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Spring Onion and Cheese Paratha
Breakfast • India
How to Make Spring Onion and Cheese Paratha (Traditional & Healthy Version)
Spring Onion and Cheese Paratha is a delightful North Indian breakfast dish that combines the freshness of hara pyaaz (spring onion) with the creamy richness of Indian cheese, creating a wholesome, flavorful stuffed flatbread. Traditionally prepared on a tawa, this paratha is popular across Punjab and Delhi, especially during the winter and spring seasons when fresh spring onions are abundant. The dish is often enjoyed with dahi (yogurt) or homemade achar (pickle), making it a staple in many Indian homes. Its soft texture and savory filling make it a favorite among children and adults alike, and it's commonly prepared for family gatherings and festive morning meals. What sets Spring Onion and Cheese Paratha apart is its versatility and nutritional value. The use of atta (whole wheat flour) instead of refined flour ensures a healthier base, while the spring onions add a mild onion flavor and plenty of vitamins. The cheese used here, often paneer or processed Indian cheese, delivers protein and a creamy mouthfeel without overpowering the vegetable's freshness. Perfect for breakfast, brunch, or even a light lunch, this paratha is a great way to start the day with wholesome homemade flavors. Its popularity during festivals like Holi and Lohri highlights its cultural importance, as families gather to enjoy hearty, comforting meals together.
Ingredients(for 1 paratha with yogurt and pickle)
- 1 cup Atta (whole wheat flour) (for dough)
- 1/2 cup Spring onion (hara pyaaz) (finely chopped, both greens and bulbs)
- 1/2 cup Paneer or low-fat cheese (grated)
- 1 Green chili (finely chopped, optional for heat) - optional
- 2 tbsp Fresh coriander (dhaniya) (finely chopped)
- 1/2 tsp Cumin powder (jeera) (for flavor)
- to taste Salt
- 2 tbsp Low-fat curd (yogurt) (for dough, optional for softness) - optional
- 2 tsp Oil or ghee (for cooking, prefer cold-pressed oils or desi ghee)
- 1/4 tsp Ajwain (carom seeds) (optional for digestion) - optional
Instructions
- 1
Prepare the dough by mixing atta, salt, ajwain (optional), and yogurt. Add water gradually and knead to a soft, pliable dough. Cover and rest for 10 minutes.
10 minutes
Resting the dough helps make softer parathas.
- 2
Combine chopped spring onion, paneer, cumin powder, coriander, green chili, and a pinch of salt in a bowl. Mix gently to make the stuffing.
5 minutes
Avoid overmixing paneer to retain its texture.
- 3
Divide the dough into equal balls. Roll each ball into a small disc, place a spoonful of stuffing in the center, and seal it by gathering the edges.
3 minutes
Ensure the stuffing is sealed properly to prevent leakage.
- 4
Gently roll the stuffed dough ball into a round paratha (about 6 inches) using some dry flour to avoid sticking.
2 minutes
Roll carefully to avoid tearing the paratha.
Why This Dish is Healthy
This paratha uses whole wheat flour instead of refined maida, ensuring more fiber and slower digestion. Spring onions are low in calories and high in vitamins, while paneer offers protein without excessive fat. Cooking with minimal oil further reduces calorie intake, making it suitable for weight management and a balanced diet. Homemade fillings and fresh ingredients make this recipe a healthy alternative to processed breakfasts.
Spring Onion and Cheese Paratha is rich in dietary fiber from whole wheat atta, and provides essential vitamins like A, C, and K from spring onions. Paneer adds quality protein and calcium, crucial for bone health. Using minimal oil and low-fat cheese keeps fat content controlled. The inclusion of coriander and cumin offers antioxidants and aids digestion. Overall, the dish balances macros and micronutrients, making it a nutritious breakfast option.
Pro Tips
- 💡Tip 1: Use fresh spring onions for best flavor and nutrition.
- 💡Tip 2: Knead the dough with yogurt to enhance softness.
- 💡Tip 3: Cook parathas on medium heat to ensure thorough cooking without burning.
Storage & Serving
Store cooled parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid freezing as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
