Hara Pyaz Ka Paratha | Spring Onion Paratha | How To Make Spring Onion Paratha

Hara pyaz ka paratha or spring onion paratha is another Indian flatbread recipe where vegetables and spices kneaded along with the whole wheat flour. Such parathas are easy to make, very quick process when compare to stuff parathas, and the best part is kids love these. Another breakfast option which is suitable for a kid’s lunchbox too.

Spring onion or green onion is harvested before letting them further grow the onion bulbs. They are low in calories and carbohydrates but a rich source of vitamins like vit K, C, minerals, and phytochemicals.

Most of the times, spring onions are used in Indo Chinese food but I do make it with carrot as well. Do check carrot with spring onion sabji.

Spring onion paratha or green onion paratha are best with curd while serving.  We also call them hara pyaz ka paratha. I used a food processor to grate spring onion in small pieces so that I can include them in big quantity. Then only the actual flavor of green onion comes out. Since salt is added in the dough, onion leaves water content which is sufficient to knead the dough.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

No water is used in this recipe. But if you are cutting with a knife then water required to make a dough. Also roll out parathas as soon as your dough is ready. Spring onion leaves water and dough will be difficult to handle later. So let see how to make hara pyaz ka paratha or spring onion paratha.

Hara Pyaz Ka Paratha | Spring Onion Paratha

Ingredient                                                                              8 Parathas

2 Cup spring onion chopped finely (I used a food processor for chopping)
2.5 Cup wheat flour
1 Tsp kitchen king
1 Tbsp green chili (optional, I used nonspicy one)
Salt as per taste
1/2 Tsp red chili powder
1 Tsp cumin seed powder
1 Tsp coriander powder
Oil for cooking

IMPORTANT I did not use water as spring onion released enough water after adding salt and because it was chopped by food processor. If you are chopping by hand then you may need water to knead.

Method

1. First of all, clean and wash spring onion. Dry it with a paper towel to remove excess water.
2. Chop in the food processor (or with a knife) into fine pieces.
3. In a mixing bowl gather all ingredients and combine them nicely. Adjust salt as per taste.
4. As soon as mixing everything is done onion will start releasing water which is good enough for making the dough.
5. Make a soft dough and prepare for rolling parathas.
6. Heat a griddle on medium flame.
7. Divide the dough into equal parts. 8 parathas you can make with this quantity.
8. Roll out a portion in 6″ circle and place it on the heated griddle.
9. Cook on both side by applying oil or ghee. Cook until golden brown.
10. Serve hot this spring onion paratha or green onion paratha with any of your favorite company like curd, pickle, tea and enjoy.

Note

1. Do not let sit the dough for some time. spring onion leaves a lot of water content, which makes it difficult to handle.
2. If at all it happens then add some dry flour and knead again.

A- Ajwain Paratha
B- Besan Paratha
C- Cheela (Kuttu Ka Cheela)
D- Dosa (Vrat Ka Dosa)
E- Elaichi Roti (cheeni roti)
F- Farali Paratha Kuttu Ka Bherwa Paratha
G- Gajar Ka Paratha (carrot paratha)

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Hara Pyaz Ka Paratha | Spring Onion Paratha | How To Make Spring Onion Paratha

Bhawana

Hara pyaz ka paratha or spring onion paratha is another Indian flatbread recipe where vegetables and spices kneaded along with the whole wheat flour. Such parathas are easy to make, very quick process when compare to stuff parathas, and the best part is kids love these. Another breakfast option which is suitable for a kid’s lunchbox too.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Breakfast, Main Course

Cuisine Indian

Servings 8 Parathas

Ingredients

  

1x2x3x

• 2 Cup spring onion chopped finely (I used a food processor for chopping)
• 2.5 Cup wheat flour
• 1 Tsp kitchen king
• 1 Tbsp green chili (optional, I used nonspicy one)
• Salt as per taste
• 1/2 Tsp red chili powder
• 1 Tsp cumin seed powder
• 1 Tsp coriander powder
• Oil for cooking

Instructions

 

• First of all, clean and wash spring onion. Dry it with a paper towel to remove excess water.

  Chop in the food processor (or with a knife) into fine pieces.
• In a mixing bowl gather all ingredients and combine them nicely. Adjust salt as per taste.
• As soon as mixing everything is done onion will start releasing water which is good enough for making the dough.
• Make a soft dough and prepare for rolling parathas.

  Heat a griddle on medium flame.
• Divide the dough into equal parts. 8 parathas you can make with this quantity.
• Roll out a portion in 6″ circle and place it on the heated griddle.
• Cook on both side by applying oil or ghee. Cook until golden brown.
• Serve hot this spring onion paratha or green onion paratha with any of your favorite company like curd, pickle, tea and enjoy.
• IMPORTANT I did not use water as spring onion released enough water after adding salt and because it was chopped by food processor. If you are chopping by hand then you may need water to knead.

Notes

1. Do not let sit the dough for some time. spring onion leaves a lot of water content, which makes it difficult to handle.
2. If at all it happens then add some dry flour and knead again.

Nutrition

Nutrition Facts

Hara Pyaz Ka Paratha | Spring Onion Paratha | How To Make Spring Onion Paratha

Amount Per Serving (0 g)

Calories 0

% Daily Value*

Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 0mg0%

Potassium 0mg0%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 0g0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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