Introduction
Green Onion Spiral Flatbread, also known as Scallion Ghee Paratha, is a flaky, layered Indian flatbread infused with the aroma of ghee and the mild sharpness of green onions (scallions). It’s crispy on the outside, soft within, and beautifully spiral-shaped. This paratha is a delicious twist on traditional layered breads — perfect for breakfast, lunch, or a light dinner, served with yogurt, chutney, or curry.
Description
This paratha combines the richness of ghee with the freshness of scallions to create a comforting, aromatic flatbread. The dough is rolled, coiled, and flattened again to create delicate, crispy layers. It’s similar to a laccha paratha but with a green onion filling, adding flavor and texture in every bite.
Ingredients
For the Dough:
2 cups whole wheat flour (atta)
1 tsp salt
1 tbsp ghee (or oil)
Warm water, as needed (about ¾ cup)
For the Filling:
3–4 green onions (scallions), finely chopped
2 tbsp melted ghee (or oil)
½ tsp salt (adjust to taste)
Optional: ½ tsp chili flakes or black pepper for a mild kick
For Cooking:
Additional ghee or oil for frying
Instructions
Step 1: Prepare the Dough
In a mixing bowl, combine whole wheat flour, salt, and ghee.
Gradually add warm water and knead into a smooth, soft dough.
Cover and let it rest for 15–20 minutes.
Step 2: Prepare the Filling
Mix chopped green onions with a pinch of salt, chili flakes (if using), and melted ghee.
Set aside.
Step 3: Roll and Shape
Divide the dough into equal portions (about 6 balls).
Roll one portion into a thin circle (like a tortilla).
Brush lightly with ghee and sprinkle some of the scallion mixture evenly.
Roll the circle tightly into a long cylinder (like a jelly roll).
Coil the roll into a spiral (like a snail shell).
Gently flatten it again into a disc using a rolling pin — about 6–7 inches in diameter.
Step 4: Cook the Paratha
Heat a tawa or flat skillet on medium heat.
Place the paratha on it and cook until light brown spots appear on one side.
Flip, brush with ghee, and cook the other side until crisp and golden.
Repeat for all parathas.
Step 5: Serve
Serve hot with yogurt, pickle, or any curry of your choice.
Tips
Resting the dough helps gluten relax, making it easier to roll and improving the texture.
Don’t overfill with scallions — too much can make it hard to roll or cause tearing.
For extra flakiness, brush ghee at every fold.
You can make the dough ahead and refrigerate for up to 2 days.
Replace ghee with oil or vegan butter for a vegan version.
Try adding a sprinkle of ajwain (carom seeds) or sesame seeds for extra flavor.
