onion paratha or pyaaz ka paratha recipe with step by step photos – the translation of onion paratha in english would be – whole wheat flat bread stuffed with spiced onions 🙂
i often make different type of parathas at home but many of these paratha recipes are not posted on 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 with 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 onion parathas are a must to have. easy to prepare and they also make a good tiffin box snack or lunch. if you have leftover whole wheat dough, then you can make these parathas quickly.
for frying the parathas you can fry with sunflower oil, peanut oil, sesame oil or ghee. i fry the parathas i make for myself with sunflower or sesame oil and for the hubby with organic ghee.
onion paratha or pyaaz ka paratha recipe below:
- 2 cups whole wheat flour (atta)
- ¼ teaspoon salt (optional)
- 1 teaspoon oil or ghee
- water as required
- 1 large onion (pyaaz) - finely chopped
- 1 green chili (hari mirch) - finely chopped or minced (optional)
- garam masala powder as required
- red chili powder as required
- salt as required
- oil or ghee 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.
- as the dough is resting we prepare the filling.
- chop the onions & green chilies.
- mix them together and keep aside.
- make medium sized balls from the dough.
- take a ball and roll into 3-4 inch diameter disc on a dusted board.
- add the 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.
- fry the onion paratha on a hot tava or frying pan drizzling about 1 or 2 tsp of ghee or oil on both sides till the paratha is evenly cooked and browned.
- serve onion paratha hot with some yogurt (diary or vegan) or a side vegetable dish.
- these onion parathas are so good, they can be had plain too with indian chai.
few tips for making onion paratha recipe:
1. the onions have to be finely chopped. if not, then you won't be able to roll the parathas.
2. as a variation some chopped coriander (cilantro leaves) can also be added to the stuffing.
3. 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.
4. if making onion parathas for kids, then skip the green chilies and the spice powders.
5. for a tangy taste, sprinkle some amchur powder or chaat masala on the onions.
stepwise pyaaz ka paratha or onion paratha recipe:
1: take a medium sized ball from the dough and roll it into a 3-4 inches round on a dusted board or work surface.
2: place the mixture of chopped onions & green chilies.
3: sprinkle with some red chili powder, garam masala, 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 in making parathas. but for beginners you can try this tip.
4: bring the edges together and join them in the center.
5: press the joined edges downwards & 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 thats 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: place the onion paratha on a hot griddle and fry with some oil or ghee… the way we fry parathas.
8: brown spots will begin to appear and the outer layer of the onion paratha will become crisp at some places and golden.
9: remove and serve onion paratha hot or stack the parathas in a roti basket and then serve onion parathas with your favorite sabzi or mango pickle or raita or plain yogurt or white butter or just have plain with chai.
This post was last modified on April 7, 2017, 3:43 pm