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Onion Paratha (Pyaaz Ka Paratha) recipe

Onion Paratha (Pyaaz Ka Paratha)

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

  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.

    Step 2.1: Chop the onions and chillies and put them in a mixing bowl
  2. Add roasted gram flour, salt, red chilli powder, coriander powder, carom seeds, pomegranate seeds and fenugreek leaves. Mix well and keep aside.

    Step 2.1: Add roasted gram flour, salt, red chilli powder, coriander powder, carom seeds, pomegranate seeds and fenugreek leaves
    Step 2.2: Add roasted gram flour, salt, red chilli powder, coriander powder, carom seeds, pomegranate seeds and fenugreek leaves
  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.

    Step 2.1: Take a small portion of the dough and make a ball
  4. Roll it with a rolling pin until it takes a round shape.

    Step 2.1: Roll it with a rolling pin until it takes a round shape
  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.

    Step 2.1: Place a portion of prepared stuffing and seal all sides of the dough together to form a ball
    Step 2.2: Place a portion of prepared stuffing and seal all sides of the dough together to form a ball
    Step 2.3: Place a portion of prepared stuffing and seal all sides of the dough together to form a ball
  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.

    Step 2.1: Flatten the dough ball by gently pressing it between your palms
  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.

    Step 2.1: Apply a little oil with a cooking brush on the hot tawa and flip the stuffed paratha on it
  9. When partially cooked (with little brown spots), flip the paratha on the tawa, and let it cook for about a minute.

    Step 2.1: When partially cooked (with little brown spots), flip the paratha on the tawa, and let it cook for about a minute
  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.

    Step 2.1: Brush the paratha with a little oil and flip it again and press gently with a flat ladle
    Step 2.2: Brush the paratha with a little oil and flip it again and press gently with a flat ladle
  11. Serve hot with yogurt or butter.

    Step 2.1: Serve hot with yogurt or butter

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.

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Recipe by

Leena Kohli

(@leenakohli)

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