Are you tired of eating plain paratha? Then try onion paratha. This is not the usual onion stuffed paratha recipe but a lot easier and different recipe that makes equally tasty and delicious parathas. In this recipe, chopped onion, green chilli, coriander leaves and other spices are sautéed in oil and mixed in the dough itself and then paratha is shallow fried as with its other various varieties.
1 cup (for dough) + 1/2 cup (for dusting) Wheat Flour
3/4 cup finely chopped Onion
1/4 teaspoon Cumin Seeds
2 Green Chillies, finely chopped
1/2 teaspoon Garam Masala
1 teaspoon Coriander Powder
4 tablespoons finely chopped Coriander Leaves
4 teaspoons + shallow frying Oil
Heat 1 teaspoon oil in a small pan for sautéing. When it is hot enough, add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown.
Add finely chopped green chilli, chopped coriander leaves, garam masala and coriander powder; mix well and turn off flame. Let sautéed onion mixture cool for 3-4 minutes.
Mix 1 cup wheat flour, 2-teaspoons oil, cooked onion mixture and salt in a medium bowl. Add water in small incremental quantities and knead a smooth dough (like chapati or roti dough).
Grease the surface of dough with 1 teaspoon oil and cover it with clean muslin cloth. Let it rest at room temperature for 15 minutes. Divide dough into 6 equal parts and give each part a round shape of ball.
Take one dough ball, press it between your palms and convert it into a dough pattie. Coat dry wheat flour on all sides.
Put dough pattie on rolling board/roti making board (chakla) and roll it out using rolling pin into a raw paratha of approx. 6-7 inch diameter (like roti).
Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low. Spread 1/2 teaspoon oil around circular edge of it and cook for approx 30-40 seconds.
Flip it again and spread 1/2 teaspoon oil. Press it with spatula so that bottom surface touches hot tawa and cook for 30-40 seconds over medium flame. Repeat flip, press, cook process until golden brown spots appear on both sides.
Follow the same process for remaining dough balls. Serve them with potato curry or cucumber raita.
Tips and Variations:
– If you are making onion paratha for kids, then excite them by making it in a triangular shape by following triangle paratha recipe.
– Add 2 tablespoons chopped spring onion (in step-1) for exciting new taste.
Taste: Sot and mild spicy with nice onion flavor.
Serving Ideas: Serve it with paneer bhurji (or any other Indian curry of your choice), plain lassi and papad as complete lunch or dinner. Its easy to make process, delicious taste and healthy qualities makes it an ideal dish to be served with curd or tea in the breakfast.