In North India, morning meal without the Parantha in the table indicates that something is missing from the breakfast table. Parantha is the most common food in North India which people mostly prefer to eat during the first meal of the day. There are number of Parantha recipes which can be cooked at home with different ingredients and Pyaaz Ka Parantha or Onion Parantha is one of them. Pyaaz Ka Parantha is the simplest of all the paranthas to cook. It takes less time to cook.
The procedure of making the parantha is same, only the main ingredients changes. Parantha can be simple or spicy. Spicy parantha is prepared by adding few extra spices. Paranthas can be plain or stuffed. The most common types of paranthas are Aalo Parantha, Gobi Parantha, Paneer Parantha, Sattu Parantha, Methi Parantha, etc. Today I will be sharing the Onion Parantha or so called Pyaaz Ka Parantha, that too without the need of stuffing. It is very easy to make and the tedious task of preparing the parantha by filling the stuffing is not required.
Stuffed Pyaaz Paranthas can be prepared by two ways. The first way is by filling the stuffing in the dough and then rolling the paranthas. The other way is by mixing the stuffing ingredients with the flour and then rolling the dough to make the paranthas. I have already shared the recipe by the first method in my earlier post. In this post I am sharing the recipe by second method by mixing the stuffing in the dough. Please visit Pyaaz Parantha with stuffing to prepare with the first method.
The taste of Pyaaz Ka Parantha depends on what all ingredients you add to prepare the Atta dough. Prepare the parantha with the ingredients mentioned below and you will relish it. The Atta dough is prepared with Wheat Flour, Finely Chopped Onion and Coriander Leaves and few other spices such as Ginger-Garlic paste, Red Chilli Powder, Dry Mango Powder, etc. All these ingredients are mixed in appropriate amount to prepare the Atta dough for Onion Parantha.
The Chopped Onion used to prepare the parantha can be added to the flour either raw or can be added by cooking in oil. The taste is awesome in both the ways. The only difference is that in one case the taste will be of raw nature and in the other it will not be so. Here I have used the raw onion to prepare the paranthas. The ingredients and the quantity of it can vary as per the person’s choice.
Onion Parantha or Pyaaz Ka Parantha without stuffing is prepared by mixing the wheat flour with all the ingredients such as Finely Chopped Onion, Chopped Coriander Leaves, Ginger Garlic Paste, Red Chilli Powder, Aamchur Powder and Salt. The prepared dough is then rolled and cooked to make delicious and yummy Pyaaz Parantha. Serve hot and crispy Onion Paranthas with curd, pickle or ketchup or with any vegetable.
For more Parantha recipes, you can visit by clicking on Parantha Recipe.
Onion Parantha / Pyaaz Ka Parantha
Ingredients:
- 2 cup Wheat Flour (Atta)
- 1/4 teaspoon Carom Seeds (Ajwain)
- 2 medium Finely Chopped Onion (or Grated Onion)
- 1 tablespoon Chopped Coriander Leaves
- 1/2 teaspoon Ginger Garlic Paste
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder (Optional)
- 1/2 teaspoon Aamchur/Dry Mango Powder
- 1/2 teaspoon Salt (Or As Required)
- 2 teaspoon Ghee or Oil (to add in Atta dough)
- Oil or Ghee for cooking
- 1 cup Wheat Flour (For dusting)
- Water for Kneading
Instructions:
Kneading the Dough for Pyaaz Parantha:
- Take the Wheat Flour (Atta) in a large bowl.
- Add Ajwain, Finely Chopped Onion, Chopped Coriander Leaves, Ginger Garlic Paste, Red Chilli Powder, Aamchur Powder, Salt and 2 teaspoon Oil or Ghee. Mix it.
- Now add little amount water and knead the Atta to make smooth and soft dough. If required add more water.
- Cover the dough with kitchen towel and keep it aside for 15-20 minutes.
Rolling and Preparing Pyaaz Paranthas:
- Switch on the stove and heat Tawa over medium flame.
- Take small amount of Atta dough and make medium sized ball.
- Take the ball and dust it with flour. Roll it to make circle shaped parantha.
- Place the parantha over the tawa. Allow the lower part to cook partially.
- Flip to the other side and cook it again. Apply some ghee or butter on the partially cooked side.
- Flip it again and apply butter or ghee on the other side also.
- Keep on flipping and cook till it is fully and properly cooked.
- Hot and Crispy Pyaaz Parantha is ready.
- Follow the same steps from 2 to 7 to cook all the Paranthas.
- Serve Hot Onion Parantha with Curd, Pickle, Ketchup or with any vegetable.
