Onion Paratha is a delicious and very popular North Indian breakfast dish. We all love parathas and our dinner comprise of mostly rotis or parathas. Onion paratha can be prepared in two ways- one is onion stuffed paratha and another method is to prepare the paratha dough by combining the onions with the flour/atta. I am sharing both the methods here. Today we will learn how to make onion paratha following this simple recipe.
Onion Paratha-Pyaaz ka Paratha
Prep Time :
5 mins |
Cook Time :
30 Mins |
Yields :
5 Parathas Ingredients needed
Whole wheat flour-1 cup
Onion- 3-4 medium size
Red chilli powder-1 tsp
Coriander powder- 1 tsp
Cumin powder-1/2 tsp
Garam masala powder-3/4 tsp
Coriander leaves finely chopped -2 tbsp
Salt needed
Oil -1 tbsp for dough
Oil for making parathas
Wheat flour for dusting
Preparation
Grate or finely chop onions, add salt and keep it aside for 10 minutes. After 10 minutes, the onions would have oozed out water. Squeeze out all the water from the onions. Do not discard that water. We will use it for making dough.
Add red chilli powder, coriander powder, cumin powder, garam masala, coriander leaves to the onions and mix well.
Make lemon sized balls out of it.
Recipe Instructions
Combine together wheat flour, a pinch of salt and a tsp of oil in a large bowl. Add water little at a time (use that onion water also) and make a soft pliable dough just like you make phulka dough. Add 2 more tsp of oil and knead the dough well. Apply a little oil on the surface of the dough and keep it covered for 15 minutes.
Divide the dough into 5 equal parts, shape it into a ball and flatten it. Have some wheat flour ready for dusting.
Take 1 flattened dough, dust it with a little wheat flour and roll it out into a small thick circle.
Place a ball of onion stuffing, gather all the corners and close it. Seal it well and press it flat. (picture below)
Dusting flour, roll out the sealed dough into a circle of approximately 6 inches in diameter just as you roll out chapati.
Heat a tawa and place the rolled out dough on it. When you see bubbles forming on the top, spread 1/2 tsp of oil on the surface of the paratha and flip it over to the other side. Apply another 1/2 tsp of oil on the other side and press it well with a spatula for the dough to get cooked well. Cook both sides well until brown spots appear.
Serve hot with pickle or dahi/curd or chutney.
Method #2
Finely chop onions, add salt, red chilli powder, coriander powder, cumin powder, garam masala powder, coriander leaves and mix well. This is our onion mixture.
Combine together wheat flour, onion mixture, 2 tsp oil and prepare a soft pliable dough adding water little at a time. Then roll it out and prepare just like chapati.
Check out my compilation of Paratha Recipes
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View Comments (6)
This stack of paratha looks super!
Thanks Padhu for the wonderful recipe. This was hit at my house.
I was preparing onion paratha for the first time and everybody applauded the effort. The onion tomato chutney (from you site off course) was a great side for the parathas
Superb recipes.....lovd d presentation part
Hi Padhu thanks much for the recipe. The parathas came out pretty tasty. One quick question though.. I packed it for lunch and paratha became much harder than it was in the morning.. i havent had this problem when i pack plain chapathis/fulkas.. any tips pls?
Thank you for liking my recipe. When packing for lunch, apply a little melted ghee on the parathas and pack/wrap it in aluminium foil. It will stay soft until lunch.
Easy and tasty recipe and found the second method better with a slight variation in it. Instead of using raw onion, I slightly fried itvis oil with the masalas and mixed with the wheat dough.....