Hara Pyaz Paratha Recipe – Spring Onion Paratha by Archana’s Kitchen

To start with Spring Onion Paratha/ Hara Pyaz Paratha, first chop the spring onions utilizing the turbo chop and maintain apart.

In a big mixing bowl, mix the flours, salt, turmeric powder, cumin powder and the chopped spring onions. Add little water at a time and make a easy and but agency dough.

Divide the Hara Pyaz Paratha dough into 8 parts. Preheat the iron skillet on medium warmth.

Roll the Hara Pyaz Paratha parts into balls and flatten them with the palm of your hand. Toss them on flour and roll them out into circles of roughly 3 inches in diameter. 

We have to get a triangle form, to take action, first fold right into a semi-circle, then fold the semi-circle into half once more. You get a mini triangle form.

Tossing the triangle on a bit flour, roll it out gently into a bigger triangle. Proceed the identical strategy of rolling with the remaining dough parts.

With skillet on medium excessive warmth, place one rolled out Hara Pyaz Paratha on the skillet. After just a few seconds you’ll discover an air pockets coming out.

At this level flip the Hara Pyaz Paratha and smear about 1/2 a teaspoon of ghee. Utilizing a flat spatula do a light-weight urgent and turning movement to cook dinner to the paratha.

Flip to the opposite aspect and press and switch the Hara Pyaz Paratha in an identical manner. You’ll discover brown spots across the parathas and it is going to be barely crisp. Take away the Hara Pyaz Paratha from warmth and place on a platter or serve scorching.

Proceed the same course of with the remaining rolled Hara Pyaz Paratha parts and stack the cooked Hara Pyaz Paratha one above the opposite.

Serve Spring Onion Parathas/Hara Pyaz Paratha with Burani Raita or Tomato Onion Cucumber raita and Dhaniya Pudina chutney for a scrumptious meal.