Onion Paratha is a delicious flatbread made from whole wheat and filled with onions, green chilies, and spices. This is a type of crispy paratha that is also called “pyaz paratha.” Many Punjabi homes make it for breakfast. Here is the recipe my family has always used to make these tasty onion-stuffed flatbreads.
How This Recipe Turns Out
A paratha with onions mixed into the dough doesn’t have as much flavor as a paratha with onions inside. And this stuffed method is what makes this recipe stand out.
The stuffing is a mix of raw onions and spices. Don’t worry, because when you roast the paratha, the raw onions will cook and soften. So you enjoy the crispy layer of paratha filled with softened onions and a little bit of heat from the green chillies.
The onions are the star of the dish because they give these parathas a lot of flavors and bite. The recipe for onion paratha is easy to follow. Onions are easy to find in any kitchen, but they are especially easy to find in an Indian kitchen.
When you get married into a Punjabi family, you always eat a variety of parathas for breakfast. On the blog, I have almost all of the different kinds of paratha recipes.
I make stuffed parathas not only for breakfast but also for a quick lunch or dinner because they can be eaten at any time of day. Don’t you think so? They make a complete meal when served with a side of vegetables or raita.
You could use either red, white, or yellow onions to make these tasty parathas. There are also shallots and pearl onions to think about.
If you like onions, you have to try these parathas. They are easy to make and make a good snack or lunch for a tiffin box. If you have whole wheat dough left over from making something else, you can make these parathas faster.
Onion Paratha: How to Make It
Before you start the recipe, you need to make whole wheat dough that hasn’t risen. If you already have the whole wheat dough ready to go, move on to step 2.
- In a mixing bowl, put 2 cups of whole wheat flour, 1 to 2 teaspoons of oil, and as much salt as you need. You can leave out the oil if you’d rather.
- Slowly add between 1/3 and 1/2 cups of water.
- Mix the ingredients, and then start to knead the dough, adding water as needed.
- Knead the dough until it is smooth and soft. How much water you need will depend on how good the flour is.
Let the dough rest for 20 to 30 minutes in a container with a lid. In the meantime, chop 1 large onion and 1 to 2 green chilies into small pieces.
- Pinch off a ball of dough that is about the size of a golf ball. Roll it into a smooth ball with your hands. Put it on a floured board or work surface and roll it out into a circle that is 3 to 4 inches in diameter.
Add onions, herbs, and spices.
- Put the finely chopped onions and green chilies in the pan. If the onions are not chopped very finely, they will pop out of the paratha as it is rolled or roasted. So finely chopping the onions and green chilies is a very important step.
- Sprinkle with 1 to 2 pinches of red chilli powder, garam masala powder, and salt. On top of the onions, you can sprinkle some dry whole wheat flour. This soaks up any moisture from the filling and makes it easier to roll up the parathas.
Since I’m pretty good at making parathas, I usually don’t sprinkle flour on the filling. Try this, though, if you are a beginner.
- Bring the dough’s edges together and press them together in the middle.
- Press the edges together to make them flat and sprinkle some flour on them so that the next step, rolling the dough, will be easy.
Onion Roll Paratha
- Gently roll out into a 7- to 8-inch-wide paratha. There may be a few places where it tears, but that’s fine. As the onions give off moisture because of the salt. Be careful that a lot of dough doesn’t come off.
- Before you start rolling the paratha, heat a Tawa, griddle, or skillet. Keep the flame on high or medium-high.
When the pan is hot, put the onion paratha that has been rolled in it. When the bottom is 1/4 done, flip it over with a spatula and cook the other side.
On this side, you will see a few pale golden spots or blisters. Spread oil or ghee on the side that has been cooked (about 1 to 2 teaspoons or more as you like)
Note: Sunflower oil, peanut oil, any neutral oil, or ghee can be used to roast (clarified butter). Though ghee gives the paratha a better taste.
- Flip again when the second side is half done. Spread about 1 to 2 teaspoons of oil or ghee (or as much as you need) on this side. Flip a few times until the food is cooked all the way through.
You’ll start to see brown spots or blisters, and the onion paratha’s outer layer will get crisp and golden in some places.
Don’t forget to press the edges with a spatula so they cook well, too. Sometimes the parathas don’t cook enough.
- Take out the onion paratha and serve it hot, or stack the parathas in a roti basket and serve them that way.