Onion Paratha Recipe: Onion paratha is a flavorful Indian flatbread, perfect for daily lunch or breakfast. It’s often enjoyed on its own or paired with various Indian curries or sabzis.
Although I make parathas regularly, it’s been a while since I shared a paratha recipe, and onion paratha has been on my list for some time. While I usually mix sautéed onions into the wheat dough for convenience, this time I’ve chosen the stuffing method for two reasons: to ensure even distribution of the onion masala and to make rolling the parathas easier. I believe that stuffed parathas offer the best taste experience, as without stuffing, it’s essentially just spiced chapatis or rotis.
While making onion parathas isn’t complicated, here are some tips to ensure they turn out perfect. Firstly, finely chop the onions to make rolling the parathas easier. Also, don’t let the stuffing sit for too long, as onions release moisture, making rolling difficult. Lastly, onion parathas taste best when the stuffing is slightly spicy. If serving them spicy, they pair well with yogurt, which helps balance the heat.
Ingredients: Onion Paratha Recipe
For Dough:
- 2 cups wheat flour (atta)
- 1/4 tsp salt
- 1 tsp oil
- 1 cup water, or as required
For Stuffing:
- 1 tsp oil
- 1 cup finely chopped onions
- 1/2 tsp ginger-garlic paste
- 1/2 tsp Kashmiri red chili powder
- 2 tbsp finely chopped coriander leaves
- 1/2 tsp turmeric (haldi)
- 1/4 tsp cumin powder (jeera powder)
- Salt to taste
- 1/2 tsp dry mango powder (aamchur)
- 1/4 tsp garam masala
- 1/4 tsp caraway seeds (ajwain)
Instructions: Onion Paratha Recipe
- Prepare the wheat dough and let it rest for 20 minutes.
- Meanwhile, heat a pan with a teaspoon of oil for the stuffing.
- Add one cup of finely chopped onions and sauté for a minute.
- Add 1/2 teaspoon of ginger-garlic paste and continue to sauté until the onions turn translucent.
- Turn off the flame and add spices, 1/2 teaspoon salt, and 2 tablespoons of finely chopped coriander leaves. Combine all the ingredients well, and the onion paratha stuffing is ready.
- After the dough has rested, knead it slightly.
- Pinch a ball-sized portion of dough and roll it into a circle about 5 to 5.5 inches in diameter.
- Place two tablespoons of prepared onion stuffing in the center.
- Fold the edges towards the center, pleating as you go.
- Sprinkle some flour and roll it out to the size of a chapati.
- On a hot tawa, cook the rolled paratha on both sides until golden brown, brushing with oil or ghee and pressing slightly.
- Finally, serve the hot onion parathas with sauce, raita, or pickle.
Conclusion:
Onion Paratha Recipe is a versatile and delicious Indian flatbread that can be enjoyed for breakfast, lunch, or dinner. By following the simple steps outlined in this recipe and considering the helpful tips provided, you can easily recreate this flavorful dish at home. Whether served on its own or paired with your favorite curries or chutneys, onion paratha is sure to be a hit with your family and friends. So, roll up your sleeves, gather your ingredients, and get ready to delight your taste buds with this delightful treat!
FAQs about Onion Paratha Recipe
Can I use store-bought onion paste instead of finely chopped onions for the stuffing?
While you can use store-bought onion paste, finely chopped onions provide better texture and flavor to the paratha stuffing. However, if you prefer the convenience of onion paste, you can give it a try and adjust the consistency as needed.
Can I make the dough in advance and refrigerate it for later use?
Yes, you can prepare the dough in advance and refrigerate it for up to a day. Just make sure to cover it tightly with plastic wrap or place it in an airtight container to prevent it from drying out. When ready to use, allow the dough to come to room temperature before rolling out the parathas.
Is it necessary to add dry mango powder (aamchur) to the stuffing?
Dry mango powder adds a tangy flavor to the stuffing, enhancing its taste. However, if you don’t have it on hand, you can skip it or substitute it with a splash of lemon juice for a similar tangy effect.
Can I make onion parathas without using oil or ghee?
While brushing the parathas with oil or ghee adds flavor and helps in achieving a golden brown crust, you can omit this step if you prefer a healthier version. However, keep in mind that the parathas may turn out drier without the added fat.
Can I freeze the leftover onion parathas for later use?
Yes, you can freeze the cooked onion parathas for later consumption. Allow them to cool completely, then stack them with parchment paper in between each paratha to prevent sticking. Place them in a freezer-safe bag or container and store them in the freezer for up to a month. When ready to eat, reheat them on a tawa or skillet until heated through.
