Cuisine : Spring Onion Paratha- How to prepare this tasty Indian item

 



Spring Onion Paratha is a simple yet flavourful Indian flatbread that pairs beautifully with green chutney, butter, or curd. Soft on the inside and lightly crisp outside, this paratha is perfect for breakfast, lunch, or a light dinner. The freshness of spring onions combined with mild spices makes it both comforting and aromatic.

Ingredients

Finely chopped spring onion – 1 cup

Refined flour (maida) – 1 tablespoon

Salt – to taste

Chaat masala or garam masala – 1 teaspoon

Oil – 3 tablespoons

Warm water – as required

Method

In a large bowl, mix flour, salt, and warm water. Knead well to form a soft dough.

Add a little oil to the dough, knead lightly again, and cover. Rest for 30–60 minutes.

After resting, lightly grease the dough with oil and divide it into small portions (balls).

Roll each portion into a thin disc. Sprinkle chopped spring onions evenly over it, then gently roll again.

Heat a pan and cook the paratha using oil until golden brown on both sides.

Serve hot with green chutney, mint-chilli chutney, or a dollop of butter.

Green Chutney (Optional)

Blend together fresh coriander leaves, mint leaves, green chillies, a little ginger, cumin powder, and chaat masala until smooth. This chutney complements the spring onion paratha perfectly.

Enjoy this easy and delicious homemade paratha fresh off the pan.

Comments

Post a Comment

Popular posts from this blog

Christmas Special : Top 20 Churches in India- A brief introduction

Image
  Top 20 Churches in India India’s Christian heritage spans nearly two millennia, reflecting apostolic traditions, colonial influences, and indigenous expressions of faith. These churches stand out for their historical importance, architectural grandeur, spiritual significance, and cultural legacy. 1. Basilica of Bom Jesus – Goa Founded: 1605 Significance: Houses the mortal remains of St. Francis Xavier Style: Baroque Legacy: UNESCO World Heritage Site and one of the most important Christian pilgrimage centres in Asia 2. Se Cathedral – Old Goa Founded: 1562 Significance: One of the largest churches in Asia Style: Portuguese-Gothic Legacy: Symbol of Portuguese ecclesiastical power in India 3. Santhome Basilica – Chennai Founded: 16th century Significance: Built over the tomb of St. Thomas the Apostle Style: Neo-Gothic Legacy: One of only three churches in the world built over an apostle’s tomb 4. Velankanni Basilica – Tamil Nadu Founded: 16th century Significance: Known as the “Lour...
Read more

Desserts: Ssiat Hotteok - How to prepare this Korean pancake

Image
Ssiat Hotteok  is a variation of Hotteok , a popular Korean stuffed pancake. While traditional Hotteok is filled with brown sugar, cinnamon, and peanuts, Ssiat Hotteok is unique to Busan , where it includes a crunchy filling of various seeds (most commonly sunflower seeds, pumpkin seeds, sesame seeds, and more) in addition to the sweet syrup. Hot, chewy on the outside and oozing with a nutty, sugary crunch on the inside, Ssiat Hotteok is especially popular in colder months and a must-try for food lovers visiting Korea. Ingredients For the Dough: 2 cups all-purpose flour 1/2 cup glutinous rice flour (for chewiness) 1 tbsp sugar 1/2 tsp salt 1 tsp instant dry yeast 3/4 cup warm water (more as needed) 2 tbsp milk (optional, for richer dough) 1 tbsp vegetable oil (plus more for frying) For the Filling: 1/3 cup brown sugar 1 tsp cinnamon powder 1/4 cup chopped peanuts or walnuts (optional) For the Seed Mix: 1/4 cup sunflower seeds (hulled) 2 tbsp pumpkin seeds ...
Read more

Desserts : Kosar Laddu - How to make this Indian festive sweet item

Image
  Kosar Laddu is a traditional homemade sweet that stands out for its simplicity and rich, rustic flavour. Made with rice flour, jaggery, ghee and aromatic fennel, this laddu is soft, mildly sweet and perfect for festive occasions or as a comforting treat with tea. Ingredients : 1 cup rice flour ½ cup jaggery ½ cup ghee A pinch of salt 1 teaspoon fennel seed powder 1 cup milk Method : First, sift the rice flour thoroughly and transfer it to a mixing bowl. Add the ghee, salt and fennel seed powder, and mix well. Gradually add milk as required and knead to form a smooth dough. Ensure that the dough is neither too soft nor too stiff. Once the dough is ready, grease your palms lightly with ghee. Take small portions of the dough and shape them into round laddus, just as you would make traditional laddus by hand. Your Kosar Laddus are now ready to be served.
Read more