Onion Paratha Recipe – Crispy, Flavorful & Easy Breakfast
Onion paratha recipe is a delicious stuffed flatbread of wheat flour dough and spicy onion filling. The crispy and flavorful pyaz paratha is eaten for breakfast and lunch. Pairing with curd, raita, and a cup of tea makes it a more filling and comforting meal. This homemade paratha is soft inside and crisp outside, tastes so good on its own with the flavour of crunchy onions.
Table Of Contents
About Onion Paratha
Onion paratha is one of the most popular stuffed flatbreads of North India, mostly in Punjabi families. But it’s not limited to that; whole States enjoy this flavorful pyaz ka paratha to start their mornings. This paratha uses simple pantry ingredients and is super easy to make, so even beginners can cook easily.
These onion parathas are made in two ways: one is a stuffed paratha, where the onion mixture is packed inside a whole wheat flour dough ball, then rolled into a round roti before roasting. The other one is mixed onion paratha, where the onion mixture is mixed with whole wheat flour and made into a soft dough. The second way is a great option if you’re in a hurry to save time and avoid extra hassle.
Onion is the hero ingredient in this onion paratha recipe, also one of my baby brother’s favourite vegetables. This paratha is also prepared on his demand every time in my home, and this onion pakoda recipe too. No matter what the food is, he needs an onion with that; he loves onions very much.
This onion paratha starts with making wheat flour dough, adding salt to make it soft and pliable. Now the main ingredients filled inside the dough are the onion stuffing, which is mainly prepared with chopped red onions, green chillies, coriander powder, and graram masala. All ingredients are mixed and packed inside a wheat dough ball, then rolled into a round paratha and finished by roasting it with ghee or oil until golden brown.
Amchur (dried mango powder) or cumin powder can also be added for some tang and flavour. The filling itself is good, but this can be a stir-fry with some oil to combine the mixture with some gram flour (besan). I don’t like this step; I make stuffing and fill parathas, which is simple yet the easiest way.
Growing up in an Indian family and having breakfast of parathas with curd or lassi is comfort food. Whether it’s aloo paratha, gobi paratha, mooli paratha, carrot paratha, or this onion paratha. All stuffed parathas are filling and authentic in taste. You may also add them to your breakfast menu.
Ingredients
- Wheat flour- I have used 1 cup of whole wheat flour to make a dough.
- Water- As needed to knead the dough
- Onion- Using 2 medium-sized red onions, white or yellow onions can also be used. Red onions are known for thier sharp and sweet flavour, so use them for the best flavour.
- Green chillies- Used for some heat and spiciness.
- Spices- Only coriander powder and garam masala are used in my recipe. Amchur powder, cumin powder, and chaat masala are all good for an extra flavour boost.
- Carrom seeds- also known as ajwain- aid in digestion and enhance the flavour of food. So I use them for better digestion of parathas.
- Salt- Regular white salt and rock salt are good to use.
- Ghee- Use pure ghee to cook the parathas. Instead, you can use oil, which gives a better texture.
How to make onion paratha recipe
Prepare Dough
1. Add 1 cup of wheat flour and 1/2 tsp of salt to a mixing bowl or platter. You can add some oil here, also called moan, and mix well with the flour. This helps to improve the texture of the dough. I skip adding oil because I prefer simple wheat-flour dough.
2. Now add water gradually and knead it into a soft and smooth dough.
Rest the Dough
3. When the dough is completely kneaded, let it rest for 20 minutes by covering it with a soft cloth.
Prepare Onion Stuffing
4. Till the dough rests, take 2 medium-sized onions and peel thier skin. Chop them into very small pieces. Avoid chopping into larger pieces, as they come out when rolling.
5. Now add 2 chopped green chillies, 1 tsp coriander powder, 1/4 tsp garam masala, 1/4 tsp carrom seeds, and 1/2 tsp salt. If making parathas later, then skip adding salt right now, as it releases moisture and makes the stuffing watery. Add salt just before rolling parathas.
6. Mix all the ingredients well, and the onion mixture is ready.
Rolling Paratha
7. Now divide the dough into small portions and make a round ball from it. Remember, the ball you’re making should be medium-sized, not small, not too large. Dust some flour and roll it into a small 3-inch circle.
8. Put 1 to 2 teaspoons of filling in the middle of the rolled circle.
9. Now seal the circle edges properly like this.
10. Again, dust some flour on the sealed circle and gently roll it into a big circle.
Cooking Paratha
11. Heat the tawa on medium heat and place the rolled circle on it.
12. After a few seconds, turn it around and drizzle some ghee on it and its edges.
13. Now flip it from another side and drizzle some ghee on this side too properly. Roast it from both sides until golden brown.
14. When the golden brown flakes come on, it means it’s cooked completely. Now remove it and repeat the same process with the rest of the dough and stuffing, following the steps (7 to 14).
Serving
Serve this onion paratha hot with curd or mint raita. Pair it with green chilli pickle and with salted or unsalted butter. You can enjoy it with a sip of masala tea. This homemade paratha can also be served with green chutney for a flavorful meal.
Top Tips
- Rest the dough for 15 minutes for soft dough, easier rolling & flaking parathas.
- To prevent sticking dust, some flour is used while rolling the paratha.
- Finely chop the onion so the stuffing spreads evenly when rolling the paratha.
- Add salt just before rolling the paratha to avoid watery filling.
- You can add a ginger-garlic paste to the stuffing to boost the flavour.
- Cook on a medium flame for evenly cooked, crispy parathas.
- For some freshness, you can add chopped coriander and mint leaves to the stuffing.
Onion Paratha Recipe – Crispy, Flavorful & Easy Breakfast
Ingredients
- 1 cup wheat flour
- water for kneading dough
- 2 medium onions, finely chopped
- 2 green chillies, finely chopped
- 1 tsp coriander powder
- ¼ tsp garam masala
- ¼ tsp carrom seeds (ajwain)
- 1 tsp salt
- ghee for roasting paratha
Instructions
- Add wheat flour and some salt to a mixing bowl.
- Now add water little by little and knead into a soft and smooth dough.
- When the dough is ready, rest it for 15 to 20 minutes.
- Now chop the onion into small pieces in a mixing bowl.
- Add chopped green chilli, coriander powder, garam masala, carrom seeds, and salt.
- Mix everything well, and the onion stuffing is ready.
- After 20 minutes, make a dough ball and roll it into a small 2 to 3-inch circle.
- Put a spoonful of stuffing in the middle of the rolled circle.
- Now, close the edges on all sides, so the filling is covered properly.
- Now, dust some flour and roll it into a bigger circle.
- Heat the tawa on medium heat and place the rolled paratha on it.
- After a minute, turn it over and drizzle some ghee on it.
- Again, flip from another side and drizzle some ghee on this side too, covering the edges.
- Roast it from both sides until it's golden and crunchy.
- When the golden flakes come on, remove the paratha.
- Serve it with pickle and tomato ketchup.
Notes
- Knead the soft dough for easier rolling & flaking parathas.
- Dust some flour while rolling the paratha to prevent sticking.
- Chop the onions into fine pieces so the stuffing spreads properly.
- Add salt just before rolling the paratha to avoid watery filling.
- To boost the flavour, add a ginger-garlic paste to the onion stuffing.
- Cook on a medium flame for evenly cooked, crispy parathas.
- You can add chopped coriander and mint leaves to the stuffing for freshness.
