Hara Pyaz Paratha (Spring Onion Paratha)
An Irresistibly Flavorful Twist on Traditional Parathas
Spring Onion Parathas, or Hara Pyaz Paratha, are a wonderful variation of the classic Indian paratha that infuses the earthiness of spring onions into the dough, offering a delicious and nutritious twist. While we often prepare parathas like Palak (spinach), Aloo (potato), and Methi (fenugreek), this recipe for spring onion parathas is truly a standout. Ideal for lunchboxes or as a quick meal, these flavorful flatbreads pair wonderfully with yogurt, chutney, or even a simple curry. Whether you’re looking for a new twist on an old favorite or need something easy to pack for lunch, Hara Pyaz Paratha will not disappoint!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 1/2 cups |
| Bajra Flour (Pearl Millet) | 1/4 cup |
| Jowar Flour (Sorghum) | 1/4 cup |
| Spring Onion (Bulb & Greens), washed, pat dried and finely chopped | 1 cup |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Ghee (for cooking) | As needed |
Preparation Time
15 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Spring Onions
Start by washing the spring onions thoroughly. Pat them dry and chop them finely using a sharp knife or a turbo chopper. Set aside for later. -
Make the Dough
In a large mixing bowl, combine the whole wheat flour, bajra flour, jowar flour, salt, turmeric powder, cumin powder, and the finely chopped spring onions. Gradually add water, little by little, to form a smooth yet firm dough. The dough should not be too soft or sticky, but pliable enough to roll out comfortably. -
Divide and Roll the Dough
Divide the dough into 8 equal portions. Preheat an iron skillet or tava over medium heat. -
Shape the Parathas
Take each portion of dough and roll it into a small ball. Flatten it with the palm of your hand, then dust it lightly with flour. Roll out the dough into a small circle, about 3 inches in diameter.
To achieve the traditional triangular shape, fold the circle into a semi-circle. Then, fold the semi-circle in half to form a triangle.
Sprinkle the dough with a little more flour and gently roll it out into a larger triangle, about 5β6 inches in size. -
Cook the Parathas
Place the rolled-out paratha onto the preheated skillet. Let it cook for a few seconds until air pockets begin to form. Flip the paratha to the other side and smear about 1/2 teaspoon of ghee over it.
Using a flat spatula, gently press down on the paratha, turning it to ensure even cooking and that it becomes golden brown and crispy. Flip the paratha again, adding more ghee if necessary, and repeat the pressing and turning process. The paratha should have golden-brown spots and be slightly crisp on both sides. -
Serve and Enjoy
Once cooked, remove the paratha from the skillet and place it on a platter. Stack the cooked parathas on top of each other to keep them warm.
Serve your Hara Pyaz Paratha hot with a side of Burani Raita, Tomato Onion Cucumber Raita, or a refreshing Dhaniya Pudina chutney for a complete meal.
Tips & Variations
- You can make the dough ahead of time and refrigerate it for up to 1-2 hours to allow the flavors to meld.
- For a richer flavor, you can add a pinch of ajwain (carom seeds) or kalonji (nigella seeds) to the dough.
- If you prefer a spicier paratha, add finely chopped green chilies to the dough for an extra kick.
- Pair with a hot cup of masala chai for a delicious lunch or tea-time snack!
Spring Onion Paratha is a versatile dish that can be customized to suit your preferences, making it an excellent choice for anyone looking to add some variety to their paratha repertoire. Itβs not only delicious but also healthy, offering a blend of the goodness of whole grains and the fresh zing of spring onions. So next time you’re in the mood for a different kind of paratha, try this simple yet flavorful recipe and enjoy a delightful meal!
