Onion Paratha/ Pyaz ka paratha recipe
Paratha the most favoured dish among Indians and obviously Punjabi’s. Either to show our culinary skills or to share our side of love, we generally prepare these for our loved ones. There are different types of parathas, in which Onion Paratha/ Carrot Onion Paratha hold a special place in our heart. Onion Paratha is a popular dish among Indians, known for its savory filling of spiced onions. It basically came from North Indian Punjabi cuisine, which is enjoyed as a tasty breakfast or a meal.
Onion Paratha/ Pyaz Paratha
Ingredients
- For Dough:
- Wheat flour: 2 cups
- Water: as needed for kneading
- Salt: a pinch
- Oil: 1 teaspoon
- For Stuffing:
- Onions: 2 medium finely chopped
- Salt: 1 teaspoon for sweating onions
- Green chilies: 2-3 finely chopped
- Fresh coriander leaves: a small bunch finely chopped
- Cumin seeds: 1/2 teaspoon
- Red chili powder: as per taste
- Carom seeds Ajwain: a pinch
- Garam masura: a pinch
- 1 big carrot
Instructions
- Prepare the Dough:
- In a mixing bowl, combine wheat flour and a pinch of salt.
- Gradually add water and knead into a soft dough.
- Add 1 teaspoon of oil and knead again until the dough absorbs the oil completely.
- Cover the dough and let it rest for 20 minutes.
- Prepare the Stuffing:
- Finely chop the onions and grate carrot and place them in a bowl.
- Add 1 teaspoon of salt to the onions and carrot mix well, and let it sit for a while to sweat.
- After sweating, squeeze out excess water from the onions.
- Mix in green chilies, coriander leaves, red chili powder, carom seeds, and garam masala.
- Combine this spice mixture with the squeezed onions, adjust salt if necessary, and mix well.
- Making Onion Parathas:
- Divide the rested dough into tennis ball-sized portions.
- Roll each portion into a smooth ball and flatten slightly.
- Dust with dry flour and roll out into a small circle.
- Place a portion of the onion stuffing in the center of the circle.
- Gather the edges of the dough towards the center to seal the stuffing inside.
- Flatten the stuffed ball and roll out gently into a paratha, ensuring it is thicker in the middle and thinner at the edges.
- Heat a griddle or tava over medium heat and place the rolled paratha on it.
- Cook for a minute or so, then flip and cook the other side.
- Brush with oil or ghee on both sides, pressing gently with a spatula, until golden brown spots appear on both sides.
- Remove from heat, drain excess oil on a paper towel, and repeat with the remaining dough and stuffing.
- Serving:
- Serve hot Onion Parathas with yogurt, pickle, or any curry of your choice.
Notes
Preparation and Cooking:
Dough: The dough is made from wheat flour, kneaded to a soft consistency with a touch of oil for added crispiness when cooked.
Stuffing: After adding the onions with salt to release excess moisture reducing the likelihood of it leaking out during cooking.
Rolling and Cooking: Each portion of dough is rolled out, stuffed with the onion mixture, sealed, and rolled again into a flatbread. It’s cooked on a griddle or tava with ghee or oil until both sides are golden brown and crispy.
Serving:
• Accompaniments: Onion Parathas are commonly served with yogurt, pickle, or a side of curry.
• Versatility: They can be enjoyed for breakfast, lunch, or dinner, and are popular across India.
Cooking Technique: Cook the parathas on medium heat to ensure they cook through evenly and form a crispy texture without burning.
Onion Parathas are not only delicious but also a great way to incorporate vegetables and spices into a meal.