Pyaaz Paratha – Indian Flatbread

Step 1: Prepare the Dough

In a large bowl, combine 2 cups of wheat flour, 2 teaspoons of ghee, and 1/2 teaspoon of salt. Mix well with your hands until the ghee is incorporated into the flour, creating a crumbly texture. Gradually add 1 cup of water, mixing until a soft dough forms. Knead the dough for a few minutes until it is smooth and pliable. 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 of chopped coriander leaves, 1 finely chopped green chili, 1/2 inch of grated ginger, 1 teaspoon of Kashmiri chili powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of ajwain seeds (crushed between your palms), 1 teaspoon of amchur powder, and 1/2 teaspoon of garam masala. Mix all the ingredients thoroughly.

Step 3: Knead and Roll the Dough

After 15 minutes, uncover the dough and knead it again for 1-2 minutes to make it smoother. Take a small portion of the dough, about the size of a golf ball, and roll it into a smooth ball. Lightly coat the dough ball with dry flour. On a rolling board, roll the dough into a flat circle, about 6-7 inches in diameter.

Step 4: Stuff and Fold the Paratha

Just before stuffing, add salt to taste to the prepared onion filling and mix well. Place 2-3 teaspoons of the filling in the center of the rolled dough circle. Carefully bring one edge of the dough over the filling, then fold the opposite edge to meet it. Repeat with the remaining two edges, folding them towards the center to create a square-shaped parcel, ensuring the filling is completely sealed inside. Gently press down on the folded paratha.

Step 5: Roll the Stuffed Paratha

Sprinkle a little dry flour over the folded paratha. Using a rolling pin, gently roll the paratha into a square shape, about 7-8 inches in size. Be careful not to press too hard, which could cause the filling to break through the dough.

Step 6: Cook the Paratha

Heat a tawa (griddle) over medium-high heat. Once hot, carefully place the rolled paratha onto the tawa. Cook for about 1 minute until small bubbles appear and the bottom is lightly cooked. Flip the paratha and cook the other side for about 1 minute. Apply 1/2 teaspoon of ghee evenly over the top cooked surface. Flip again and cook for 1-2 minutes until golden brown spots appear. Apply another 1/2 teaspoon of ghee to the other side, then flip and cook both sides for a few more minutes, pressing gently with a spatula, until the paratha is golden brown and crispy on both sides.

Step 7: Serve

Remove the cooked Pyaaz Paratha from the tawa and place it on a plate. Serve hot with your favorite pickle and raita.

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

• Roll the paratha gently after stuffing to ensure the filling remains evenly distributed and doesn't tear the dough.

• Add finely chopped green bell peppers or grated carrots to the filling for added vegetables.

• Adjust the spice levels by increasing or decreasing green chilies and chili powder according to your preference.