oilor ghee (clarified butter) as required while roasting
Instructions
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.
Notes
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.