After the Spring Onion And Cabbage Kurma, these parathas is another dish I made using spring onions. They were really very flavorful, very easy to prepare and would pair very well with almost any side dish. These parathas are an excellent choice when you want to make something, a little different from the regular roti but not very time consuming..
Need To Have
- Whole Wheat flour - 1 cup
- Red Chilly Powder - 1/4 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Roasted Cumin Powder - 1/4 teaspoon
- Black Pepper Powder - 1/2 teaspoon
- Chopped Spring Onions - 2 cups
- Salt - to taste
Heat some oil, add the spring onions and saute till all the liquid dries up.
Make a soft dough with the flour, salt, chilly, turmeric, black pepper and roasted cumin powders and keep it aside for 15 to 30 minutes. Divide the dough into 6 portions.
Take one ball of dough, roll out into a thin disc, spread a little bit of the spring onions, and press slightly with the rolling pin or with your hand.
Heat a skillet, using a little oil, cook the rolled out parathas on both sides, till light brown spots appear.
You can use the sauteed spring onions as a stuffing and then roll out, but it turns out a little messy.