Step-by-Step Instructions

1. 1.Prepare the Dough

   In a large bowl, add 2 cups of wheat flour, 2 tsp ghee, and 1/2 tsp salt. Mix these ingredients well with your hands until crumbly. Gradually add 1 cup of water and knead to form a soft dough. Cover the dough and let it rest for 15 minutes.

2. 2.Prepare the Filling

   While the dough rests, prepare the filling. In another bowl, combine 4 finely chopped medium onions, 1/2 cup chopped coriander leaves, 1 chopped green chili, 1/2 inch minced ginger, 1 tsp Kashmiri chili powder, 1/2 tsp coriander powder, 1/4 tsp crushed ajwain seeds, 1 tsp amchur powder, 1/2 tsp garam masala, and 1 tsp kasuri methi. Mix all the ingredients well.

3. 3.Knead and Portion the Dough

   After 15 minutes, uncover the dough and knead it again for a minute to make it smooth. Take a small portion of the dough and roll it into a smooth ball.

4. 4.Roll and Stuff the Paratha

   Coat the dough ball with flour and flatten it. Roll it out into a thin circle using a rolling pin. Now, add salt to taste to the prepared onion filling and mix well. Place 2-3 tsp of the filling in the center of the rolled dough. Fold the edges of the dough over the filling to form a square parcel, ensuring the filling is completely enclosed.

5. 5.Final Rolling

   Sprinkle some flour on the folded dough parcel. Gently roll the stuffed dough into a square-shaped paratha, about 6-7 inches in size, ensuring it's not too thin to prevent the filling from tearing out.

6. 6.Cook the Paratha

   Heat a tawa or griddle over medium heat. Carefully place the rolled paratha onto the hot tawa. Cook for about 1-2 minutes until small bubbles appear and the bottom is lightly golden. Flip the paratha, apply ghee generously on the cooked side, and cook for another 1-2 minutes. Flip again, apply ghee on the other side, and cook both sides until golden brown and crisp, pressing gently with a spatula to ensure even cooking.

7. 7.Serve

   Once cooked, remove the Pyaaz Paratha from the tawa and serve hot with pickle and raitha.