Spring Onion And Methi Paratha


Spring onion & methi paratha is a very good alternative for your usual stuffed parathas. Here’s a paratha which is delicious yet low in calorie and very healthy 😀 Serve these yummy paratha with curd and some tongue tickling pickle and enjoy 🙂


Learn Step By Step Recipe With Pictures For Spring Onion And Methi Paratha

Serves 2


For Dough

  • 1 Cup wheat flour
  • 1 Tsp carom seeds
  • 1 Tbsp ghee/ oil
  • 1/2 Tsp salt

For Stuffing

  • 1 Cup methi leaves
  • 1 Cup chopped spring onion leaves
  • 2 Chopped green chilies
  • 2 Garlic cloves finely chopped
  • 1 Tsp cumin seeds
  • 1/4 Tsp garam masala
  • 1/2 Tsp coriander powder
  • 1/2 Tsp red chili powder
  • Salt as required
  • Ghee/ oil for cooking


Step 1- Add carom seeds, salt and oil to wheat flour and knead to a smooth dough using luke warm water and keep aside

Step 2- Heat oil in a pan and sauté cumin seeds, chopped green chili and garlic for 20secs and then add chopped spring onion leaves and methi leaves

Step 3- Fry the leaves for 10secs and then add garam masala, coriander powder, red chili powder and salt. Mix well and turn off the flame. Do not leave the stuffing for longer time otherwise it will start releasing water

Step 4- Divide the dough into equal parts. Take one and stuff 1tbsp of filling in it and close the edges. Roll using light hand otherwise the stuffing will come out

Dust the ball with some flour and start rolling the paratha. Roll like a thick roti

Step 5- Heat a tawa and place the paratha. When one side is half cooked flip the paratha

Spread ghee/ oil and cook until you see brown spots. Flip again and apply ghee/ oil on the other side too

Step 6- Flip more if required. Cook until the paratha is evenly cooked and remove on a kitchen towel



Mooli/Radish Paratha

Mooli/ Radish is not a very popular vegetable because of its pungent smell and strong taste. But even if you are not a fan of mooli/radish you will love this dish “Mooli/Radish Paratha”. Parathas are an authentic dish from the land of Punjab. img_7852-2

The most popular way of making gobi/ mooli/ aloo/ matar or any parathas other than plain paratha are by stuffing the filling in parathas dough. You can either stuff the filling in dough, or sauté the fillings and then stuff in paratha dough or knead the filling ingredients with flour and then prepare parathas. All tastes good.

Related Posts:  Palak Paratha,Broccoli Paratha,Aloo Paratha,Sattu Paratha


As preparing stuffing and kneading dough and then cooking paratha requires lot of time. So here’s a easy recipe for “Mooli/ Radish Paratha”.

Make sure after you grate mooli just remove the juice from it. You can use it while kneading dough.

Serves 3-4


  • 2 Mooli/ Radish
  • 2 Chopped green chilies
  • 1.5 Cup wheat flour
  • 1/2 Tsp turmeric powder
  • 1/2 Tsp red chili powder (optional)
  • 1/4 Tsp black caraway seeds
  • 1/4 Tsp garam masala
  • 1/2 Tsp cumin powder
  • Salt as required
  • Water for kneading
  • Ghee/Oil/Butter


Step 1- Grate the mooli/ radish, add 1tsp salt and keep aside for 15mins and then squeeze the water from it. Mix all the ingredients and grated mooli/ radish in wheat flour and knead to a soft dough

Do not leave the dough for longer time otherwise the radish will start leaving water and the dough will become sticky

Step 3- Divide the dough into 10-12 portions and roll like  roti/ paratha shape. It should not be too thin or too thick

Step 4- Heat a tawa and cook the parathas on high flame. Cook the paratha from both the sides until golden brown and apply ghee/ oil/ butter


Palak/ Spinach Paratha

“Palak/ Spinach Paratha” Easy, Healthy And Delicious Paratha. A smart way to include green vegetables for those who refuses to eat green leafy vegetables 😀


Palak/ Spinach is power packed with nutrients. It also helps us to prevent iron deficiency and boost our immunity.


