A paratha is a flatbread that originated in the Indian Subcontinent prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh. Paratha is a combination of the words parat and atta, which literally means layers of cooked dough.
It is by-far the most staple breakfast food eaten all around the country. varieties of paranthas are popularly eaten. My today’s recipe is the stuffed paranthas made with spring onions. Spring onions are really a very versatile vegetable which can be eaten as raw or cooked. In my stuffed paranthas, I have finely chopped the spring onions and flavoured with some spices and prepared the paranthas.
- For DOUGH:
- Wheat flour: 3 cups
- Salt: a pinch of
- Water: required to knead the dough
- For STUFFING:
- Spring onions: 250 gms
- Chopped green chilies: 2 tbsp
- Grated ginger: 2 tbsp
- Freshly chopped coriander:1/2 cup
- Red chili powder: 1 tbsp
- Turmeric powder: 1 tsp
- All spice powder/garam masala powder: 1 tsp
- Kasuri methi: 2 tbsp
- Fennel seeds: 2 tbsp
- Roasted cumin powder: 1 tbsp
- Salt: as per taste
- Chaat masala powder: 1 tsp
- Asafoetida: pinch of
- Ghee/clarified butter: for roasting the paranthas
1. Chop the spring onions finely and wash them thoroughly. Dry the washed spring onions in a cloth as shown in the picture. There should be no water in the onions otherwise the filling will ooze out of the paranthas. They should be dried for around 2 hours for great results.
2. Take the dried onions in a bowl and mix all the dry spices in it except the salt. As salt loses water. Salt has to be added only at the time of filling the paranthas. Also mix chopped green chilies and grated ginger to the mixture.
3. Now Take wheat flour and add salt to it and knead a soft dough. Rest the dough for 15 minutes.
4. Pinch some dough and roll it with rolling pin. Now take little stuffing in a bowl and add salt to it and add the stuffing to the rolled dough. Dust some flour on the stuffing and seal the edges as shown in the pic. Make a ball and roll it with rolling pin to a considerable diameter.
5. Now heat a tawa and roast the parantha from both the sides with the help of desi ghee/clarified butter.
6. Serve hot with coriander dip and curd.
- Onion should be properly dried after washing. Salt should only be added at the time of filing the stuffing. For each parantha the salt has to be added separately.