Spring Onion Paratha (Scallion Flatbread)

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.

Make Dough

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.

Serving Suggestions

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.

Expert Tips

• 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:

• Methi paratha
• Palak paratha
• Mooli paratha
• Gobi paratha
• Beetroot paratha

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This Spring Onion Paratha recipe from the blog archives was first published on July 2016. It has been updated on December 2024.