Onion paratha recipe | Pyaz ka paratha, the recipe with full video and step by step pictures. Onion paratha is a simple paratha recipe using whole wheat flour, onions, besan, and few spice powders. I have been trying to make onions parathas, but either it oozes out water or it will turn out very hard. Somehow I wanted to crack a no-fail onion paratha recipe. During this lockdown, as we are limited to vegetables, and I wanted to the Onion paratha recipe again. Finally, after a few trials, I cracked the foolproof recipe.
For all North Indian readers who are expert in making onion parathas, I know it may be a simple one. But for South Indians, getting a perfect parathas needs practice. I have posted many paratha recipes in Jeyashri’s kitchen. I can confidently say I can make perfect Aloo paratha, Gobi and Paneer paratha as well.
A few months back, after moving to Hongkong, I posted Spring onion paratha. That paratha is kneading the onions and spices to the flour. This recipe is Stuffed Onion paratha. Do try this at home let me know how it turned out.
Why are we adding Besan | Gram flour to the Onion paratha filling
This helps in making the filling dry and hence the onions will not ooze out extra water. This will also make the filling soft and gives soft onion parathas.
Onion Paratha recipe
Ingredients
- 1 cup Wheat flour
- Water to knead the dough
- Salt to taste
- 1 tsp Oil
- Ghee to make parathas
- 3 tsp Oil
- 1 tsp Cumin seeds
- 1 Green chili
- 2 tbsp Besan | Gram flour
- 1 cup Onions finely chopped
- 1 tsp Red chili powder
- 1 tsp Chaat masala
- Salt as needed
- 1 tsp Kasoori methi
- Coriander leaves few
Instructions
- In a bowl add 1 cup of atta and a little salt.
- Add water little by little and make a soft dough.
- Cover and keep aside.
- Let’ make the onion filling.
- In a pan add 3 tsp oil, cumin seeds, and finely chopped green chili.
- Once the cumin crackles, add 2 tbsp besan | gram flour.
- Roast in medium flame for 2 mins.
- The addition of besan helps in keeping the filling dry.
- Add 1 cup finely chopped onions to the pan.
- Sauté for 2 mins.
- Now add the red chili powder, chaat masala, salt, and crushed kasoori methi.
- Mix well and cook for 2 mins.
- Add finely chopped coriander leaves and mix well.
- Switch off the flame and cool completely.
- Divide dough into 4 equal parts.
- Dust one dough ball with flour.
- Roll this into a small disc.
- Place 2 tbsp of onion filling in the center
- Cover it gently and dust with flour.
- Gently roll into a paratha.
- Dust the extra flour if any on the paratha.
- Heat a Tawa and place the rolled paratha on hot Tawa.
- Cook on both sides in medium flame.
- Smear ghee on both sides.
- You can add oil also to cook the parathas, but butter or ghee brings out the best flavor and soft parathas.
- Once done take out.
Notes
- In a bowl add 1 cup of atta and a little salt.
- Add water little by little and make a soft dough.
- Cover and keep aside.
- Let’s make the onion filling.
- In a pan add 3 tsp oil, cumin seeds and finely chopped green chili.
- Once the cumin crackles, add 2 tbsp besan | gram flour.
- Roast in medium flame for 2 mins.
- The addition of besan helps in keeping the filling dry.
- Add 1 cup finely chopped onions to the pan.
- Sauté for 2 mins.
- Now add the red chili powder, chaat masala, salt, and crushed kasoori methi.
- Mix well and cook for 2 mins.
- Add finely chopped coriander leaves and mix well.
- Switch off the flame and cool completely.
- Divide dough into 4 equal parts.
- Dust one dough ball with flour.
- Roll this into a small disc.
- Place 2 tbsp of onion filling in the center
- Cover it gently and dust with flour.
- Gently roll into a paratha.
- Dust the extra flour if any on the paratha.
- Heat a tawa and place the rolled paratha on hot tawa.
- Cook on both sides in medium flame.
- Smear ghee on both sides.
- You can add oil also to cook the parathas, but butter or ghee brings out the best flavour and soft parathas.
- Once done take out.
- Repeat for the rest of the dough.
- Adding besan will make the stuffing mixture dry and avoid the onion oozing out water.
- You can adjust the spices as per your taste buds.
- Always use ghee for making parathas.
- If you are a beginner you can use plain flour or maida for dusting the parathas.
Sooner maam