Spring Onion Paratha Recipe | Hare Pyaz Ka Paratha | Green Onion Paratha with detailed photo and video recipe. A unique and flavoured paratha recipe made with spring onion and wheat flour. It is an ideal alternative to the traditional paratha, which is typically filled with a vegetable stuffing. Unlike other parathas, the spring onion puree is added directly to the wheat flour dough before it is rolled.
As I mentioned earlier, traditional paratha recipes are stuffing-based, with boiled and spiced vegetables stuffed into the dough. For instance, in aloo paratha, boiled and spiced potatoes are stuffed inside wheat-based dough and rolled into a thin flatbread. Whereas in this recipe, the spring onion-based puree is mixed directly with the wheat flour, skipping the stuffing process. In addition, it also makes the rolling process very easy. As such, when you roll it, you can roll it similar to roti or chapathi. Having said that, you can serve it with simple yoghurt or even pickle. Whereas you cannot have simple roti with raita or curd, as with this paratha.
Anyway, I would like to conclude the post with some tips, suggestions and variations for the spring onion paratha recipe. Firstly, I have added only spring onions, as the bread is based on them. Having said that, you can extend it by adding brown onions, tomatoes and even other leafy vegetables. Secondly, apply oil to the paratha only after both sides have been dry-roasted. This isn’t specific to this paratha recipe; it applies to most paratha recipes. Finally, you can easily make it and pack it as a meal for your next trip. You can roll it very similarly to the thepla recipe and relish it with a hint of pickle.
Finally, I request you to check my other Paratha Recipe Collection along with this post on spring onion paratha. It mainly includes recipe variations like tomato paratha, onion paratha, sweet potato paratha, bread paratha, namak mirch paratha, cabbage paratha, masala paratha, garlic paratha, aloo paratha, and parotta. Further, to these, you can check my other detailed recipe collections like,
About Spring Onion Lachha Paratha
Spring Onion Paratha, also called Hare Pyaz Ka Paratha, is a simple yet tasty flatbread that elevates everyday meals. The recipe requires only common kitchen items and fresh spring onions. Fresh spring onions provide a gentle scent, a bright appearance, and a tasty flavour that enhance every part of the dish. The basic element which they introduced to their classic lachha paratha dish turned into an exceptional experience. Consuming the same roti or paratha every day leads to a boring eating experience. The small changes which we made to our meals create new dining experiences for lunch and dinner. The flaky layers retain their softness, while spring onions add a new flavour dimension. The paratha pairs well with curd and pickle because of its delicious taste. A person can have a complete meal with simple food choices that do not require elaborate side dishes.
This paratha serves as an ideal option for both lunch boxes and tiffin boxes. The product maintains its original shape and freshness for an extended period. The cooling process keeps the layers in their original soft condition. The package provides easy transportation for school, office, and travel use. The recipe also pairs beautifully with premium curries such as paneer, chicken, and mutton, as well as other rich gravies. The dish pairs well with both simple dals and vegetable curries. Making this paratha requires only a few simple steps and minimal time. People in families enjoy this dish for breakfast, lunch, or dinner throughout the week. This paratha provides multiple meal options which require only basic ingredients. The dish demonstrates how basic recipes can produce outstanding taste.
Fun Fact:
Spring onions belong to the onion family, yet both the green leaves and white bulbs are completely edible. Many Asian cuisines use spring onions every day because they add freshness, colour, and flavour without overpowering the dish.
Chef Tips for Spring Onion Lachha Paratha
Classical Spring Onion Paratha gives a regular paratha a fresh, flaky, restaurant-style twist. Spring onion, ghee and simple spices make it perfect with curd, pickle or salan.
- Soft Dough: Knead the dough with warm water, oil, salt and ajwain. Rest it well so the paratha rolls smoothly and forms clean layers.
- Fine Chopping: Chop spring onions finely before stuffing. This helps the filling spread evenly and keeps the paratha from tearing.
