Pyaz ka Paratha (onion stuffed flatbread) are delicious whole wheat flatbreads that are stuffed with finely diced raw onions and a few spices that can be served with any kind of dal or curries or just plain yoghurt and pickle. Onion parathas are easy to prepare and make an excellent lunch box choice for kids and grown-ups!
I used to make stuffed paratha with just one dough ball, but then when F pointed out that there is not enough stuffing, I resorted to the two dough balls method. That way I could load it with a lot of stuffing and still be able to roll it thin. But that method is not only time-consuming but also very indulgent! So today I am sharing the old-fashioned single dough ball stuffed and rolled paratha with a humble ingredient - Onion.
I had my first Onion paratha at my workplace food court. That counter was always packed and had a never-ending queue for their delicious parathas. I used to have one every single working day for lunch for months until we moved to a different facility. Just tried to recreate that pleasure and memories with some good friends that I earned working there.
So here is my version with of course some dash of Dill Leaves! You may replace it with coriander or parsley leaves, dried or fresh!
Yields: 8 to 9 Parathas
For the dough
2 cups of wheat flour
salt to taste
Approx 1 cup of water or as required
For the stuffing
2 medium red onions, finely diced
2 to 3 green chillies or as per your taste, slit and chopped finely
a fistful of dill leaves, chopped finely (you can use coriander or even mint leaves)
Chaat masala powder as required, a pinch or two for each paratha (you can use any spice mix you like)
Red chilli powder as required, a pinch or two for each paratha
Melted ghee for roasting the parathas, 1 to 2 teaspoons for each paratha
Prepare the dough
- In a bowl, mix in the flour and salt
- Add water and mix the flour just enough to bring together into a dough
- Cover and let it rest until needed or at least 30 minutes
Prepare the stuffing
- In a bowl, mix the chopped onions, green chillies, and dill leaves. The spice powders will be sprinkled for each paratha while rolling. This is to avoid the onions from releasing moisture.
Prepare the Onion Stuffed Flatbread
- Knead the rested dough for a few seconds and divide into equal balls
- Take one ball and on a flour-dusted board roll it until half the size, about a 3-inch diameter disc (size of a poori)
- Place a tablespoon and a little more of the chopped onions mix in the centre
- Sprinkle one or two pinches of chaat masala powder and red chilli powder
- Close the dough by carefully bringing together the edges of the dough in a pleated fashion and joining them in the centre and twisting it and tugging the end to the centre without giving too much pressure.
- Prepare all the balls in this manner, taking care to cover the prepared ones to prevent them from drying
- Heat the Tawa on medium to high flame and start rolling the parathas to 5 to 6 inches in diameter. TIP: Before you start to roll the paratha, use a fork to punch out the locked air. You will find air bubbles if you lightly press the stuffed dough ball. Doing this will help you to roll the onion paratha neatly.
- Place the rolled onion paratha on the hot tawa and drizzle about 1 or 2 teaspoons of ghee on both sides and flip and cook till the paratha is evenly cooked on all sides.
- Serve hot onion paratha with any yoghurt dips, raithas and pickles
I clicked these images using my Microsoft Windows Phone which was taken late evening just before 6 pm with little natural light available. I am sure iPhone would have given a better result, but waiting for him for his phone means I will have to hurry up with clicking!
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