Spring onion paratha are a simple, tasty and healthy breakfast recipe of unleavened whole wheat scallion flatbreads made with spring onions (hara pyaaz), spices and herbs. These dont’t take much time to make and makes for a healthy breakfast served with a pickle or yogurt.
These spring onion parathas are not stuffed like Aloo Paratha. Instead here the chopped spring onions are mixed with the whole wheat flour and then kneaded to a soft dough.
Some spices are also added to the dough to make the paratha flavorful but these do not make the paratha spicy. If you like spicy food, then you can increase the amount of spices.
Usually I buy spring onions to make Indo Chinese recipes like fried rice, veg noodles, spring roll, veg manchurian etc. Without adding spring onions, I can’t even think of making these Indo Chinese recipes.
But sometimes I am not able to use all of the spring onions and some of them are left. Then I make these parathas or spring onion soup or Spring onion pakora and Scallion Pancakes.
These scallion flatbreads can be served hot or warm for breakfast with pickle or butter or fresh curd. You can also pack these parathas in the tiffin box or can have as a brunch or evening snack.
How to make Spring Onion Paratha
Prep Spring Onions
1. Rinse thoroughly 2 to 3 small to medium sized spring onions to get rid of any soil or mud particles clinging at the base of the spring onions. Then drain all of the water.
Slice off the bottom pars of the onions that has the roots and discard then. Finely chop the onions as well as the leaves.
Measure and you will need ½ cup finely chopped spring onions. Chop one green chili as well. Set the chopped ingredients aside.
TIP: Remember to finely chop the spring onions or else it will be difficult to roll the paratha.
2. Take 2 cups whole wheat flour in a mixing bowl or a large plate.
3. Now add the following ingredients:
- chopped spring onions
- ½ teaspoon ginger-garlic paste
- 1 green chili (chopped)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon garam masala powder
- ½ teaspoon carom seeds (swap cumin seeds with carom seeds a.k.a ajwain. if you do not have it.)
- 1 tablespoon oil
- salt as per taste
TIP: You can vary the spices and herbs according to your preferences.
4. Mix the flour with the spring onions, spice powders, oil and salt.
5. Add ¼ to ⅓ cup water in parts and then begin to first mix and then knead the dough.
6. First add less water and bind the dough. While mixing and kneading, the onions release water. So be careful in adding water. If required then only add water. You can add ¼ to ⅓ cup water. I added overall ⅓ cup water.
7. Allow the dough to rest for 10 minutes. Then form small to medium sized balls from the dough.
Assemble and Roll
8. Lightly dust a rolling board with flour. Also dust the dough ball with some flour.
9. Gently roll the dough ball to a round of about 7 to 8 inches lightly sprinkling flour as needed.
Roast Spring Onion Paratha
10. Heat a tawa or skillet. Keep the heat to medium-high to high. When the tawa becomes hot, place the paratha on it.
11. When one side is partially cooked, about ¼ cooked, then flip the paratha using a tong or spatula. You will see some air pockets on this side of the cooked paratha.
12. With a spoon spread some oil or ghee on this partially cooked side.
13. Flip again when the second side is half cooked.
14. Again spread some ghee or oil on this side.
15. Flip twice or thrice, till the parathas are evenly roasted and cooked.
16. Prepare all parathas this way. Serve them hot or stack them in roti basket or a warm casserole.
Serve spring onion parathas with mango pickle, green chilli pickle, curd or white butter. You can also enjoy these parathas with a side of ginger tea or masala chai.
They also make a good lunch box or can also be had as brunch or evening snack. Overall a healthy and delicious breakfast that your entire family will like.
- Dough Texture: Remember that the dough has to be soft and pliable. A semi soft or dense dough will make up for hard parathas. The dough that is too soft or sticky will not hold shape while rolling and tear. This will make for unevenly rolled paratha.
- Spring Onions: Finely chop the spring onions or else it will not be easy to roll the paratha. Instead of spring onions you can use shallots, or any variety of onions. But then your paratha will taste like onion paratha as spring onion parathas give a completely different taste and flavor.
- Spices and Herbs: According to your needs you can increase or decrease the number of spices and herbs. Feel free to include herbs like coriander leaves or mint leaves in your spring onion paratha to make them more flavourful and healthy.
- Temperature of the skillet: The skillet or the tawa that you use should be hot. If it is warm then the parathas will become hard and chewy. If the skillet is very hot then the parathas will get burnt.
If you are looking for more Paratha recipes then do check:
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Spring Onion Paratha | Scallion Flatbread
- 2 cups whole wheat flour
- ½ cup finely chopped spring onions (scallions) or 2 to 3 small to medium sized spring onions
- ½ teaspoon Ginger Garlic Paste
- 1 green chili – finely chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder or cayenne pepper
- ¼ teaspoon Garam Masala
- ½ teaspoon ajwain seeds (carom seeds)
- ⅓ cup water or add as required
- 1 tablespoon oil for the dough
- salt as required
- oil or ghee (clarified butter) as required while roasting
Making paratha dough
- Rinse and then finely chop 2 to 3 small to medium sized spring onions. You will need ½ cup finely chopped spring onions. Set aside.
- Take the whole wheat flour in a mixing bowl or a large plate.
- Now add the chopped spring onions along with the ginger-garlic paste, chopped green chillies, turmeric powder, red chilli powder, garam masala powder, carom seeds. You can add cumin seeds if you do not have carom seeds.
- Also add salt as required and oil.
- Mix the flour with the spring onions, spice powders, oil and salt.
- Add water in parts and then begin to first mix and then knead the dough.
- First add less water and bind the dough. While mixing and kneading, the onions release water. So be careful in adding water. If required then only add water. You can add ¼ to ⅓ cup water. I added ⅓ cup water.
- Cover and let the dough to rest for 10 minutes.
Making Scallion Flatbreads
- Then form small to medium sized balls from the dough.
- Dust the dough ball with some flour.
- Gently roll to a round of about 7 to 8 inches.
- Heat a tawa or griddle. When the tawa becomes hot, place the paratha on it.
- When one side is partially cooked, about ¼ cooked, then flip the paratha.
- Spread some oil or ghee on this partially cooked side.
- Flip again when the second side is half cooked.
- Spread some ghee or oil on this side too.
- Flip twice or thrice, till the parathas are evenly roasted and cooked. Prepare all parathas this way.
- Serve them hot or stack them in roti basket or a warm casserole.
- Serve spring onion paratha with pickle, yogurt or white butter. It can also be had as an evening snack or can be packed for lunch box.
- The recipe can be doubled or tripled.
- The amount of spices and herbs can be altered as per your taste preference.
- You can also add cilantro leaves or mint leaves to make this Scallion flatbread more healthy and flavorful.
- Ensure that the skillet or pan is hot whole roasting the paratha.
- Knead the dough to a soft and pliable texture.
- Finely chop the spring onions or they can come out of paratha dough while rolling.
- Instead of spring onions you can also use shallots or any kind of onions. However the taste and flavors will change.
Nutrition Info (Approximate Values)
This Spring Onion Paratha Recipe from the blog archives (July 2016) has been republished and updated on 23 May 2021.