Spring Onion Paratha | Scallion Flatbread

Making paratha dough

1. Rinse and then finely chop 2 to 3 small to medium sized spring onions. You will need ½ cup finely chopped spring onions. Set aside.
2. Take the whole wheat flour in a mixing bowl or a large plate.
3. Now add the chopped spring onions along with the ginger-garlic paste, chopped green chillies, turmeric powder, red chilli powder, garam masala powder, carom seeds. You can add cumin seeds if you do not have carom seeds.
4. Also add salt as required and oil.
5. Mix the flour with the spring onions, spice powders, oil and salt.
6. Add water in parts and then begin to first mix and then knead the dough.
7. First add less water and bind the dough. While mixing and kneading, the onions release water. So be careful in adding water. If required then only add water. You can add ¼ to ⅓ cup water. I added ⅓ cup water.
8. Cover and let the dough to rest for 10 minutes.

Making Scallion Flatbreads

1. Then form small to medium sized balls from the dough.
2. Dust the dough ball with some flour.
3. Gently roll to a round of about 7 to 8 inches.
4. Heat a tawa or griddle. When the tawa becomes hot, place the paratha on it.
5. When one side is partially cooked, about ¼ cooked, then flip the paratha.
6. Spread some oil or ghee on this partially cooked side.
7. Flip again when the second side is half cooked.
8. Spread some ghee or oil on this side too.
9. Flip twice or thrice, till the parathas are evenly roasted and cooked. Prepare all parathas this way.
10. Serve them hot or stack them in roti basket or a warm casserole.
11. Serve spring onion paratha with pickle, yogurt or white butter. It can also be had as an evening snack or can be packed for lunch box.