There are several ways to include Spinach/ Palak in your diet. As I was craving for parathas, so tried my hand on something healthier. 😀 🙂

Serves 2


  • 200gms Palak/ Spinach
  • 1 Cup wheat flour
  • 1/4 Tsp ajwain/ carom seeds
  • 2 Tbsp oil
  • Salt as required
  • oil/ ghee for making parathas


Step 1- Rinse the spinach/ palak leaves very well and drain them. Boil water in kadhai and let the palak leaves boil for 5-6mins. wash the leaves immediately with cold water

Keep some of the palak stock for kneading dough

Step 2- Add little stock to palak leaves and make smooth puree

Step 3- Mix carom seeds, salt, oil and palak puree in wheat flour and make a soft dough

Use palak stock if required

Step 4- Divide the dough into equal balls and roll like parathas

Step 5- Heat a tawa/ pan and cook the parathas by applying oil/ ghee


Serve hot with any curry, curd or coriander chutney.


Best served with Tawa paneer masala , Garlic paneer , Aloo capsicum or Baingan bharta. You can even serve with non-veg dishes of your choice. 🙂

Sattu Paratha

I am not sure how many of you know what Sattu is! Sattu  is made up of roasted chana gram. Sattu is full of fibre, and nutritious, and it  imparts strength to the body. As it has cooling effects, sattu is used to make Sattu Namkeen Sharbat in summers.

You can also make sattu at home by roasting chickpes or chana grams and then grind to powder. Traditionally chickpeas/ chana grams were roasted in hot sand.

“Sattu Paratha” Speciality of Bihar and UP. Enjoy this dish in rainy season or in winters.


Serves 2


Ghee/ Oil for cooking parathas

For Dough

  • 2 Cup wheat flour
  • 1 Tsp carom seeds/ ajwain
  • 2 Tbsp oil
  • Salt as required
  • Luke warm water

For Stuffing

  • 1 Cup sattu
  • 1 Finely chopped onion
  • 5-6 Finely chopped garlic cloves
  • 1 Slice ginger- finely chopped
  • 3-4 Chopped green chilies
  • 2-3 Tbsp lemon juice
  • 1 Mango pickle- mashed
  • 1 Tsp caraway seeds/ ajwain
  • 2 Tbsp mustard oil
  • 2 Tbsp water
  • Salt as required


Step 1- Add carom seeds, oil, and salt to wheat flour and knead to make soft dough using luke warm water. Cover the dough with wet cloth and keep aside

Step 2- Add caraway seeds, oil, chopped onion, chopped green chilies, chopped ginger-garlic, mashed mango pickle, salt and squeeze lemon in the mixture and mix well by adding 2tbsp water

Step 3- Divide the dough into medium portions  and fill the sattu mixture in dough balls and roll like paratha

Step 4- Heat tawa/pan and cook parathas on high flame. When one side is half cooked turn the paratha and apply some ghee/ oil and turn again and apply ghee/ oil on another side

If required flip more and cook the parathas. Cook each paratha like this and remove on kitchen towel.


Serve with Chutney or Baingan Chokha and Chai for Breakfast, snacks or enjoy in dinner.



Broccoli-Corn Flour Paratha

“Broccoli Paratha” Small Variation To Our Traditional Paratha 😀 When you don’t like broccoli but you know it’s good for health AND when there is no other option left in your fridge 😛 Make parathas using broccoli.


Eat broccoli for a Healthy Heart, Good Skin, Weight Loss, For Hair Growth, For Good Immune System and many more. We all know the benefits of broccoli but still avoid eating it 😛


Eating steamed broccoli is VERY beneficial for our health but who would like to eat steamed broccoli where there are other options available. This tasty recipe is for those who don’t like broccoli.

Serves 2


  • 1/2 Cup whole wheat flour
  • 1/2 Cup corn flour
  • 1 Tbsp oil
  • 1/4 Tsp ajwain/ carom seeds
  • 1/4 Tsp mangraila/ black caraway seeds
  • Pinch of turmeric powder
  • 1/2 Cup grated broccoli
  • 1 Green chili finely chopped
  • Salt as required
  • Water to make dough (Luke warm)


Step 1- Mix wheat flour, corn flour, oil, ajwain/ carom seeds, mangraila/ black caraway seeds, pinch of turmeric powder and mix well

Step 2- Now add grated broccoli, chopped green chili, and salt and knead using luke warm water to make soft dough

Using luke warm water will make your dough soft. You can also use normal water

Step 3- Knead until you get soft and smooth dough. Do not add more water otherwise dough will become sticky. Cover the dough with wet cloth and keep aside for 10mins

Step 4- Divide the dough into equal proportions and roll like parathas

Step 5- Heat tawa and cook parathas on high flame using very less oil



Serve with Aloo Tamatar ki sabji and rayta 🙂