Dec 9, 2011

Onion Paratha

Onion Paratha

Makes: 4 – 5

You will need

Sufficient atta dough for 4 - 5 parathas


2 cups ( 400 g ) whole wheat flour ( gehun ka atta )

1/2 teaspoon salt

1 teaspoon oil

165 to 180 ml warm water


For dough:

Combine the flour and salt and knead into soft and pliable dough with sufficient warm water ( 165 to 180 ml ) .

Add the oil and knead again till the dough is smooth and elastic.

Cover and keep aside in an airtight container for one hour.

For Stuffing:

1 tablespoon oil

3 onions, very finely chopped

1 green chilli, very finely chopped

½ teaspoon red chilli powder

½ teaspoon salt (or to taste)


Heat oil in a pan. Add very finely chopped onions and fry until light golden color on a low to medium heat. Add very chopped green chilli, red chilli powder and salt to taste. Stir well on a low heat for 2 – 3 minutes or until well mixed with onion / fragrant. Onion mixture should be dry in consistency.

Final preparation:

Divide atta dough into 4 - 5 lemon sized balls ( bigger than the dough required for normal chapati ) and flatten it. Place 1 tablespoon onion filling in each dough, cover, form a ball and roll out like a paratha. Sprinkle dry atta flour when making parathas.

Heat a flat frying pan or griddle. Reduce heat to medium and cook parathas till golden brown ( cooking time approximately 3- 5 minutes for each side ) on both the sides. Apply oil / ghee on both sides. Serve hot with pickle / curd / butter.

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