Indian Bread,

Spring Onion Paratha / Spring Onion Cheese Paratha / Cheesy Spring Onion Paratha

February 01, 2016 Motions and Emotions 19 Comments

Spring onion paratha is my today's post. If you are a cheese lover add some cheese in the stuffing and it becomes cheesy spring onion paratha. Winter is the time when we get lot of fresh green vegetables, leafy vegetables and fruits. Whenever I prepare noodles or fried rice, I prefer to add some chopped spring onion. So most of the time I buy a bunch of spring onion and after adding 2 or 3 stalks in noodles or rice, I end up using it as spring onion potato masala (in Bengali: Pyang pata r jhal). This time also I got a thick bundle of spring onion and determined not to prepare the same spring onion potato masala. So I prepared this differnt taste spring onion paratha or Spring onion cheese paratha.

 While preparing the stuffing I added some grated cheese in it. But when I was stuffing the dough I felt I should add some more cheese, so that flavour of cheese should burst out inside your mouth while you bite this yummy paratha. If someone doesn't like cheese can avoid it completely and that version is also tasty which we call the spring onion paratha.

Spring Onion Paratha / Spring Onion Cheese Paratha / Cheesy Spring Onion Paratha


For Stuffing

Spring Onion - chopped, 1 cup - 11/2 cup
Salt to taste
Ajwain - 1 teaspoon
Green chilli - 2 chopped
Refined Oil - 1 tablespoon
Cheese - 2 to 3 tablespoon grated (not required for Only Spring Onion Paratha)
Roasted Cumin Powder - 1 teaspoon
Chaat Masala - 1/2 teaspoon

For Dough

Whole Wheat Flour - 1 cup
Salt to taste
Refined Oil - 1 tablespoon + 2 tablespoon for frying


1. Take whole wheat flour, salt and a tablespoon oil and add water as needed. Knead a smooth dough and rest it for half an hour.
2. Heat oil in a pan and add carom seeds. Once they sputter, add spring onions (chopped).
3. After stirring for few minutes add salt, roasted cumin powder, chaat masala, chopped green chilli and mix well.
4. Finally, add grated cheese and mix them switching off the gas. Allow the stuffing to cool.
5. Now take big lemon size dough and make a depression in the middle. Add the stuffing here. If you want it to be more cheesy add some more grated cheese here. Close it properly. Do it for the remaining dough balls.
6. Roll the stuffed balls like roti and fry them on hot skillet with little oil. Serve with pickle or you can have them just like that.


  1. this is so innovative or new to me.. :-) spring onions I hardly pick unless I plan to make some indo-chinese food.. I am a great fan for parathas.. and this is really interesting..

  2. Weather is not an issue to easily grow spring onion over here. In fact, I just plunged the shallots in the ground and there, the spring onion sprung out. Spring onion in this paratha is loveable for the fresh aroma and flavours.

  3. Looks yummy and..inviting ..lovely parathas...feeling hungry....let me grab some parathas...

  4. Spring onion in paranthas, interesting! Would love to try!

  5. Spring onion in paranthas, interesting! Would love to try!

  6. This version of paratha looks delicious and YUM!

  7. Such an awesome version... well made, dear...

  8. yummy My neighbour used to prepare this one..Bookmarking

  9. Loving the colors and flavors in this paratha! I think I could have this for dinner!

    Anu - My Ginger Garlic Kitchen

  10. These parathans looks nice with spring onions. I would like with cheese and spring onion, colour is nice.

  11. I would definately prefer the cheesey version cause we are a family of cheese lovers and I love cheese bursts in my mouth. Sounds a great combo of spring onion, Ajwain, Chaat masala etc. Offcourse the cheese is an added bonus. It's a yummy breakfast and lunch box option.

  12. Spring onions and cheese, delicious combo, the parathas look awesome..

  13. i always have spring onion in the fridge which i use for chinise n some other dishes then wonder what to i can try this parathas.looks too good

  14. These look lovely, spring onion is so delicious, isn't it?


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