PYAZ KA STUFFED PARATHA/ONION PARATHA
प्याज़ के परांठे
Stuffed paratha is one of the most loved breakfasts across the Northern regions of India. In Punjab, Harayana, Delhi, and Himachal, these stuffed parathas are an integral part of the breakfast of common households and are the top listed in the bread menus of dhaba and the restaurant. Not only this, across the Indian subcontinent, these stuffed flatbreads are fondly cooked and eaten as their cuisine is quite similar to ours.
These parathas are stuffed with any veggies as far as you think of the options. Although winter is the perfect season because of the availability of numerous veggies to be stuffed in comparison to the summer season. Potatoes and onions are available the whole year, so these are my first choice to make the parathas with these two versatile ingredients. Onion parantha is cooked crunchy due to the raw and juicy onions that are stuffed into them. A few regular spices both whole and powdered make an onion paratha exceptionally tasty. When plain curd and homemade butter is here, no need to think about any other side dish to accompany these mildly spiced yummy pyaz ke parathe
Prep time – 5 minutes
Cook time – 10-15 minutes
Course – Breakfast/Brunch/Lunch
Cuisine – Indian (Punjab, Haryana, Delhi, HP)
Makes – 2 -3
Author – Bharti Dhawan
INGREDIENTS REQUIRED FOR ONION PARATHAS
• Whole wheat dough – As required for large two parathas
• Dry flour for dusting and rolling
• Finely chopped onions – 1 large
• Chopped coriander – 1 tbsp
• Chopped green chilies – 1 no
• Whole cumin/Jeera – 1 tsp
• Fennel seeds/saunf – 1/2 tsp
• Salt – To taste
• Red chilly powder – 1 tsp
• Ghee/Oil – 3-4 tsp
STEP BY STEP
1- Firstly, take a mixing bowl and add all the ingredients to it except dough, flour and the ghee/oil. Combine them nicely
2- Now, take a large portion of dough. Dust with dry flour and make a ball. Spread a little with a rolling pin. (Large portion of dough holds more stuffing)
3- Sprinkle some dry flour and add half of the onion mix. Sprinkle a little more dry flour and cover the dough to make a ball (sprinkled flour prevents the stuffing from coming out)
4- Roll the ball into dry flour and spread this with a rolling pin into a disk (roll the disk with softer effort)
5- Roll the disk to this thickness to prevent the stuffing to come out
6- Whilst, heat a tawa or pan and drop the disk on it. When one side shows light golden spots, flip to the other side.
7- Apply some oil/ghee on top and flip again. The cooked side with ghee gets beautiful golden spots all around(keep the flame at medium)
8- Tasty pyaz ka paratha is ready. Make all like this and serve hot with plain curd and butter on top
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