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Green Onion Paratha

Green Onion Paratha
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Green Onion Paratha Recipe, How To Make Green Onion Paratha Recipe

How to makeGreen Onion Paratha?How to cookGreen Onion Paratha?Learn the recipeGreen Onion Parathaby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Green Onion Paratha

(1 ratings)
0 reviews so far
Prep time
20 mins
Cook time
5 mins
Total time
25 mins
Green Onion Paratha
Author : Vahchef
Main Ingredient : Bread
Servings : 0 persons
Published date : November 21, 2016


Ingredients used in Green Onion Paratha
• Scallions (green onion) and or leek - finely chopped - 2/3 cup.
• Ghee / clarified butter - 1/3 cup.
• Water - 2/3 cup.
• Milk - 1 1/4 cup.
• Chappati flour - 4 cup.
• Salt - 1/2 teaspoons.
Method:
Chop onions or half onion, half leeks (white part only) and put in bowl, add salt to them and set aside. Put flour in a bowl and make a well in it. Add the milk and water and knead to make a soft dough - you may have to add more flour or water to get the right consistancy..it should not be very sticky. Add the melted ghee and knead to blend it in, then add the onions and knead to mix those in. Put dough in large plastic bag and put in the refrigerator for at least an hour. To make the paratha, pull off a piece of dough about 1 1/2 inches in diameter - dust with flour and roll out into a circle. lightly coat with ghee, then cut a slit halfway through the circle of dough and roll up aside the slit into a cone shape. Stand the cone up on it#39;s large end and press down on the top to #39;#39;squash#39;#39; the dough into a small circle. Let dough rest for about 10 minutes then roll out in a circle - try to roll it thinly. Heat butter in a non-stick tawa / frypan, put paratha in and cook one side until it puffs up, then turn over and rub it lightly with a spatula - it should puff. Rub it now and then with the spatula and turn it over until it is cooked as you like it. (The rubbing makes this flaky!) Store any unused dough in a re-sealable baggie in the refrigerator..it will keep for at least a week or more.





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