Paratha, the Indian cuisine is full of flavor and taste.
Try this simple version of spring onion paratha, which is very rich quercetin (natural anti allergies). Onions have amazing cooling properties and give the protection against sunstroke.
- Aata (wheat flour): 2 cup
- Onion seed (Kalongi): half teaspoon
- Ajawine (carom seed): half teaspoon
- Spring onion: 1 cup (chopped)
- Green chili: 2no.
- Salt: 1 teaspoon.
- Ghee/cooking oil: 100 gm (to be used during roasting paratha).
For making dough:
- Chop spring onion and green chili into fine pieces. Keep aside.
- Take a wide vessel; put Aata, onion seed, Ajwain, Kalongi and salt; add spring onion, mix properly.
- Add water and knead them, if required, put small amount of water till the dough becomes soft. (The dough can be made in food processor also).
- Cover and Keep aside, to be used after 10-20 minutes.
- Divide dough into 5-6 parts and make balls; Roll this ball into the wheat flour, now press this ball slightly with the help of palm and roll the ball with the help of rolling pin till it reaches to 4-5 inch diameter size circle.
- Apply 1 teaspoon of ghee and fold it, fold one third shown in the photo, apply ghee and fold it to make rectangle into wheat flour and roll it evenly into rectangle shape.
- Now raw paratha is ready, as shown in photo.
- Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, Place the rolled paratha on this.
- Cook for few minutes till it changes the color, Turn the other side and cook it by pressing gently by spatula. Apply some ghee and turn it, Cook both sides by applying ghee as well as pressing it lightly.
- Serve directly to the plate. Serve with green chili pickle and onion raita.