2 parathas served with onions, green chillies, lemon and yogurt.

Onion Paratha (Pyaaz Ka Paratha)

Name: Onion Paratha (Pyaaz Ka Paratha)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 2 cup Wheat Flour; 1 tbsp Oil/Ghee; 1 cup Water; 2 Onions (chopped); 2 Green Chillies (chopped); 1 tbsp Gram Flour (roasted); 1 tsp Salt; 1 tsp Red Chilli Powder; 1 tsp Coriander Powder (coarsely ground); 1 tsp Carom Seeds (Ajwain); 1 tsp Dried Pomegranate Seeds (Anardana) (ground); 1 tsp Dried Mango Powder (Amchur) (optional); 1 tbsp Dried Fenugreek Leaves (Kasuri Methi); 3 tbsp Oil (for brushing parathas)

by Leena Kohli (@leenakohli)

Prep Time

20min

Cook Time

15min

Total Time

35min

IndianBreakfastLunchVegetarianVeganDairy-Free

If you're looking for something that's both hearty and delicious, this paratha is the perfect choice. A simple preparation of whole wheat flatbread stuffed with a delicate mixture of onions and spices gives this dish its signature flavor. Served with yogurt or butter, it's a staple north Indian breakfast dish.

Ingredients

2 Servings

For Dough

2cup
Wheat Flour
1tbsp
Oil/Ghee
1cup
Water

For Stuffing

2
Onions (chopped)
2
Green Chillies (chopped)
1tbsp
Gram Flour (roasted)
1tsp
Salt
1tsp
Red Chilli Powder
1tsp
Coriander Powder (coarsely ground)
1tsp
Carom Seeds (Ajwain)
1tsp
Dried Pomegranate Seeds (Anardana) (ground)
1tsp
Dried Mango Powder (Amchur) (optional)
1tbsp
Dried Fenugreek Leaves (Kasuri Methi)
3tbsp
Oil (for brushing parathas)

Method

For Dough

Put wheat flour in a large mixing bowl.
Gradually add water and start mixing with your hands gently.
Once the flour is mixed, knead for about 5 minutes to form a firm, smooth dough.
Brush the dough with oil and knead again for 1-2 minutes to bind the oil into the dough.
Let the dough rest for about 10 minutes.

For Stuffing

Chop the onions and chillies and put them in a mixing bowl.
Add roasted gram flour, salt, red chilli powder, coriander powder, carom seeds, pomegranate seeds and fenugreek leaves. Mix well and keep aside.
Take a small portion of the dough and make a ball. Gently flatten it between your palms. Dust it with a bit of flour.
Roll it with a rolling pin until it takes a round shape.
Place a portion of prepared stuffing and seal all sides of the dough together to form a ball. Dust the ball with some flour.
Flatten the dough ball by gently pressing it between your palms. Roll the rolling pin over till the dough takes a large round shape.

Dust the dough ball with more flour if it is sticking to the rolling pin.
Heat a tawa (Indian-style frying pan) on high heat and then lower the flame to medium.
Apply a little oil with a cooking brush on the hot tawa and flip the stuffed paratha on it. Let it cook for a minute.
When partially cooked (with little brown spots), flip the paratha on the tawa, and let it cook for about a minute.
Brush the paratha with a little oil and flip it again and press gently with a flat ladle. Repeat the step on the other side of the paratha as well till you see slightly larger brown spots on both sides.
Serve hot with yogurt or butter.

Tips & Tricks

Adding roasted gram flour helps to absorb the excess water in the onion stuffing. This helps reduce the chances of stuffed dough tearing apart while rolling.
Make sure the onions are chopped finely, so that they can be rolled easily into the paratha.
The onions should be used immediately after chopping, else they might release excessive water and making rolling difficult.
You can make these parathas with red, white or yellow onions. Shallots and pearl onions are also good alternatives to consider.
Store any left-over dough in an air-tight container in the refrigerator and use it within 2-3 days.

Recipe by

Leena Kohli

(@leenakohli)

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