- Topping: Brush ghee evenly before folding the paratha. This gives the paratha a flaky restaurant-style texture.
- Rolling: Roll the stuffed paratha with light pressure. This keeps the layers intact and prevents the spring onion from coming out.
- Cooking: Cook the paratha on a properly heated tawa. Roast both sides with oil or ghee until golden spots appear.
FAQs
- Can I make Spring Onion Paratha for lunch box?
Spring Onion Paratha stays soft and tasty when packed warm. Serve it with curd, pickle or chutney for a complete meal. - How do I keep Hare Pyaz Ka Paratha soft?
A soft and well-rested dough helps the paratha stay soft for longer. Cook it over medium heat and brush with ghee after roasting. - Can I add spices to Green Onion Paratha?
Simple spices make Green Onion Paratha more flavourful and restaurant-style. Add ajwain, cumin, chaat masala, or chilli powder to taste. - Why does my Spring Onion Paratha break while rolling?
Finely chopped spring onion helps the filling spread evenly inside the paratha. Roll it gently with light pressure to keep the layers intact. - What can I serve with Spring Onion Paratha?
Spring Onion Paratha tastes delicious with simple everyday sides. Pair it with curd, pickle, chutney or mirchi ka salan.
Video Recipe
Recipe Card for Spring Onion Paratha
Spring Onion Paratha Recipe | Hare Pyaz Paratha
Ingredients
- 2 cup wheat flour
- ¼ tsp turmeric
- ¾ tsp kashmiri red chilli powder
- ¼ tsp cumin powder
- ½ tsp garam masala
- ½ tsp aamchur
- ¼ tsp ajwain / carom seeds
- 1 tsp ginger paste
- 1 cup spring onion, finely chopped
- ½ tsp salt
- 2 tbsp oil
- water, for kneading
- oil, for roasting
Instructions
- firstly, in a large bowl take 2 cup wheat flour, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder and ½ tsp garam masala.
- also add ½ tsp aamchur, ¼ tsp ajwain, 1 tsp ginger paste, 1 cup spring onion and ½ tsp salt.
- mix well making sure all the spices are well combined.
- further, add 2 tbsp oil and mix well.
- now add water as required and knead the dough.
- knead to a smooth and soft dough adding water as required.
- cover and rest for 20 minutes.
- now pinch a small ball sized dough.
- dust with wheat flour and flatten slightly.
- grease oil in centre and fold to a square.
- dust with wheat flour as required and roll square.
- roll gently making sure the layers are not pressed completely.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the masala paratha.
- also, spread ½ tsp olive oil / ghee and press slightly both the sides.
- flip again once or twice till both the sides are cooked properly.
- finally, serve spring onion paratha with raita and pickle.
How to Make Spring Onion Paratha with Step-by-step Photos
- Firstly, in a large bowl, take 2 cups wheat flour, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder and ½ tsp garam masala.
- also add ½ tsp aamchur, ¼ tsp ajwain, 1 tsp ginger paste, 1 cup spring onion and ½ tsp salt.
- mix well making sure all the spices are well combined.
- further, add 2 tbsp oil and mix well.
- now add water as required and knead the dough.
- knead to a smooth and soft dough adding water as required.
- cover and rest for 20 minutes.
- now pinch a small ball sized dough.
- dust with wheat flour and flatten slightly.
- grease oil in centre and fold to a square.
- dust with wheat flour as required and roll square.
- roll gently making sure the layers are not pressed completely.
- Now, on a hot tawa, place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the masala paratha.
- also, spread ½ tsp olive oil / ghee and press slightly both the sides.
- Flip again once or twice until both sides are cooked properly.
- Finally, serve spring onion paratha with raita and pickle.
Notes
- Firstly, adjust the spices accordingly to make it spicy.
- Also, roast the paratha over medium heat; otherwise, it may not cook through.
- Additionally, you can also add finely chopped onions along with spring onions.
- Finally, spring onion paratha tastes great when prepared like a layered paratha.