Parathas or flat bread are a common breakfast item in North India. A variety of them using radish, cauliflower, paneer, potato, onion and even mint and coriander are prepared and each has its own unique flavour depending upon the vegetables or the greens used. Here is a spring onion Paratha today with the bulb and greens finely chopped and added to the dough.
Ingredients:
500 gms wheat flour
1 bunch spring onions finely chopped
Salt
1 tsp ginger, garlic, green chilly paste
1 tsp coriander powder
1/2 tsp cumin powder
A few Ajwain seeds
250 ml warm water to bind the dough
1 tbsp oil
Ghee to roast the parathas.
Method:
Tip all the above mentioned ingredients into a bowl except water and oil. Mix everything well. Add a little water at a time and bind a smooth and soft dough. Add the oil and continue to knead for another couple of minutes. Cover and rest for about fifteen to twenty minutes.
Pinch even sized balls of the dough and roll them out evenly. They should be neither too thick nor thin. Heat a griddle/ tava. Place the paratha , drizzle with ghee and roast it on either side till done. Serve hot with curd, pickle or raita.
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