Saturday, January 16, 2010

Spring Onion Parathas

For me, no Saturdays are complete without shopping for vegetables. It helps me manage my weekly menu easily (not that I plan lavish means and end up making them). Today I came home carrying a wide variety of greens. A treasure-house of iron and loads of other vitamins that they are, I am determined to incorporate more of them in my daily food routine. One easy way of adding them is to use them in making parathas. The sharp natural flavour of the spring onions together with few other herbs make these parathas very tasty. Served hot with a cup of curd and a bit of pickle – these parathas make a perfect quick wholesome dinner.

Ingredients (makes ten parathas)

· Spring Onions (vengaaya thaal): 5 sprigs, chopped very very fine
· Omum or Ajwain: one pinch
· Jeera: ¾ tsp
· Turmeric powder: ¼ tsp
· Garam masala: ½ tsp
· Chilli powder: ½ tsp or to taste
· Dhaniya powder: 1 tsp
· Salt: to taste
· Wheat flour: 1.5 cups
· Oil or butter to make the parathas


· Wash the spring onions. Wipe clean with a cloth and chop them very fine
· To this, add all the above mentioned items except wheat flour and oil
· Mix this mixture very well. Let it stand for ten minutes
· Now add the wheat flour
· Add a few drops of oil (if necessary) and make the paratha dough
· Let it stand for about 15 – 20 minutes
· Roll medium-sized balls of dough into parathas
· Cook on medium flame on both sides using oil or butter
· Serve super hot with curd and pickle
· Done!

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