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.
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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.
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.
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.
How do I make Onion Paratha (Pyaaz Ka Paratha) step by step?
To make Onion Paratha, start by mixing wheat flour with water to form a smooth dough. Let it rest for 10 minutes. Prepare the stuffing by mixing chopped onions, green chillies, roasted gram flour, and spices in a bowl. Roll out a portion of the dough, fill it with the stuffing, seal it, and roll it out again. Cook on a hot tawa, flipping and brushing with oil until golden brown. Serve hot with yogurt or butter.
Is Onion Paratha suitable for a vegetarian diet?
Yes, Onion Paratha is a vegetarian dish as it is made with whole wheat flour and a stuffing of onions and spices. It can be enjoyed by those following a vegetarian or vegan diet, especially if you substitute yogurt and butter with plant-based alternatives.
What can I substitute for gram flour in Onion Paratha?
If you don't have gram flour, you can substitute it with all-purpose flour or even finely ground oats for a gluten-free option. However, keep in mind that the flavor and texture may vary slightly.
How should I store leftover Onion Parathas?
To store leftover Onion Parathas, let them cool completely, then wrap them in aluminum foil or place them in an airtight container. They can be refrigerated for up to 3 days. Reheat on a tawa or in a microwave before serving.
What are some good side dishes to serve with Onion Paratha?
Onion Paratha pairs well with yogurt, raita, or pickles. You can also serve it with a side of curry or a fresh salad for a complete meal. For breakfast, a cup of chai complements it perfectly.
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