Pyaz Ka Paratha Recipe Spicy Stuffed Onion Paratha

PYAZ KA PARATHA RECIPE - SPICY STUFFED ONION PARATHA

Steps:

• To begin making the Pyaz Ka Paratha Recipe, we will first knead the dough for the paratha.
• In a large mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes.
• Cover the dough and we will proceed to make the stuffing for the Pyaz Ka Paratha Recipe.
• To prepare the filling for the onion paratha, in a wide pan heat oil over medium heat and add in the ajwain seeds to it.
• When they sizzle, add the chopped onions and toss them for a couple of minutes till onion turn soft and lightly caramelized. You don't want the onions to burn, but they should change to a golden color and be soft.
• Once done, turn the heat off and allow the onions to cool. Add the green chilies, cumin powder, chili powder, mango powder and stir. Add the chopped mint leaves and combine. Now the pyaz ka paratha filling is ready. Keep it aside in a bowl.
• Heat the roti tawa over medium heat. To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approx 2-inch diameter.
• Add a spoonful of the pyaz filling in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palm.
• Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.
• Place the Pyaz Ka Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.
• Smear a teaspoon of ghee or oil over the Pyaz Ka Paratha and cook from both the sides till golden brown. Once cooked and the onion paratha is crisp golden brown, transfer to a platter and cook the remaining Onion Parathas the similar way.
• Serve Pyaz Ka Paratha Recipe along with Palak Mushroom Makhani, Jeera Pulao and Dangar Pachadi With Grated Carrots Recipe (Urad Dal Raita) for a wholesome dinner. You can also pack with Pyaz Ka Paratha into a kids lunch box, along with a sauce and cup of dahi or curd rice.

ONION PARATHA-PYAAZ KA PARATHA

Steps:

• Grate or finely chop onions, add salt and keep it aside for 10 minutes. After 10 minutes, the onions would have oozed out water. Squeeze out all the water from the onions. Do not discard that water. We will use it for making dough.
• Add red chilli powder, coriander powder, cumin powder, garam masala, coriander leaves to the onions and mix well.
• Make lemon sized balls out of it.
• Combine together wheat flour, a pinch of salt and a tsp of oil in a large bowl. Add water little at a time (use that onion water also) and make a soft pliable dough just like you make phulka dough. Add 2 more tsp of oil and knead the dough well. Apply a little oil on the surface of the dough and keep it covered for 15 minutes.
• Divide the dough into 5 equal parts, shape it into a ball and flatten it. Have some wheat flour ready for dusting.
• Take 1 flattened dough, dust it with a little wheat flour and roll it out into a small thick circle.
• Place a ball of onion stuffing, gather all the corners and close it. Seal it well and press it flat. (picture below)
• Dusting flour, roll out the sealed dough into a circle of approximately 6 inches in diameter just as you roll out chapati.
• Heat a tawa and place the rolled out dough on it. When you see bubbles forming on the top, spread 1/2 tsp of oil on the surface of the paratha and flip it over to the other side. Apply another 1/2 tsp of oil on the other side and press it well with a spatula for the dough to get cooked well. Cook both sides well until brown spots appear.
• Serve hot with pickle or dahi/curd or chutney.
• Finely chop onions, add salt, red chilli powder, coriander powder, cumin powder, garam masala powder, coriander leaves and mix well. This is our onion mixture.
• Combine together wheat flour, onion mixture, 2 tsp oil and prepare a soft pliable dough adding water little at a time. Then roll it out and prepare just like chapati.