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. 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. I have shared a number of these paranthas and will keep posting more such paranthas one by one. Today I will be sharing the Onion Parantha or so called Pyaaz Ka Parantha.
Stuffed Paranthas can be prepared by two ways. The first way is by mixing the stuffing with the flour and rolling the dough to make the paranthas. The other way is by filling the stuffing in the dough and then rolling the paranthas. I will be sharing the recipe in both the ways. Pyaaz ka Parantha can be also prepared in both the ways. In this post I have shared the recipe by second method by filling the stuffing in the dough. Please visit Simple and Easy Pyaaz Parantha prepared with the first method.
Onion Parantha or Pyaaz Ka Paranthacan be prepared at any time as the main ingredient of the stuffing (i.e. onion) is available in every season. The stuffing of the Pyaaz Parantha is the most important factor in determining the taste of the paranthas. The stuffing is prepared with Chopped Onion and few other spices such as Ginger-Garlic paste, Chopped Coriander Leaves, Red Chilli Powder, Garam Masala, Dry Mango Powder, etc. All these ingredients are mixed in appropriate amount to prepare the stuffing for Onion Parantha.
Pyaaz ka Parantha stuffing can be prepared in two ways. The stuffing can be prepared simply by mixing all the ingredients where the onion is raw. The other way is by cooking the onions and mixing all the spices. The taste is awesome in either 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 stuffing. The ingredients and the quantity of it can vary as per the person’s choice.
Onion Parantha or Pyaaz ka Parantha is prepared by filling the stuffing in the prepared dough, rolling it to make the parantha and then shallow frying it with oil or ghee to make tasty and crunchy paranthas. It is very simple and easy to cook and also takes less time to prepare than other stuffed paranthas. Serve hot and crispy Onion Paranthas with curd, pickle or ketchup along with hot masaledar tea. It can be paired with any type of vegetable recipe.
For more Parantha recipes, you can visit by clicking on the below recipes:
Mooli Parantha
Lachedar Parantha
Pyaaz Ka Parantha/How to make Onion Parantha
Ingredients:
For Wheat Flour (Atta) Dough:
- 2 cup Wheat Flour (Atta)
- 1/4 teaspoon Carom (Ajwain) Seeds
- 1/2 teaspoon Salt (Or As Required)
- 2 teaspoon Ghee or Oil
- Water for Kneading
For Onion (Pyaaz) Stuffing:
- 2 medium Finely Chopped Onion
- 2 pieces Finely Chopped Chilli
- 1 tablespoon Chopped Coriander Leaves
- 1/2 teaspoon Ginger Garlic Paste
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Coriander Powder
- 1/4 teaspoon Garam Masala
- 1/2 teaspoon Aamchur/Dry Mango Powder (Optional)
- Salt to Taste
- Oil or Ghee for frying
Instructions:
Kneading the Dough for Pyaaz Parantha:
- Take the Wheat Flour (Atta) in a large bowl.
- Add Salt, Ajwain and 2 teaspoon Oil or Ghee. Mix it.
- Now add water little by little and knead the Atta to make smooth and soft dough.
- Cover and keep the dough aside for 15-20 minutes and let’s start preparing the stuffing for the parantha.
Preparing Stuffing for Pyaaz Parantha:
- Peel the outer layer of the onions and chop them finely with knife.
- The onion should be chopped finely so that while rolling the paranthas, the stuffing doesn’t come out.
- Take the Chopped Onion in a bowl and add Chopped Chilli, Ginger-Garlic Paste, Chopped Coriander Leaves, Red Chilli Powder, Coriander Powder, Garam Masala, Aamchur Powder and Salt.
- Mix all the ingredients properly. Filling for the stuffing is ready. Keep it aside.
- Please check the taste of the stuffing before it is filled. If required you can add more salt or spices for spicy and hot paranthas.
Stuffing and Rolling Pyaaz Paranthas:
- Take small amount of Atta dough and make medium sized ball for all the dough.
- Take one ball and roll it to make a small circle shaped Roti.
- Place small amount of Onion stuffing or as required at the centre of the roll.
- Pull out the outer edge of the dough to wrap it around the stuffing and press the wrapped part to flatten it.
- Take the stuffed ball, dust it with Wheat Flour (Atta) and roll it smoothly to make a circle shaped parantha.
- Follow the above steps for all the dough ball to make the parantha. After this step the parantha is cooked one by one in tawa to make delicious paranthas.
Pyaaz Parantha Recipe:
- Heat Tawa over medium flame.
- Place the parantha over it and 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 cooking till it is fully and properly cooked.
- Hot and Crispy Pyaaz Parantha is ready. Follow the same process to cook all the Paranthas.
- Serve Hot Onion Parantha with Curd, Pickle, Ketchup or with any vegetable.
