Crispy Spicy Onion Paratha
All Ingredients - For the Dough
- Flour 1 cup
- Salt 1/2 tsp
- Oil 1 tbsp
- Water 1/3 cup
All Ingredients - For the Filling
- Onion 1 cup
- Salt 1/2 tsp
- Coarsely ground Poha 1/2 cup
- Red Chilli Powder 1 tsp
- Turmeric Powder 1/4 tsp
- Coriander Powder 1/2 tsp
- Chilli Flakes 1/2 tsp
- Chat Masala 1/2 tsp
- Cumin 1/2 tsp
- Garam Masala 1/2 tsp
- Coriander Leaves (chopped) 1 tbsp
- Ajwain (Carom Seeds) 1/2 tsp
All Ingredients - For Frying & Garnish
- Oil for frying
- Kalonji (Nigella seeds) some
- Coriander leaves some
- Butter for serving
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Dough Base
In a bowl, combine 1 cup of flour, 1/2 tsp of salt, and 1 tbsp of oil. Mix these ingredients well with your hands until crumbly.
Step 2: Form the Dough
Gradually add 1/3 cup of water to the flour mixture and start bringing it together to form a dough.
Step 3: Knead and Rest the Dough
the dough for until it becomes soft and pliable. Rub a little oil over the dough, cover it, and for at least .
Step 4: Prepare the Onion Filling
In a separate bowl, take 1 cup of sliced onions and 1/2 tsp of salt. Mix well to soften the onions slightly. Then add 1/2 cup of coarsely ground poha.
Step 5: Add Spices to Filling
To the onion and poha mixture, add 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1/2 tsp coriander powder, 1/2 tsp chilli flakes, 1/2 tsp chat masala, 1/2 tsp cumin, 1/2 tsp garam masala, 1 tbsp chopped coriander leaves, and 1/2 tsp ajwain. Mix all the ingredients thoroughly until well combined.
Step 6: Stuff the Paratha
Take a small portion of the rested dough and flatten it into a disc. Place a generous amount of the prepared onion filling in the center of the dough.
Step 7: Seal and Flatten
Carefully bring the edges of the dough together to seal the filling inside, forming a ball. Gently flatten the ball.
Step 8: Garnish and Roll
Sprinkle some kalonji (nigella seeds) and chopped coriander leaves on top of the flattened dough ball. Using a rolling pin, gently roll the dough into a flat, round paratha.
Step 9: Cook the Paratha
Heat a tawa or flat pan over medium heat. Place the rolled paratha on the hot tawa. Cook for about until small bubbles appear.
Step 10: Fry Until Golden and Crispy
Flip the paratha, spread some oil on the top side, and cook until golden brown. Flip again, spread oil on the other side, and cook until both sides are golden and crispy. Repeat for all parathas.
Step 11: Serve
Serve the hot and crispy spicy onion paratha with a dollop of butter and fresh onion rings.
Your Notes
Jot down your tweaks — swaps you tried, cook-time adjustments, family reactions. Saved on this device only, and printed with the recipe.
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