Pyaaz Paratha Recipe

Step 1: 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. Knead the dough for 2-3 minutes until smooth. Cover the bowl and let the dough rest for 15 minutes.

Step 2: 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 minced 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.

Step 3: Knead and Portion Dough

After 15 minutes, uncover the dough and knead it again for about 1 minute to make it more pliable. Divide the dough into equal small portions and roll each portion into a smooth ball.

Step 4: 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.

Step 5: 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.

Step 6: Cook the Paratha

Heat a tawa (flat griddle) over medium heat. Once hot, carefully place the rolled paratha onto the tawa. Cook for 1-2 minutes 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 1-2 minutes 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.

Step 7: Serve

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

• Ensure the dough is soft and pliable for easy rolling and soft parathas.

• Do not overfill the parathas, as it can make them difficult to roll and prone to tearing.

• Cook parathas on medium heat to ensure they are cooked through and evenly browned without burning.

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

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

• For a richer flavor, you can use butter instead of ghee for cooking the parathas.