Spring Onion Paratha | Scallion Flatbread
Do you believe challenges makes us more strong, wise? It doesn’t matter what kind of challenges we have to face and how we resolve, it only help us to grow as a person. Talking about challenges, we do face the same in our kitchen don’t we? Remember my Spring Onion and Peas Soup that I made to finish off the scallion bunches I had along with my few more trials. In between thanks to the people whom tried that soup and wrote back to saying they loved it (oh ya am showing off). Coming back to my story, just finish that batch and DH got me another 2 bunches of spring onion!! I did try/experiment new dishes and one of them was these spring onion parathas. I was just thinking what to do with scallion before they wilt and got the idea of making paratha.
Few of you asked me how to make square paratha, though I have mention before in my plain paratha post how to do it but here the pictorial description of how to make square paratha for you. Well I didn’t get the perfect square shape this time thanks to the clicking (that’s our scapegoat for blaming today) but normally I do make decent squares. There was a time I used to make only triangle parathas cause that’s what my mother use to do I don’t remember I ever saw her making square parathas. But my MIL likes only square ones and she asks me to make it that way, now I make normally square one’s as I personally find making perfect square is much easy then making a perfect triangle, how complicated a paratha can get! Anyways the bottom line is I am so glad that I did experiment and made these parata, it turn out to be so soft, delicious with mild flavour of spring onion, if you want strong flavour then you can add little more of chopped spring onion.
Ingredients: [Makes 8-9 Parathas]
Wheat Flour – 2 cups
Spring Onion/Scallion – 1 bunch [ only green part] or 3/4 Cup chopped
Green Chillies – 2
Carom Seeds/Ajwain – 1 tsp
Salt – to taste
Oil/Ghee – 1 tbsp + for brushing paratha
Water – To knead
1. Wash and finely chop spring onion and green chillies.
2. In a wide bowl or plate place flour, spring onion, green chillies, carom seeds, salt and 1 tbsp of oil. Mix everything well and rub between palm to get sand like texture. Make a well in the center add water in small quantity and make a smooth, pitiable dough, cover with a wet cloth and keep aside for 20 minutes.
2. Divide the dough into equal portion of 8-9 balls. Take one piece at a time and roll into thin circle like we do for roti.
3. Apply little oil all over and sprinkle little flour. Fold top part one third of roti and then bottom part one third, so we made 2 folds here. Apply little over on the folded part.
4. Now fold right side followed by left side, and here we did another 2 folds. So in total we folded it 4 times. After each fold apply oil and sprinkle little flour to take flaky parathas.
5. Dust in flour as required and roll into 8-9 inches of square. Meanwhile heat a pan/tawa or griller and place this rolled paratha and cook on medium heat until you see it starts to change colour and little bubbles starts to form, flip it apply oil or ghee all over the paratha. Now flip again to another side and apply ghee or oil. Cook until both sides are golden brown, flip in intervals to prevent burning.
Have with any curry or raita, I made black chickpeas curry.
Have a nice day ~~