Winter fills the markets with fresh vegetables, and one of the season's biggest attractions is tender spring onion. Its mildly pungent taste and aroma add something special to winter cooking. Spring onion paratha can be a great choice for breakfast or a light afternoon snack, and hot parathas on a winter morning or afternoon can be truly satisfying.

Here is how to make spring onion paratha.

• Chopped spring onion: 1 cup
• Flour (maida): 1 tablespoon
• Chopped green chilli: 1 teaspoon
• Chopped coriander leaves: 2 tablespoons
• Chilli powder: half a teaspoon
• Chaat masala or garam masala: 1 teaspoon
• Oil: 3 tablespoons
• Salt to taste
• Water as needed

Put the wheat flour (atta) or maida in a large bowl. Add the finely chopped spring onion, chopped green chilli, chopped coriander, garam masala powder and salt to taste. Add a little oil and then mix in water a little at a time to make a soft dough. Make sure the dough is not too stiff.

Once the dough is kneaded, brush it lightly with oil, cover it and leave it for 30 minutes. This makes the dough softer and the parathas better. After resting, divide the dough into balls. Brush each with a little oil and roll it out like a paratha. Do not roll it too thin; medium thickness is best. Heat a tawa or pan and add a little oil. Fry the parathas on medium heat until golden on both sides, then take them off hot.

Serve spring onion paratha with mint and green chilli chutney. For extra flavour, you can spread a little butter on top.

Source: Jagonews24. First published in Bengali on The Agro News.