Onion paratha is an onion stuffed Indian flatbread, ideally suited for daily lunch or breakfast. It is typically served or eaten by itself without any side dish, but it can be served with any choice of Indian curries or Sabzi’s (vegetables).
Onion ParathaCourse: Snacks, BreakfastCuisine: IndianDifficulty: Medium
2 cups wheat flour / atta
¼ tsp salt
1 tsp oil
1 cup water, or as required
1 tsp oil
1 cup onions, finely chopped
½ tsp ginger-garlic paste
½ tsp kashmiri red chilli powder / lal mirch powder
2 tbsp coriander leaves, finely chopped
½ tsp turmeric / haldi
¼ tsp cumin powder / jeera powder
salt to taste
½ tsp aamchur / dry mango powder
¼ tsp garam masala
few seeds / ¼ tsp ajwain / caraway
- Firstly, prepare wheat dough and rest for 20 minutes.
- Meanwhile, prepare the stuffing by heating a pan with a tsp of oil.
- Add in 1 cup finely chopped onions and saute for a minute.
- Also add ½ tsp ginger-garlic paste and continue to saute till the onions turn translucent.
- Further, turn off the flame and add spices, ½ tsp salt and 2 tbsp coriander leaves.
- Combine all the ingredients well, and onion paratha stuffing is ready.
- After dough has rested for 20 minutes, knead the dough slightly.
- Pinch a ball sized dough, roll about 5 to 5.5 inches in diameter.
- Place 2 tbsp full of prepared onion stuffing in the center.
- Take the edge and start pleating bringing to center.
- Sprinkle some flour and roll to of a chapati size.
- On a hot tawa place the rolled paratha and cook both sides.
- Also brush oil / ghee and press slightly.
- Finally, serve hot onion paratha recipe with sauce, raita or pickle.
- Firstly, finely chop the onions else it will be difficult to roll as onions will come out.
Alternatively, prepare the stuffing and knead with wheat flour to form a dough and further roll like methi recipe.
Also, for more rich flavor and taste, use generous amount of ghee while roasting.
Finally, onion paratha tastes great when served with paneer curry.