Onion Paratha are delicious whole wheat flatbreads stuffed with finely chopped onions, green chillies and a few spices.
Onion paratha or pyaaz ka paratha is one of the popular and tasty paratha variety made in Punjabi homes for breakfast. The translation of onion paratha in English would be – whole wheat flatbread stuffed with spiced onions 🙂
I often make different types of parathas at home but many of these paratha recipes are not posted on the blog. So I have decided to post these Paratha recipes one by one.
Parathas can be had for breakfast or a quick brunch or lunch. Accompanied by a side vegetable dish or raita these parathas make for a complete meal.
As far as Onion paratha is concerned it is very easy to make. On top of it, onions are easily available in any kitchen and more so in an Indian kitchen. Onions are always there in my kitchen, except on days when we fast and abstain from onion & garlic.
Aren’t the onions photogenic in the above pic? what about the flavor and punch they add to any dish?
For all onion lovers, these parathas are a must to have. Easy to prepare and they also make a good tiffin box snack or lunch. If you have the leftover whole wheat dough, then you can make these parathas quickly.
For frying the paratha You can fry with sunflower oil, peanut oil, sesame oil or ghee (clarified butter). I fry the parathas I make for myself with sunflower or sesame oil and for the hubby with organic ghee.
How to make onion paratha
1. Knead a soft dough with 2 cups of whole wheat flour, salt as required and ⅓ to ½ cup of water. The amount of water needed will depend upon the quality of the flour. You can also add 1 to 2 teaspoon oil to the dough while kneading.
Place the dough in a covered container and let it rest for 20 to 30 minutes. Meanwhile finely chop the onions and green chilies.
Later pinch a medium-sized ball from the dough. Roll it between your palms to a smooth dough ball. Place it on a flour-dusted board or work surface and roll to a 3 to 4 inches round circle.
2: Place the mixture of finely chopped onions & green chilies. If the onions are not finely chopped then they will come out of paratha while rolling or roasting. So this is a crucial step to finely chop the onions.
3: Sprinkle with 1 to 2 pinches each of red chili powder, garam masala powder and salt. You can sprinkle some dry whole wheat flour on top of the onions. This absorbs the moisture from the stuffing and helps to roll the parathas easily. I generally don’t do this method as by now I pretty good at making parathas. But for beginners, you can try this tip.
4: Bring the edges of the dough together and join them in the center.
5: Press and flattened the joined edges & sprinkle some flour so that you can roll it easily in the next step.
6: Roll gently into a paratha about 7-8 inches diameter. Tearing may happen in a few places, but that’s alright. As the onions release moisture due to the presence of salt. Care has to be taken that a lot of dough does not tear off.
7: Heat a tawa or griddle or skillet before you start rolling the paratha. Keep the flame to medium-high or high.
Once the tawa becomes hot then place the rolled onion paratha on it. Roast with some oil or ghee.
When the base has become ¼ cooked then flip with a spatula and cook the second side. Spread some oil on the cooked side.
8: Once the second side is half cooked then flip again. Spread some oil or ghee on this side. Flip for a couple of times till evenly cooked. You will see brown spots will begin to appear and the outer layer of the onion paratha will become crisp at some places and golden.
Do remember to press the edges with a spatula so that they are also cooked properly. Sometimes the parathas can remain undercooked.
9: Remove and Serve onion paratha hot or stack the parathas in a roti basket and then serve them with your favorite sabzi or mango pickle or raita or plain yogurt or white butter or just have plain with chai.
They can also be packed for a tiffin box or had as breakfast or lunch.
More Paratha recipes
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- 2 cups whole wheat flour
- ¼ teaspoon salt (optional)
- 1 teaspoon oil or ghee
- water as required
for onion paratha stuffing
- 1 large onion - finely chopped
- 1 green chili - finely chopped or minced (optional)
- garam masala powder as required
- red chili powder as required or cayenne pepper or paprika
- salt as required
- oil or ghee (clarified butter) for frying the parathas
- Mix the flour with the salt. Add the ghee and some water.
- Begin to knead the dough. Add some more water and knead to a smooth and soft dough.
- Punch the dough while kneading.
- Cover and keep aside the dough for 15-20 minutes.
making onion paratha filling
- As the dough is resting we prepare the filling.
- Finely chop the onions & green chilies. If the onions and green chillies are not finely chopped then they will come out of paratha while rolling or roasting. So do remember to finely chop them.
- Mix them together and keep aside.
making onion paratha
- Make medium sized balls from the dough.
- Take a ball and roll into 3-4 inch diameter disc on a dusted board.
- Add the finely chopped onions-chilies mixture in the center.
- Sprinkle one or two pinch of garam masala powder, red chili powder and salt.
- Bring together all the edges of the dough.
- Join them in the center and press downwards.
- Sprinkle some more flour and roll into a paratha of about 6-8 inches in diameter.
- Heat a tawa or griddle or skillet before you start rolling the paratha. Keep the flame to medium-high or high. Once the tawa becomes hot then place the rolled onion paratha on it.
- Fry the paratha on a hot tava drizzling about 1 or 2 tsp of ghee or oil on both sides till the paratha is evenly cooked and browned. Make sure that the paratha edges are also cooked well. You can press the edges with a spatula for even cooking.
- Serve onion paratha hot with some yogurt (diary or vegan) or a side vegetable dish.
- These parathas taste so good that they can be had plain too with indian chai. They can also be packed for a tiffin box.
- The onions have to be finely chopped. If not, then you won't be able to roll the parathas.
- As a variation some chopped coriander (cilantro leaves) can also be added to the stuffing.
- Another variation which changes the flavor completely is adding ajwain or carom seeds. Sometimes I add these to the parathas. Just sprinkle a pinch or two on top of the onions whilst sprinkling the garam masala etc.
- If making onion paratha for kids, then skip the green chilies and the spice powders.
- For a tangy taste, sprinkle some amchur powder (dry mango powder) or chaat masala on the onions.
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