Flaky Green Onion Parathas

23 Mar

Originating in the Indian and Pakistani state of Punjab, parathas are a popular type of unleavened flatbread that is commonly consumed for breakfast. The word paratha is a combination of the words parat and atta, which means “layers of cooked dough.” (source)

Traditional parathas often contain ghee, but many are prepared with cooking oil, making them vegan-friendly. These flatbread can be stuffed with various vegetables and served with non-dairy butter, chutney or yogurt, or simply enjoyed plain. They make an excellent accompaniment to curries and other saucy dishes.

This paratha recipe uses green onion, or spring onion as many like to call it, and is perfect even as a snack.

Flaky Green Onion Parathas

Flaky Green Onion Parathas
Yields 6 parathas

1 cup all-purpose flour
1 cup white whole wheat flour
3/4 teaspoon salt
2 tablespoons + 2 tablespoons olive oil, divided*
1/2 – 2/3 cup regular unsweetened almond milk
1-2 stalks green onion, sliced
extra flour for dusting
oil for the pan

Combine flours and salt in a large bowl and mix to combine. Add 2 tablespoons oil and almond milk and stir until mixture begins to form a ball. Kneed for 5 minutes then cover with a damp towel and allow to rest for 1 hour.

After the dough has rested, separate into 6 sections and roll into balls. On a clean, lightly floured work surface, roll each ball out until approximately 1/8-inch thick.

Spread approximately 1-2 teaspoons oil evenly over the top and sprinkle with approximately 2 teaspoons green onion.

Roll each circle into a log. You should end up with a strip of dough, approximately 1-inch tall by 8 inches wide. Press to flatten dough slightly and stretch so that it is approximately 2 inches wider than before.

Roll the strip into a ball, similar to a cinnamon roll. Repeat with remaining dough until all has been used.

Place balls on a plate and cover with a damp towel for an additional hour.

After resting the second time, again, roll each ball into a circle approximately 1/8-inch thick. Set aside.
Green Onion Paratha

Heat a teaspoon oil in a large, non-stick frying pan over medium heat. Add a paratha and cook for approximately 2 minutes on each side, or until golden brown spots appear. Remove paratha from pan and repeat until all remaining dough has been used.

* NOTE: If you wish to have a nice buttery taste, simply substitute vegan buttery spread for the oil and proceed with recipe as directed.

Flaky Green Onion Parathas


11 Responses to “Flaky Green Onion Parathas”

  1. peacefulspoon April 8, 2013 at 1:49 pm #

    I made these today and used them as wraps for sandwiches. Thanks for a great recipe!

    • megmeister April 8, 2013 at 5:38 pm #

      Ooh what a good idea! Glad they made good wraps! Thank you for letting me know. =)

  2. Angela April 28, 2013 at 9:21 pm #

    I made these yesterday with a big pot of Dahl. Oh My Goodness!!!! Thinking about trying a sweet one the next time I make them. Perhaps some dried cranberries and a dash of cinnamon . . . This recipe seems like it will be EXTREMELY versatile. Time will tell . . .

    • megmeister April 30, 2013 at 8:11 am #

      Yay, that is great! I think making a sweet version is an excellent idea. =) Let me know how it turns out, Angela!

  3. Kelly S. May 5, 2013 at 7:09 pm #

    Thanks for posting the pics, Meagen! We’ll have to give these another try 🙂

    • megmeister May 6, 2013 at 9:54 am #

      No problem, Kelly! Let me know how they turn out.

  4. Angela May 6, 2013 at 1:38 pm #

    Well, I tried the sweet version. I promised to tell you the results. They were okay. Would I make ’em like this again. Maybe. Not too often though. I’m a “Savory Girl”, myself

    Of course, leaving the savory ingredients out, I added 1/3 cup dried cranberries that I soaked in warmed OJ for about 20 minutes. Before sprinkling the cranberries on, I dusted each with a light sprinkle of cinnamon and a very small sprinkle of Sugar In The Raw. Then proceeded with the recipe. We ate these with some sliced strawberries and sliced peaches on the side. (I used the OJ from the cranberries on the sliced fruit (-:]

    • megmeister May 13, 2013 at 9:07 am #

      Aww, sorry to hear the sweet version didn’t turn out as well as you had hoped. I actually tried making one myself with brown sugar. Pretty good! Your idea, however, with the cranberries and OJ sounds lovely!

      • Angela May 13, 2013 at 10:17 am #

        I’m thinking it was the cinnamon. Although I like cinnamon, it seemed like it overpowered the whole thing. Perhaps I put too much in. 😦 I am going to give the “Sweet Version” another shot though.

      • megmeister May 13, 2013 at 11:15 am #

        Hope it goes well! =)

      • megmeister May 13, 2013 at 12:16 pm #

        You never know. Well if you do give it another shot, let me know how it turns out!

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