Spring Onion Paratha

These spring onion paratha are the perfect crispy bread to serve with curries. I served mine with a beef and vegetable soup instead of croutons. I loved the pop of salty mixture encapsulated in the folds of the dough.

Spring Onion Paratha
Head straight on to the Recipe For ♥ Spring Onion Paratha ♥

Gift giving can be a contentious issue. I always take something as a hostess gift when we eat at friends. Not because I have to, or because it is expected. I do so because I want to. We very seldom sleep over at someone’s house, but when we do so I take something to show my gratitude, even when we stay with my cousin in England. We do not exchange Christmas gifts with anyone, and the only person I buy a gift for is Hannah. Birthday gifts are completely another story. Dave and I no longer exchange presents with one another. We agreed years ago to rather get each other a bottle of whisky as the gift. The boys get money from us, and have done so for a long time now.

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I will not give anyone else money or a gift voucher as I like to get something special for the person. I do not buy birthday gifts for everyone that I know as it would get a bit out of control. And in the same breath, I do not expect gifts from anyone. I always feel such gratitude for the gifts I do get, no matter what it is. This year for my birthday I got to choose a lot of my presents. There were two reasons for this. Mostly because I really have everything I need and I have limited space. And the other was because it was a BIG birthday. I was so spoilt by friends who got me exactly what I wanted and one of them was a rolling pin which I used straight away to make these spring onion paratha.

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Spring Onion Paratha

Serve these crispy breads with a curry
Recipe Category: Bread
Makes enough for: 4 Parathas
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 mls olive oil
  • 6 spring onions, finely chopped
  • 1 clove garlic, finely chopped
  • 5 mls salt flakes
  • 75 g flour, plus extra for dusting
  • 1 pinch fine salt
  • 60 mls tepid water
  • Canola oil for frying


  • Heat the olive oil in a frying pan and sauté the spring onions until soft
  • Add the garlic and leave to cook until soft
  • Remove from the heat and place the mixture into a mortar to cool
  • When cool add the salt and use the pestle to grind to a fine paste
  • Place the flour and salt into a mixing bowl and whisk to combine
  • Make a well in the centre and pour in the water
  • Use your fingers to combine and then mix until the dough pulls away from the bowl
  • Turn out onto a lightly floured surface and knead until elastic
  • Divide the dough into 4 balls weighing 30 grams each
  • Roll out each ball as thinly as possible, in the rough shape of a square
  • Place a quarter of the spring onion paste onto each disc and spread out
  • Roll the discs into a sausage shape using the longest length as your base
  • Then roll each sausage shape into a spiral, tucking the end into the dough, and roll each spiral as thinly as possible
  • Pour enough oil into your non-stick frying pan to cover the bottom of the pan
  • Heat over a medium temperature and then fry each paratha on both sides for 2 minutes a side
  • Drain on kitchen towel before serving
Inspiration published on Lavender and Lime August 19:

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