Spring Onion Paratha

I was in no mood to cook an elaborate meal today and was looking for a quick fix. At the same time I wanted to make something healthy and wholesome. Since the parathas I tried out a few days ago (Pudina Gobi Parathas) turned out very well, I thought I'd experiment with making parathas again.This time I tried my own recipe!

 I've been trying to include as many greens and fresh vegetables in our diet as possible but all I that was left with in the refrigerator was a bunch of spring onions. I haven't ever eaten Spring Onion Parathas before, but since I was in a lazy and experimental mood I gave it a shot. I'm happy with the way they turned out and so I'm going to share the recipe with you. 

(I often add wheat bran to my chapati dough to increase the water-insoluble fiber in the food)

Ingredients:

Whole wheat flour - 2 cups

Wheat Bran - 1 tablespoon

Rice flour - 2 tablespoons

Gram Flour - 2 tablespoons

Spring Onions(onions and stalks) - one bunch

Coriander- 2 tablespoons(finely chopped)

Red Chilli Powder - 1/4 teaspoon

Turmeric powder - 1/2 teaspoon

Jeera Powder - 1/2 teaspoon

Coriander Powder - 1/2 teaspoon

Garam Masala - a pinch

Oil - 1 teapoon

Salt - to taste

Method:

Like I've mentioned in the last post, I almost always use my food processor to minimise the effort in chopping vegetables and kneading the dough. It's a very efficient time saver and usually takes just a few seconds to finely chop vegetables and less than two minutes to knead the chapati dough to a good consistency. 

Chop the spring onions finely and then mix the rest of the ingredients together.Using warm water knead the dough to a 'chapati consistency'. Let the dough rest for fifteen minutes and then roll out the parathas just like you would roll chapatis. You can use a few drops of olive oil on each side when you roast your parathas. This keeps the parathas soft and then you can even store any extra parathas for a later time.