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

Onion Paratha (Pyaaz Ka Paratha)

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

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.


2 Servings

For Dough

  • 2cup
    Wheat Flour
  • 1tbsp
  • 1cup

For Stuffing

  • 2
    Onions (chopped)
  • 2
    Green Chillies (chopped)
  • 1tbsp
    Gram Flour (roasted)
  • 1tsp
  • 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)


For Dough

  1. Put wheat flour in a large mixing bowl.

  2. Gradually add water and start mixing with your hands gently.

  3. Once the flour is mixed, knead for about 5 minutes to form a firm, smooth dough.

  4. Brush the dough with oil and knead again for 1-2 minutes to bind the oil into the dough.

  5. Let the dough rest for about 10 minutes.

For Stuffing

  1. Chop the onions and chillies and put them in a mixing bowl.

    Chopped onions and green chillies.
  2. Add roasted gram flour, salt, red chilli powder, coriander powder, carom seeds, pomegranate seeds and fenugreek leaves. Mix well and keep aside.

    A mix of of whole and powdered spices with chopped onions in a bowl.
    Chopped onions mixed with spices
  3. Take a small portion of the dough and make a ball. Gently flatten it between your palms. Dust it with a bit of flour.

    Dough ball dusted with flour on a wooden board.
  4. Roll it with a rolling pin until it takes a round shape.

    Round rolled dough on a wooden board.
  5. Place a portion of prepared stuffing and seal all sides of the dough together to form a ball. Dust the ball with some flour.

    Chopped onion stuffing on rolled dough.
    Stuffed dough ball in hand.
    Stuffed dough ball with dusted flour
  6. 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.

    Flattened doughball filled with onions and spices
  7. Heat a tawa (Indian-style frying pan) on high heat and then lower the flame to medium.

  8. 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.

    Uncooked onion paratha on pan.
  9. When partially cooked (with little brown spots), flip the paratha on the tawa, and let it cook for about a minute.

    Partially cooked round paratha on a pan.
  10. 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.

    Flat steel ladle on a partially cooked paratha
    Oil in a tablespoon on a partially cooked paratha
  11. Serve hot with yogurt or butter.

    Cooked round paratha.

Tips & Tricks

  1. 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.

  2. Make sure the onions are chopped finely, so that they can be rolled easily into the paratha.

  3. The onions should be used immediately after chopping, else they might release excessive water and making rolling difficult.

  4. You can make these parathas with red, white or yellow onions. Shallots and pearl onions are also good alternatives to consider.

  5. Store any left-over dough in an air-tight container in the refrigerator and use it within 2-3 days.

Leena Kohli
Recipe by

Leena Kohli


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