Onion Parantha / Pyaaz Ka Parantha
Pyaaz Parantha is prepared by preparing Wheat Flour dough by mixing wheat flour and other ingredients such as Finely Chopped Onion, Chopped Chillies, Ginger-Garlic Paste, Chopped Coriander Leaves and few spices. The dough is prepared, rolled and is cooked to prepare delicious Onion Paranthas. It can be served as a breakfast, lunch or dinner with Curd/Dahi (Yoghurt), Chutney, Pickle or Ketchup along with Hot Tea.
Servings 4 servings
Calories
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.
Notes
1. Adding Turmeric Powder is optional. It gives yellowish color to the paranthas.
2. Kneading the dough with oil or ghee will make the paranthas soft.
3. Onions should be chopped very fine so that while rolling the paranthas, it doesn’t come out and it is rolled properly.
4. Lime Juice can be used instead of Aamchur Powder. It is used to bring sourness and tangy taste in the Pyaaz Parantha.