Onion Paratha Recipe
Crispy, spiced onion paratha made with a layered shaping. Wholewheat flatbread filled with red onions, fresh coriander, green chillies, warming spices, and besan, cooked in ghee until deeply golden. A classic Indian comfort flatbread ready in 45 minutes, best served hot with curd and achaar.
Servings: 3 Parathas
Calories: 380kcal
Ingredients
For the dough
- 1½ cups whole wheat flour
- ½ cup all-purpose flour (maida)
- 1 teaspoon salt
- ¾ cup water approx
For the filling
- 2 medium-sized red onions thinly sliced
- ¼ cup chopped coriander leaves
- 4 to 6 green chillies finely chopped
- 1 teaspoon grated ginger
- 2 teaspoon grated garlic
- 1 teaspoon red chilli powder or flakes
- 1 teaspoon roasted coriander powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon dry mango powder
- ½ teaspoon fennel seeds powder
- 1 teaspoon kasuri methi
- ½ teaspoon carom seeds (ajwain)
- 2 tablespoon besan gram flour
- ½ teaspoon salt
- ½ teaspoon chaat masala (optional)
- nigella seeds (kalonji) for sprinkling
- ghee for cooking
- butter for serving
Instructions
- Combine the flours and salt in a bowl. Add water gradually and bring it together into a soft dough. Knead briefly until smooth. Cover and rest for 10–15 minutes.1½ cups whole wheat flour, ½ cup all-purpose flour, 1 teaspoon salt, ¾ cup water
- Divide the dough into 6 equal portions, each about 80 grams. Shape into balls, cover, and let them rest while you prepare the filling.
- In a large bowl, combine all the filling ingredients except the salt. Use your hands to gently separate the onion slices and coat them evenly with the spices and besan. Add the salt last and mix again. This prevents the onions from releasing too much moisture too soon.2 medium-sized red onions, ¼ cup chopped coriander leaves, 4 to 6 green chillies, 1 teaspoon grated ginger, 2 teaspoon grated garlic, 1 teaspoon red chilli powder, 1 teaspoon roasted coriander powder, 1 teaspoon roasted cumin powder, 1 teaspoon dry mango powder, ½ teaspoon fennel seeds powder, 1 teaspoon kasuri methi, ½ teaspoon carom seeds, 2 tablespoon besan gram flour, ½ teaspoon salt
- Lightly flour the surface and roll one dough ball into a thin circle. Roll a second ball to the same size.
- Spread a generous amount of onion filling over one rolled disc, leaving a small border around the edges. Place the second disc over it and press gently to seal.
- Using a knife or pizza cutter, cut 3–4 long parallel strips. Starting from one end, roll the first strip into a spiral, then continue rolling along with the remaining strips to form a layered coil.
- Dust lightly with flour. Sprinkle nigella seeds and coriander leaves on top, then gently press using the heel of your hand to spread into a thick paratha. Don't worry if filling escapes at the edges as it caramelises beautifully in the ghee.nigella seeds
- Heat a tawa over medium heat. Place the paratha on the tawa and cook for 2–3 minutes until the base is golden. Flip, apply ghee, flip again and apply ghee on the other side. Cook until both sides are golden and crispy. Assemble the next paratha while this one cooks.ghee
- Slide straight onto a plate, sprinkle with chaat masala if using, and finish with a pat of cold butter. Serve hot with cold curd and your favourite achaar.½ teaspoon chaat masala, butter
If you have leftover dal from the night before, use it to knead your dough instead of water.
A rolling pin tends to make things messier at this stage, and you'd have to wipe it down before the next one anyway... your hands do a cleaner job here.
Video
Notes
Nutrition is calculated per paratha including approximately 1 teaspoon ghee for cooking. Butter for serving and chaat masala are not included. Values are estimates.
Refer to the post for details and step-bys-step visuals.
Nutrition
Calories: 380kcal | Carbohydrates: 56g | Protein: 11g | Fat: 12g
