Instant Stuffed Onion Paratha

To make Instant Stuffed Onion Paratha, finely chop onions and green chillies, then mix them with coriander leaves, spices, and salt. Take a portion of roti dough, flatten it, add the stuffing, seal it, and roll it out. Cook on a heated pan with oil or ghee until golden brown.

Yes, you can make gluten-free stuffed onion parathas by using gluten-free flour alternatives like chickpea flour or rice flour for the roti dough. Just ensure the dough is pliable enough to roll out without breaking.

If you don't have certain spices on hand, you can substitute turmeric with curry powder for a different flavor. Instead of ajwain seeds, you can use caraway seeds or omit them entirely. Adjust the spice levels according to your taste preferences.

To store leftover stuffed onion parathas, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month. Reheat on a skillet or in the microwave before serving.

Stuffed onion parathas pair wonderfully with yogurt, pickles, or a side of curry. You can also serve them with a fresh salad or raita for a complete meal.