Spring Onion Paratha is a whole grain, flavor packed, scrumptious Indian flatbread. Wholesome, with good amount of protein and fiber. Gouda Cheese, bell peppers (capsicum) and spring onions come together in this wonderful and easy flatbread. Pair it with a Walnut Chutney or a Greek yogurt dip with grated garlic and dill for a splendid nutritious meal!
I love making breads. And I have been making traditional flatbread since my childhood. In fact that was one of my first attempts at cooking, as I mention in this post on my Omelette Paratha.
If you like making bread from scratch and rolling out dough, try this popular naan recipe – Persian Barbari Bread. If you have not made flat bread before, don’t let the process intimidate you. A few tries and you are on to making a healthy home made sumptuous dish for yourself and your family. Just start with this Cheesy and Peppery Green Onion Paratha. And then the possibilities are endless!
HEALTH BENEFITS – SPRING ONION PARATHA
Green onions (young spring onions) are low in calories and carbohydrates but are a rich source of vitamins, minerals and phytochemicals. They are an excellent source of vitamin K, thereby contributing to bone health. Green onions are also a good source of vitamin C.
This leafy green vegetable is actually what is harvested before letting them further grow the onion bulbs. Along with other allium vegetables, green onions contain bioactive compounds that are cancer protective. Apart from the sulfur compounds; carotenes, flavonoids, lutein and zeaxanthin contribute to the anti cancer potential of green onions. Some of these phytochemicals are also beneficial for eye health.
Here is another flatbread recipe featuring a vegetable of the allium family – Sumac caramelized onion mini musakhan, where I discuss more about the health benefits of onions.
STUFFED ONION PARATHA VARIATIONS
- In this Spring Onion Paratha recipe I have used red bell peppers, but if you want something more pungent you may try cayenne, jalapeño, anaheim peppers etc.
- Also you could use red onions, leeks or vidalia sweet onions instead of green onions. Just make sure to chop them finely and saute along with the peppers.
- For cheese, I have used grated Gouda cheese, but you can substitute with similar cheese, paneer (Indian cottage cheese) or Feta cheese.
SHARE YOUR THOUGHTS
What kind of flatbreads do you make?
Did you try this Indian Spring Onion Paratha (Flatbread)?
Do you have any questions about it? Or any suggestions?
Let me know by leaving a comment below, rating it, and tagging it with a photo at #thedeliciouscrescent on Instagram.
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SPRING ONION PARATHA STUFFED WITH CHEESE AND PEPPERS
- 1/2 cup water
- 1 cup durum whole wheat flour (Atta)
- 1/4 teaspoon salt
- 1/2 teaspoon peanut oil
- 2 teaspoons peanut oil
- 1 cup red bell peppers chopped
- 1/2 teaspoon ginger grated
- 1/2 teaspoon ajwain (carom seeds)
- 1 teaspoon red pepper flakes (optional)
- 2 pinches garam masala (Indian spice blend)
- 1/2 cup green onions chopped
- 1/2 cup cheese grated (Gouda, Paneer, Feta...)
PARATHA PREPARATION AND COOKING
- 2 teaspoons peanut oil
- Flour for dusting
Make The Dough
- Mix 1/2 cup water, 1 cup flour and 1/4 teaspoons salt. Then add 1/2 teaspoon oil and knead it for about 5 minutes into a smooth dough. I use a KitchenAid stand mixer to make the dough and it works great (but you would need to double the recipe for that).
- Divide the dough into four portions and shape them into round balls.
Make The Stuffing
- Heat two teaspoons of oil in a skillet and sauté the chopped red bell peppers with ginger, ajwain, green chilies and garam masala and set aside.
Make The Stuffed Paratha
- Roll a dough ball into a 6 inch round disc. Sprinkle 2 tablespoons of grated cheese, 2 tablespoons of chopped green onions and 1 tablespoon of sautéed red bell peppers.
- From one side roll the disc into a cylindrical shape.
- Then fold it into a coil shape.
- Roll it out into a 6 inch round layered bread, using a little flour for dusting as needed.
Cook The Paratha
- Heat a skillet at medium setting. The skillet is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.
- Place the stuffed flat bread and allow it to cook for about 1 to 2 minutes. Flip it over and cook another 1 to 2 minutes until light golden brown.
- Flip it over. Use about 1/4 teaspoon of oil for each side while cooking the stuffed paratha to doneness and golden brown.
- Repeat the above steps for the remaining three stuffed breads. May serve this stuffed paratha with yogurt dip, chutney, pickles or ketchup.