Name: Onion Parathas/Pyaaz ka paratha... recipe by Zeenath Fathima at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Ingredients: FOR THE PARATHA DOUGH ; Wheat flour 2 1/2 cups; Salt 1 tsp; Oil 1 tbsp; Water 1 cup; FOR THE ONION STUFFING ; Onion finely chopped 2 cups; Ginger garlic paste 1 tsp; Oil 1 tbsp; Salt 1 tsp; Cumin powder 1 tsp; Carom seeds 1 tsp; Coriander leaves finely chopped 1/4th cup; Red chilli powder 1 tsp; Green chillies finely chopped 2; Dry mango powder 1 tsp; Chaat masala 1 tsp

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.

Ingredients Serving: 5

FOR THE PARATHA DOUGH ; Wheat flour 2 1/2 cups
Salt 1 tsp
Oil 1 tbsp
Water 1 cup
FOR THE ONION STUFFING ; Onion finely chopped 2 cups
Ginger garlic paste 1 tsp
Oil 1 tbsp
Salt 1 tsp
Cumin powder 1 tsp
Carom seeds 1 tsp
Coriander leaves finely chopped 1/4th cup
Red chilli powder 1 tsp
Green chillies finely chopped 2
Dry mango powder 1 tsp
Chaat masala 1 tsp

Instructions

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

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