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Onion Parathas/Pyaaz ka paratha...

Jan-09-2018
Zeenath Amaanullah
15 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Onion Parathas/Pyaaz ka paratha... RECIPE

A yummy variation with spiced onion stuffing makes these Indian flat bread so very distinct. These parathas occupy a permanent place on the dining tables for breakfast or brunch in many a homes. The crunch of the onions and the spices plus the aroma of ghee makes it a lipsmacking idea of breakfast, the true Punjabi style. The only thing to be kept in mind is that the onions should be very finely chopped. I have used the method of sauteeing the onion stuffing a bit but you can use a raw stuffing if desired. Just mix all and proceed as usual in making them.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Shallow fry
  • Pan fry
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 5

  1. FOR THE PARATHA DOUGH ; Wheat flour 2 1/2 cups
  2. Salt 1 tsp
  3. Oil 1 tbsp
  4. Water 1 cup
  5. FOR THE ONION STUFFING ; Onion finely chopped 2 cups
  6. Ginger garlic paste 1 tsp
  7. Oil 1 tbsp
  8. Salt 1 tsp
  9. Cumin powder 1 tsp
  10. Carom seeds 1 tsp
  11. Coriander leaves finely chopped 1/4th cup
  12. Red chilli powder 1 tsp
  13. Green chillies finely chopped 2
  14. Dry mango powder 1 tsp
  15. Chaat masala 1 tsp

Instructions

  1. Knead a smooth dough for the parathas and keep aside for 15 minutes.
  2. Cover with a damp cloth.
  3. For the onion stuffing, heat oil in a pan.
  4. Add ginger garlic paste to it.
  5. Now add chopped onions and the rest of the spices.
  6. Saute until the onions are translucent for 2 minutes.
  7. Garnish with coriander and mix well.
  8. Let it cool down a bit.
  9. Meanwhile divide the dough into equal sized balls.
  10. Roll each into a disc of 5 to 5.5 cm in diametre.
  11. Place 2 tablespoons full of the onion stuffing in the centre.
  12. Start pleating and gather all of them to bring it into the centre and press it firmly to close.
  13. Roll into a paratha.
  14. Roast well on a tawa on both the sides using ghee or oil.
  15. Serve it with raita, pickle and white butter.

Reviews (2)  

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Maithili Iyer
Jan-16-2018
Maithili Iyer   Jan-16-2018

Woww...Yummyyy...

Yasmeen Ahmed
Jan-09-2018
Yasmeen Ahmed   Jan-09-2018

Ma Shaa ALLAH , lovely :heart::heart::heart_eyes::heart_eyes:

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