Spring Onion Thepla Weds Aloo Paratha

Spring Onion and Aloo Paratha, pickle, carrots, cucumber
and a bowl of fruit salad.

It was Dad's birthday last week. I made this new type of a paratha. There was a bunch of spring onions which I used in the cover and filled in the regular Aloo with spices as in Aloo Paratha. It was delicious and I roasted it with ghee for the special occasion. The besan in the cover makes the paratha khamanga!

I also made Panha and corn for the evening treat but that will be another post.

Ingredients

For the cover

1 cup chopped spring onions
1 cup wheat flour
1/4 cup chickpea flour/ besan
1/4 teaspoon turmeric
2 tablespoon of curd
1 teaspoon carom seeds/ ajwain
salt to taste

In a bowl put all the ingredients together and knead with minimum amount of water. Leave it to rest while you prepare the Aloo stuffing.

For the Aloo stuffing

follow the Aloo paratha post


Now knead the dough again to make it smooth. Then like you do for all stuff parathas, make small baskets of the dough and fill the Aloo stuffing. Seal the open end and flatten the ball before rolling out into nice round parathas. Roast on both sides, apply ghee to give a nice smoky aroma.

You will love the spring onions and carom seeds that turn the tame Aloo paratha into one bursting with flavors and appetizing volatiles.

We had our's with mango pickle. What do you like to have your parathas with? Dad likes with ketchup. My vote goes for curd. Take the poll on the side bar and share with us your quirk.