Onion Paratha

I am making this onion paratha since past 3 years and last time I made was 2 weeks ago. I paired it with aloo matar curry. This is was homey and filling meal. This one is nice variation to plain old simple partha. When you are bored of having plain paratha, try this onion paratha. If you are onion lover, I am sure you will like this. As you have seen, I have cooked the onions first and then added into the dough. The other way of making it is – raw onions are mixed with spices and then added into the dough or stuffed. This may give you the raw or undercooked onion flavor. Also while that raw onions are cooking along with paratha, it leaves its water and makes paratha soggy. But we will not have these problems since we have pre-cooked the onion mixture before adding to the dough. Check out other paratha recipesMethi paratha  //  Lachha paratha

Step By Step Photo Instructions:

1. First let’s make the onion mixture. Heat the oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle.
2. Then add ginger paste and green chili.
3. Stir and saute for 30-45 seconds or till the raw smell of ginger goes away.
4. Now add chopped onions and sprinkle some salt.
5. Mix and let it cook.
6. Cook till they are soft and light brown in color.
7. Now add red chili powder, coriander powder and garam masala.
8. Mix and cook for a minute. Then turn off the stove.
9. Lastly add chopped cilantro and mint leaves.
10. Mix well and let the mixture cool down slightly or cool to touch.
11. In a bowl, take chapati atta for the dough. Add little salt. Be careful we have already added salt while cooking onions.
12. Add cooled onion mixture.
13. Mix well using your hand.
14. Start adding little water at a time and knead into a soft and smooth dough. Cover the bowl with plate and let the dough rest for 15 minutes.
15. After resting time, knead the dough one more time. Divide it into 12 equal portions. Make smooth balls and flatten them between your palm.
16. Work with one flattened disc at a time. Dip both the sides into dry flour.
17. Start rolling it and make about 5-6 inch diameter circle.
18. Heat the tawa or pan on medium heat. Once hot, carefully place rolled paratha. Cook for few seconds, you will notice few bubbles appear.
19. At that time flip it using spatula. Again cook for few seconds. Also apply oil on it.
20. Then flip it and cook the bottom/oiled side by gently pressing with spatula.
21. Again oil on the top side and flip it.
22. Similarly cook the other side by pressing. Once cooked from both sides, you will notice brown spots. Remove it from the tawa and keep in insulated container. Repeat same for rest of the paratha. Keep the container covered. Serving suggestion: Serve onion paratha as a breakfast or snack with pickle or dahi or raita. It can be served with any curry or dal. Did you try this onion paratha recipe? I’d love to hear about it! Leave a review in the comment section below.