Onion Paratha is a popular North Indian Breakfast dish which can also be served for lunch and dinner. It does not require any additional side dish with it. The spices added in the stuffing make it flavorful in itself. This is one of our favorite types of stuffed paratha. You have to try it!
For the dough:
Whole Wheat Flour (Atta) – 2 cups
Salt – ¾ tsp
Oil – 1 tbsp
Water – as required
Finely chopped Onions – 1 cup
Oil – 1 tbsp
Carom Seeds (Ova / Omam) – ½ tsp
Ginger Garlic Paste – 1 tsp
Green Chillies – 3 (Finely chopped)
Coriander Seed Powder – 1 tsp
Saunf Powder – ½ tsp
Turmeric Powder – 1/8 tsp
Red Chilli Flakes – ¼ tsp
Salt – to suit one’s taste
Garam Masala – ¼ tsp
Chat Masala – ½ tsp
Roasted Besan (Chick Pea) Flour – 3 tbsp
Oil or Ghee to cook the Parathas
Mix the flour with Salt and Oil. Begin to knead the dough with required water and make soft and smooth dough. Cover the dough and allow it to rest for 30 minutes.
Let us make the stuffing. Chop the Onion finely in a food processor or a chopper. Add the chopped Green Chillies, mix them well and keep aside.
Heat the Oil in a pan. Add Carrom Seeds. When the seeds start crackling, add Asafoetida. Stir them for few seconds. Add the Ginger Garlic Paste. Cook till the raw smell goes away. Add Onion, Coriander Seed Powder, Saunf Powder, Turmeric Powder, Red Chilli Flakes, Salt and Garam Masala. Stir them well. Add the roasted Besan. Cook till the mixture becomes dry. Transfer to a bowl or plate and allow them to cool.
Make medium sized balls from the dough. Roll each ball into a 4 to 5 inch diameter round disc in a dusted rolling board. Place 2 to 3 tbsp of the stuffing in the center of the disc.
Bring together all the edges of the disc to the center and seal tightly.
Roll again into a circle of 6 to 7 inch diameter using a little flour to dust the board, rolling pin etc.
Spread ½ tsp of Ghee or Oil in a hot nonstick Tawa or Griddle and cook the Paratha in it till brown spots start appearing on both the sides of the Paratha. Transfer to serving plate. Make the remaining Parathas.
Serve them hot.