Pyaaz Paratha

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Serve

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

• Add salt to the onion filling just before stuffing to prevent the onions from releasing too much water, which can make rolling difficult.

• Roll the paratha gently and evenly to prevent the filling from tearing through the dough.

• Adjust the amount of green chili and Kashmiri chili powder according to your spice preference.

• Add grated paneer or mashed potatoes to the onion filling for a richer taste.

• Experiment with other spices like cumin powder or chaat masala in the filling.

• Use oil instead of ghee for a vegan version, though the flavor will be slightly different.