Pyaaz Paratha Recipe
For the Dough
For the Filling
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Dough
In a large bowl, add 2 cups of wheat flour, 2 tsp of ghee, and 1/2 tsp of salt. Mix these ingredients well with your hands. Gradually add 1 cup of water, mixing until a soft dough forms. the dough for until smooth. Cover the bowl and let the dough rest for .
Prepare the Filling
While the dough rests, prepare the filling. In a separate bowl, combine 4 medium chopped onions, 1/2 cup chopped coriander leaves, 1 chopped green chili, and 1/2 inch ginger. Add 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 spices and herbs thoroughly with the onions. Finally, add salt to taste and mix again.
Knead and Portion Dough
After , uncover the dough and it again for about to make it more pliable. Divide the dough into equal small portions and roll each portion into a smooth ball.
Fill and Fold the Paratha
Take one dough ball and coat it lightly with flour. Roll it out into a small circle, approximately 4-5 inches in diameter. Place 2-3 tsp of the prepared onion filling in the center of the rolled dough. Carefully bring the edges of the dough towards the center and pinch them together to seal the filling, forming a square parcel. Gently flatten the parcel with your palm.
Roll the Paratha
Sprinkle some flour on your working surface and on the filled dough parcel. Gently roll the paratha using a rolling pin, applying even pressure, until it forms a square shape of desired thickness (about 6-7 inches). Be careful not to tear the dough.
Cook the Paratha
Heat a tawa (flat griddle) over medium heat. Once hot, carefully place the rolled paratha onto the tawa. Cook for until small bubbles appear and the underside has light brown spots. Flip the paratha, apply about 1/2 tsp of ghee evenly over the cooked side. Cook for another until golden brown. Flip again, apply another 1/2 tsp of ghee to the other side, and cook until both sides are golden brown and slightly crispy.
Serve
Remove the cooked Pyaaz Paratha from the tawa and transfer it to a plate. Serve hot with your favorite pickle and raita.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Variations
Simple ways to adapt this recipe.
- Add finely chopped green bellCustomise
Add finely chopped green bell peppers or grated carrots to the filling for extra vegetables.
- Adjust the spice levels according
Adjust the spice levels according to your preference by increasing or decreasing green chilies and chili powder.
- For a richer flavorIngredient swap
You can use butter instead of ghee for cooking the parathas.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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