, or Spring Onion Paratha, a perfect addition to your lunch table that beautifully combines nutrition and flavor. This paratha, made with a blend of whole wheat, bajra (pearl millet), and jowar (sorghum) flour, is enriched with the fresh taste of spring onions, making it not only delicious but also a healthy choice. Pair it with your favorite raita or chutney for an unforgettable meal!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1½ cups |
| Bajra Flour (Pearl Millet) | ¼ cup |
| Jowar Flour (Sorghum) | ¼ cup |
| Spring Onion (Bulb & Greens) | 1 cup (washed and chopped) |
| Salt | To taste |
| Turmeric Powder (Haldi) | ¼ teaspoon |
| Cumin Powder (Jeera) | ½ teaspoon |
| Ghee | For cooking |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Instructions
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Chop the Spring Onions: Begin your culinary adventure by finely chopping the spring onions, both the bulb and greens, using a turbo chop or a sharp knife. Set the chopped onions aside for later use.
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Make the Dough: In a large mixing bowl, combine the whole wheat flour, bajra flour, jowar flour, salt, turmeric powder, cumin powder, and the chopped spring onions. Gradually add water, a little at a time, while mixing the ingredients together until you form a smooth yet firm dough. Knead it lightly to ensure all ingredients are well incorporated.
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Divide the Dough: Once your dough is ready, divide it into eight equal portions. Roll each portion into a ball and set them aside.
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Preheat the Skillet: Heat an iron skillet or tawa over medium heat, ensuring it’s hot enough to cook the parathas but not so hot that they burn.
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Shape the Parathas: Take one dough ball and flatten it slightly with the palm of your hand. Dust it lightly with flour and roll it out into a circle about 3 inches in diameter. To achieve the traditional triangle shape, fold the circle into a semi-circle, then fold that semi-circle in half again, resulting in a mini triangle. Lightly dust with flour as needed to prevent sticking.
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Roll Out the Triangle: Using gentle pressure, roll the triangle out further until it expands to your desired size. Aim for a triangle shape that is approximately 6-8 inches in length on each side.
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Cook the Parathas: Carefully place one rolled-out Hara Pyaz Paratha on the preheated skillet. Allow it to cook for a few seconds until you see small air pockets forming.
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Add Ghee: Flip the paratha and smear about ½ teaspoon of ghee on the cooked side. Using a flat spatula, press gently while rotating the paratha to ensure it cooks evenly and develops a lovely golden-brown color.
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Flip Again: After about a minute, flip the paratha again, allowing it to crisp up on the other side while pressing lightly. Look for brown spots and a slightly crisp texture.
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Repeat the Cooking Process: Once cooked, remove the paratha from the skillet and place it on a warm platter. Continue this process with the remaining portions of dough, stacking the cooked parathas on top of each other to keep them warm.
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Serve and Enjoy: For a truly delectable meal, serve the Hara Pyaz Paratha with Burani Raita, Tomato Onion Cucumber Raita, or Dhaniya Pudina Chutney. Each bite will offer a delightful combination of flavors and textures, making this dish a family favorite.
With its rich blend of flavors and healthy ingredients, the Hara Pyaz Paratha stands as a testament to the joys of Indian cooking, providing not just sustenance, but also a delightful culinary experience. Enjoy this vibrant dish that embodies the spirit of comfort food, perfect for any lunch or dinner occasion.
