#springonionparatha

Ingredients:

For stuffing:-

Spring onions ~ 1 bunch (around half kg)

Besan ~ 1 cup

Black mustard seeds/ rai ~ 1/2 tsp

Cumin seeds ~ 1/2 tsp

Red chilli powder ~ 1 tsp

Turmeric powder ~ 1/4 tsp

Green chillies ~ 2

Ginger-garlic paste ~ 2 tsp

Curry leaves ~ 4-5

Lemon juice ~ 1/2 tsp

Salt to taste

Mustard Oil ~ 2 Tbsp

For Dough:-

Atta/ whole wheat flour ~ 2 cups

Refined oil or ghee ~ 2 Tbsp

Salt ~ 1/2 tsp

Water ~ as required

How to prepare:

Wash and chop spring onions white and greens and keep it separately. Chop green chillies.

Heat oil in pan, add cumin seeds and rai, allow them to sizzle. Then add curry leaves.

Add spring onion (white) and green chillies, saute till the onions become transparent.

Add ginger-garlic paste, saute till the raw smell goes off. Then add turmeric powder and red chilli powder. Mix it well.

Add chopped spring onions (green) to it. Add salt, stir and close the lid.

Cook in a medium flame for 8 to 10 minutes. Stir occasionally.

Meanwhile, prepare the dough.

Knead the whole wheat flour with salt, oil/ ghee, and required amount of water into a soft dough. Keep it aside.

Now add a cup of besan (gram flour) into the pan. Mix well. Keep stirring and cook until the raw smell of besan goes off.

Remove it from flame.

Divide the dough into small portions and make it into round shape.

Apply some oil on the inner side of the cup shaped dough.

Place a portion of the spring onion mixture (approx 2 tsp) in the middle, enfold the filling and pinch off the excess dough.

Then, roll out the paratha.

Place it on a hot tava, place a rolled-out paratha on the pan and cook over medium flame. When tiny bubbles starts to rise on the surface flip it and reduce flame to low.

Spread 1/2 teaspoon oil around its edge with the help of spatula and cook for approx 30-40 seconds.

Flip it again and spread 1/2 teaspoon oil around its edge. Press it with spatula and cook for 30-40 seconds over medium flame.

Cook till it become golden brown in color.

Repeat the same process for rest of the paratha.

Serve hot with Pickle, Yogurt, Chutney,Sauce or egg bhurji.