Onion Paratha Recipe | Pyaz ka Paratha | How to make Onion Paratha with step by step pictures. Paratha comes handy when you need to make a filling and simple breakfast. I call it simple because we don’t need to prepare any gravy to go with it a simple yogurt/Curd or Pickle can go well with this. Moreover we can sneak in any veggies to our family in the name of Paratha. Now lets see how to prepare Onion Paratha .
2. Slowly add water little by little and knead it to a fine dough. Cover it with a damp cloth and leave for 30 mins undisturbed.
3. Meanwhile prepare the filling. In another bowl take finely chopped onions. Green Chilli and Coriander leaves. Chop everything finely.
4. Next add in the Garam Masala and Salt. Mix well for even mixing. Now pinch a small ball sized dough and flatten.
5. Add a spoon full of filling to the centre of the paratha. Seal it completely and dust it with more flour. Flatten the paratha once again with a rolling pin without the filling coming out. Repeat this for all the rest of the dough as well.
6. Heat a tawa. Once its hots toast the paratha on both the sides till golden by drizzling ghee. Serve hot.
📖 Recipe
Onion Paratha | Pyaz ka Paratha
Standard 1 cup measures 240 ml
Ingredients
- Atta / Whole Wheat Flour – 1 cup
- Salt a generous pinch
- Water as needed to knead the dough – Close to ¾ cup
- Oil/ Ghee to cook the paratha
For the filling:
- Onion – 1
- Green Chili – 1
- Coriander Leaves – 2 tbsp
- Garam Masala – ½ tsp
- Salt a pinch
Instructions
- In a mixing bowl add in the Whole wheat flour and Salt mix well. Now sprinkle n little water and Mix well.
- Slowly add water little by little and knead it to a fine dough. Cover it with a damp cloth and leave for 30 mins undisturbed.
- Meanwhile prepare the filling. In another bowl take finely chopped onions. Green Chilli and Coriander leaves. Chop everything finely.
- Next add in the Garam Masala and Salt. Mix well for even mixing. Now pinch a small ball sized dough and flatten.
- Add a spoon full of filling to the centre of the paratha. Seal it completely and dust it with more flour. Flatten the paratha once again with a rolling pin without the filling coming out. Repeat this for all the rest of the dough as well.
- Heat a tawa. Once its hots toast the paratha on both the sides till golden by drizzling ghee. Serve hot.
Notes
· Serve with curd and pickle.
· Can be packed for breakfast or lunch. It is very filling.
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