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
Step-by-step instructions
Step 1 · Prepare the dough by mixing atta
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.
Step 2 · Combine chopped spring onion
Combine chopped spring onion, paneer, cumin powder, coriander, green chili, and a pinch of salt in a bowl. Mix gently to make the stuffing.
Step 3 · Divide the dough into equal balls
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.
Step 4 · Gently roll the stuffed dough ball into a round paratha (about 6 in...
Gently roll the stuffed dough ball into a round paratha (about 6 inches) using some dry flour to avoid sticking.
Step 5 · Heat a tawa (griddle) and place the rolled paratha on it
Heat a tawa (griddle) and place the rolled paratha on it. Cook for 1-2 minutes, then flip. Apply a little oil or ghee on both sides and cook until golden brown.
Step 6 · Repeat for remaining dough and stuffing
Repeat for remaining dough and stuffing. Serve hot with dahi and homemade achar.
Why this recipe 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.
A note on tradition
Spring Onion and Cheese Paratha is rooted in North Indian cuisine, especially Punjab and Delhi, where parathas are breakfast staples. It's often prepared during festivals like Holi and Lohri, symbolizing abundance and celebration. The use of fresh, seasonal ingredients reflects India’s farm-to-table tradition. Parathas are also a go-to for packed lunches and weekend family brunches, and the recipe adapts beautifully to regional tastes and ingredients.