Onion paratha / Pyaaz ka paratha is one of the easiest of all stuffed parathas, all you need is just flour, raw onion and coriander leaves and you will be all set for tasty paratha/paranthas. I’m a big fan of raw onions and how can I say no this… I tasted these in my friend Kavi’s house when they hosted a potluck and immediately fell in love. Ever since I was bugging her for the recipe and finally got it for all of us to try….. Original recipe had half maida and half whole wheat flour… no wonder they tasted yummy. I tried them with whole wheat and did seem to like it too… 😉
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|Ingredients for the dough|
|Wheat flour||2 cups|
|Oil / Ghee||1 teaspoon|
|Water||1 cup approx|
|Ingredients for the stuffing|
|Onion||1 & 1/2 cups (finely chopped)|
|Green Chili||2 (finely chopped)|
|Coriander leaves||1/2 cup (finely chopped)|
|Red Chili powder||1/2 teaspoon|
|Garam Masala powder||1/2 teaspoon|
|Flour (Maida or Wheat flour)||1/4 cup (for dusting and rolling)|
|Oil / Ghee||1/4 cup (for frying the parathas)|
Combine wheat flour, salt and oil from table- 1 . Slowly add water and make a soft dough. (It may drink more water than what is mentioned depending on the brand of flour used) Knead well and cover and let it rest until you prepare the stuffing.
Combine chopped onions, green chilies, coriander leaves, red chili powder, garam masala powder and salt from table-2. Gently mix and keep this ready.
Divide the dough into equal sized dough balls and roll out each dough ball into a thick chapati. Place in some of the onion stuffing in the center.
Gather the edges and pinch the dough to seal it as shown.
Dust some flour and roll out as a paratha.
Heat a tawa and fry the paratha over medium high flame.
Once it browns on one side, flip to the other side and cook again.
Flip one more time to cook evenly on both sides.
Drizzle ghee or oil depending on your preference.
Once done remove from pan and repeat the same for the rest of the dough and finish. Serve hot with plain curd on side or some spicy gravy of your choice.
- Makes 6-8 parathas approx
- You may use whole wheat flour or half wheat/ half maida or entirely with maida.
- Water quantity may vary depending on the type of flour used.
- Please include ghee to make them soft and tasty.