Spring Onion Paratha with Cheese

Our very own parathas made with spring onion and cheese. This recipe is the whole wheat version of the chinese favorite “cong you bing” – the super savory green onion pancakes that was my favorite in restaurants when we lived in Hong Kong. I added some Indian spice powders and gave it a little twist. I also made it with atta / whole wheat flour. Here is how to do spring onion parathas my style.

I follow the two roll techinique that I use for Green onion pancakes as it makes for the crispiest parathas ever.

Making the dough
Bring a kettle of water to a rolling boil. Measure the flour and set aside. Add in the turmeric powder and red chilli powder. Add in the salt and add in the boiling water. Add in a teaspoon of ghee. For every cup of atta / flour used, add half a cup of boiling water. The dough mixture will be very hot. Mix with a chopstick or using a back of a spoon. Once you are able to handle the heat, start kneading the dough for a minute. Add a teaspoon of flour or more if the dough is very sticky. Knead to the consistency of chapati dough. Once the mixture forms a cohesive dough, set aside to rest for 20 minutes.

First Roll
Make golf ball size dough balls out of the big dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil or ghee. Roll the dough into a log.

Roll the log again to form a spiral. Dust the spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil or ghee.

Stuffing and second roll

Sprinkle the green onions on the rolled dough. About 2 tablespoon of chopped green onion for every paratha. Shred a thin layer of mozzarella cheese on top of the spring onions.

Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.

Third and Final Roll
Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches. Roll gently and avoid putting pressure. A little stuffing may pop out and thats fine. Roll as gently as possible to minimise the stuffing from coming out.

Making Paratha
Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy parathas, add little more oil. Cook for 2 minutes on each side on a medium flame till the parathas are brown and crispy. Do not rush the cooking. It tastes great when the parathas are evenly cooked and uniformly brown all over. So take your time to cook these parathas. The crispy texture of the parathas are to die for. So leave it for a little extra time to achieve that texture.

Serve hot! My son prefers to have it with the all time universal favourite – “ketchuppppp”. Serve hot and count your little blessings!

Spring Onion Paratha with Cheese

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• Author: Kannamma - Suguna Vinodh
• Total Time: 50 mins
• Yield: 4 parathas 1x

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Description

Recipe for whole wheat spring onion paratha that is so crispy and flavorful. With step by step pictures.

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Ingredients

Scale 1x2x3x

For the Parathas

• 1 cup atta / whole wheat flour
• ½ cup boiling water
• ½ teaspoon salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon red chilli powder
• 10 green onions, chopped
• 2 tablespoon mozarella cheese
• ¼ cup peanut oil or sunflower oil or ghee

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Instructions

1. Make a dough with flour, hot water, spice powders and salt. Set aside to rest for 20 minutes.
2. Make golf ball size dough balls out of the dough. Dust the dough ball in flour, flatten and roll the dough into a three inch circle. Brush it with a thin layer of oil or ghee. Roll the dough into a log. Roll the log again to form a spiral. Rest for 5 minutes.
3. Dust the rested and spiraled dough in flour and flatten and roll into a 3 to 3.5 inch circle. Brush it with a thin layer of oil or ghee. Sprinkle the green onions on the rolled dough. Gently, roll the dough into a log. Roll the log again to form a spiral. Repeat with the remaining dough.
4. Flatten the dough again, dust with flour and roll it into a thin disk. About 2.5 to 3 inches.
5. Heat a skillet and add in half a teaspoon of oil. Place the green onion rolled dough on the skillet and add half a teaspoon of oil on top. If you want extra crispy parathas, add a little more oil. Cook for 2 minutes on each side on a medium flame till the parathas are brown and crispy.

• Prep Time: 30 mins
• Cook Time: 20 mins
• Category: Breads
• Cuisine: Indian