Paratha is the best option for making a quick recipe for lunch, breakfast or brunch. Whenever others are in a hurry to go to the office or school, it is easy to have paratha. Paratha is easy to make and eat, as you do not require so many ingredients to make it. However, you can eat paratha without any side dish or by simply dipping it into the sauce, mayonnaise. The stuffed paratha tastes better than plain paratha and you do not need anything with stuffed paratha as they had the stuffing inside it. Otherwise, you can make a paratha role by putting a combination of mayonnaise or salad/ sauce or salad into it.

Onion Paratha

image source: foodviva.com

Onion Paratha is one of the tasty and popular recipes is made for breakfast in most of the Punjabi homes. This recipe is easy to make and requires simple ingredients, which are available at home. This recipe is best for all the food lovers who love the flavor of onion. You can eat this in your breakfast and dinner. If you are having it in your breakfast then take a little bit of pickle or sauce. You can also enjoy it with cucumber raita or plain raita.

If you want to enjoy the dish as in your meal then eat it with aloo dum, dry sabzi or paneer bhurji. You can follow two types of method to make this paratha by using the same ingredients. In the first method, you make the onion stuffing and pour in on the rolled roti, make it as a ball and roll it again. Otherwise, you can add the onion stuffing in the flour before adding water into it and knead the dough with the stuffing. To give a tangy taste to your onion paratha, add a pinch of chaat masala or aamchur powder in the stuffing. By using the simple ingredients you can make delicious onion paratha.

Ingredients

For stuffing, you need the following ingredients-

  • 1 cup onion (chopped finely)
  • ½ tsp chopped ginger-garlic or use ginger garlic paste
  • 2 tbsp chopped coriander leaves
  • Salt to taste
  • ½ tsp turmeric powder
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp cumin powder
  • ¼ tsp garam masala
  • ½ tsp dry mango powder or aamchur powder
  • ¼ tsp ajwain
  • 1 tsp oil

For making the dough, you need:

  • 2 cups wheat flour
  • 1 cup of water
  • ¼ tsp salt
  • 1tsp oil

 

You can also read- ALOO PARATHA: THERE’S NOTHING LIKE PARATHA

 

Preparation Method

Firstly, pour the flour in a large mixing bowl and add salt, oil into it. Combine them well and add ½ cup of water in the first step, start mixing it. After that, add water when required, likewise, knead the mixture and make a soft dough.

Onion Paratha

image source: hebbarskitchen.com

Now, cover the dough with a moist cotton cloth and let it rest for 20-30 minutes.

Meanwhile, put a pan on medium heat and add 1 tsp oil into it. Allow the oil to heat, now add the chopped onion to it and fry it for a minute. After one minute, add the ginger-garlic paste to the pan and saute it well. Fry it until the onion gets transparent. If you are using chopped ginger-garlic then you need to add it before adding the onion.

Now, add all the spices, mix it well, after mixing the spices add chopped coriander leaves into it and give it a good mix. After combining all the ingredients, turn off the gas and keep it aside for cooling.

As the stuffing is completed, now it is the time to make the paratha. As the dough has rested about 20 minutes, now slightly knead it again.

Divide the dough into equal portions and make ball sized dough with each of them. Now flatten the roll and dust some flour over it, remove the extra flour.

Now, roll the dough in a circle of at least 5 inches and put 2 tbsp of your onion stuffing in the centre of your roti. Then, take the edge of the roti and start to pleat it from the sides. After pleating all the edges, bring it to the center and join them together. The dough needs to be secured tightly at the top; otherwise, the stuffing will go out while rolling.

Now, dust some flour over it and give it a size of chapati. Do not make it too thin, as the stuffing will burst out from the sides of the paratha. However, do not make it too thick as it will remain uncooked from inside.

Then, heat a tawa on medium flame, as the tawa is heated, place the paratha over it and let it cook for about one minute. After a minute, flip it and brush some ghee or oil into it. Now, press it slightly and brush oil on the other side. Cook it until it looks golden and cooked properly.

Once the paratha is cooked completely, place it on a plate and add a piece of butter over it to give a delicious flavor to it.

Now serve the hot onion paratha with raita, pickle, chutney or sauce, whichever you want.

Onion Paratha

image source: hebbarskitchen.com

Notes

You need to use finely chopped onions; otherwise, it will come outside from the paratha while rolling it. You should sauté the stuffing well, as the onion needs to be soft.

 To increase the taste of the paratha, use more ghee while kneading the dough and you can use more amount of ghee while roasting the paratha. The generous amount of ghee will give a rich flavor to your onion paratha.

You can follow another process by simply mixing the onion fry with the flour before kneading the dough. If you feel difficult to roll the stuffed dough, then you can follow this method.

You can make it in a rectangle or triangle shape to give a more interesting look than the traditional round look.

Nutrition Facts

  • Protein: 4.3 g
  • Carbohydrate: 26.4 g
  • Fiber: 4.2 g
  • Calories: 158 kcal
  • Fat: 4.4 g
  • Sodium: 8.4 mg
  • Cholesterol: 0 mg