Onion Paratha/How to make Onion Paratha27 May, 2017
- Servings : 3
- Prep Time : 10 min
- Cook Time : 10 min
Onion paratha is the best and quickly made paratha. Best thing, onion is easily available in every kitchen. On weekends, I usually make different types of stuffed paratha, especially on Sunday brunch. Onion paratha is one of them and my family loves it.
Making Onion paratha: Preparing onion paratha could be a tricky task as water content in the onion is high and there are chances to oozing out water while rolling the paratha. To avoid this, don’t leave the onion after adding the salt or add salt in the onion when you are ready to roll.
Stuffing: Stuffing can be prepared in two types: 1. Using Grated onion. 2. Using Finely Chopped Onion. If you are going to follow “first method” I would recommend squeezing out the extra water after grate and will be easy to roll. For the 2nd method, we should chop the onion finely and add spices in the end just before rolling.
Many people like to add the spices while rolling.
Rolling Paratha: Since onion leaves the water after adding spices you can prepare in an alternate way - Double layer paratha. You can find out the whole process for Double Layer Paratha in Cabbage Paratha Recipe.
I always chop the fine onion and add spices just before making the paratha. So that onion will not leave the water while rolling the paratha.
Onion 1 large finely chopped Green chilies 1 finely chopped Coriander powder 1 ½ tsp. Red chilly powder ¼ tsp. Dry mango powder/Amchur ½ tsp. Garam masala ¼ tsp. Salt to taste Cilantro few spring finely chopped
Add the chapati flour, oil and ¼ tsp. of salt in the bowl. Rub with your palm.
Then add ¼ cup water at a time and knead the dough by rubbing your palm, add more water and knead more until you get smooth consistency dough. I have ended with 1-cup water. Cover the dough with kitchen towel and let it rest for 15-20 mins.
Finely chop the onion, green chilies and cilantro. Now add chopped onion in the mixing bowl and add all spices: coriander powder, amchur, red chilly powder, garam masala, and salt. Mix it well and then add cilantro and green chilies. Mix it well.
Take 1 flattened dough, dust it with a little wheat flour and roll it out into a small thick circle, thick at the center and thin from the edges.
Put 1 portion of stuffing in the center and bring together all the edges.
Sealed them then lightly flatten it.
Again dip into the flour and roll the stuffed paratha about to the same size as a chapatti.
Now place the stuffed rolled paratha on a hot griddle.
Fry with some oil/ghee on both side. Cook until brown spots appear
Onion paratha is ready to serve with butter/yogurt.
1. Onion should be finely chopped otherwise rolling would be difficult.
2. If you are using grated onion; squeeze out the excess water.
3. Amachur gives tangy flavor so you can skip it depending on your taste
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