A few simple masalas mixed with raw onion, then stuffed in roti dough, and shallow fried into golden brown discs makes this dish, the Onion Paratha, into a super hit lunch box special.
Unlike other stuffed parathas we do not need to cook the stuffing at all. You just mix a few ingredients into the onion, stuff it into the dough and press into parathas. Then shallow fry them, and that is all!! This Onion Paratha is every one’s favourite with its combination of a sweetish taste of soft- cooked onions, sourness of the lemon juice and the tang of the green chillies.
The best part is that these Parathas remain soft even after many hours. Sweet curd, Mango pickle is a great combination to have as accompaniment to the Onion Paratha. You can try out Pudina (Mint) Chutney with Onion Paratha if you happen to have it and like it.
Dice the onion into not too thin pieces. If you dice it too thin it leaves a lot of water and the Paratha can become soggy
Ginger and green Chilli:
Finely chop ginger and green Chilli. Remember not to let the pieces be large as you put into curries. If the pieces are too big, the Paratha may tear and the masala will seep out when you are rolling out the Paratha.
Method of mixing the Dough:
Do not pour water into the wheat flour all at one time. Add a little water at a time and mix into a firm dough. Then with the base of your palm knead the dough well.
The softer the dough, the easier to roll out the Parathas. That way, the Parathas turn out soft, and they do not break while frying.
Flattened rice (Poha):
Thin flattened rice is important in this recipe because it helps to absorb excess water from the onions. Otherwise the onion masala will seep out completely.
In case flattened rice is not available, you may replace it with roasted gram flour.
If you ask me to tell you truthfully, Parathas are ideally cooked with a fairly good amount of ghee or oil. The taste is really good that way. If you don’t like it though, you may reduce the quantity.
Onion Parata - Recipe Video
- Prep Time 10 mins
- Cook Time 15 mins
- Resting Time 30 mins
- Total Time 55 mins
- Servings 2
For the Paratha dough:
- 1.5 cups Wheat Flour
- 2 Ajwain (Carom seeds)
- Salt – as per taste
- 1 tsp Oil
- Water- sufficient to mix the dough
For the onion masala:
- 1 cup Diced onion
- 1/2 tsp Green chill chopped fine
- 1/2 tsp Ginger chopped fine
- Salt – To taste
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Chaat Masala
- 1/2 tsp Lemon Juice
- 1/4 cup Thin Pressed Rice (Poha)
For Frying the Parathas:
- Oil/ Ghee
- Mix the wheat flour, carom seeds, salt and oil carefully adding a little water at a time. With a wet hand, knead it into a soft and smooth dough without any cracks.
- Divide the dough into balls of equal size and cover it with a damp cloth. Let it rest at least for 30 minutes.
Mix all the ingredients for onion masala and keep it aside.
- Take a ball of dough and flatten into a thin disc with your hand, place a little onion masala on and gathering the edges of the disc together, make into a ball. Press it down.
- Place the stuffed ball of dough on a rolling board, sprinkle some dry flour on it, and press down gently to spread the stuffing evenly all round.
Now press the ball into a round paratha with a rolling pin carefully so as not to break it.
- Cook the Paratha on a hot Tawa. Once the Paratha is cooked on one side, (that is, when it turns white on the bottom), turn it over and cook the other side. Remember to keep the flame high.
- Once both sides are cooked, fry the Paratha on both sides with oil or ghee until dark spots start to appear. Take the Paratha off the Tawa.