Spring Onion Leaves Paratha

Appa loves to eat spring onion. In winters, the greens of the spring onions are so fresh that Amma loves to create something different! Today this took shape of an exotic tasting Paratha - Spring Onion Leaves Paratha!

Ingredients:

1 cup Spring Onion Leaves, finely chopped
2 cup Multigrain Flour
2 tsp Dhania | Coriander Powder
1/2 tsp Jeera | Cumin Powder
1/2 tsp Saunf | Fennel Powder
1/ tsp Hing | Asafoetida Powder
4 Green Chillies, finely chopped
1/4 tsp Red Chilli Powder
1 tsp White Til | Sesame, dry roasted
3/4 tsp Salt (to taste)
1 tsp Oil
Ghee | Clarified Butter for the paratha

Method:

• In a large mixing bowl add multigrain flour, chopped spring onion leaves, chopped chillies and other ingredients except Oil.
• Mix well and make a stiff dough adding required water.
• Add the Oil and knead the dough again for about 2 minutes. Cover and keep aside for half an hour. We used Til Oil.
• Divide the dough to 10 equal portions.
• Roll out the paratha into 5" diameter thick roundels. Dust with the muligrain flour while rolling the paratha.
• Place the tava on the gas on high flame. Spread Ghee|Clarified Butter on the surface and when this gets hot, reduce the flame to medium (You may also use any vegetable oil).
• Place the rolled Paratha on the hot tava..let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little Ghee|Clarified butter on its surface. Once both the sides have got brown spots, the Paratha is done. Continue similarly for the remaining 9 parathas.
• Serve hot with any Raita | Pickle | Homemade Butter | Curd.

Hope you will love this interesting Spring Onion Leaves Paratha as much as we do! Do share with us your experience!

We have used:

1. Aashirwaad Multigrain Atta

2. Homemade Ghee | Clarified Butter

3. Everest Thikalal Red Chilli Powder

4. LG Hing Powder

5. Tata Salt Lite

6. Til Sona Oil

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.