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.