Onion Paratha Recipe
Onion Paratha Recipe: As a food-loving housewife and self-proclaimed food critic, I am always on the hunt for new and delicious dishes to add to my recipe collection. And, if there’s one dish that never fails to impress me and my family, it’s the ever-so-popular Onion Paratha. The fragrance of caramelized onions mixed with the flaky and soft texture of the paratha is nothing short of a culinary delight!
The first bite of the Onion Paratha is always a delightful experience. The slightly crispy exterior, soft and flaky interior, and the sweet and savory flavors of the caramelized onions, all come together to create a tantalizing taste that is simply unforgettable. The aroma of the freshly-made paratha wafts through the air, tantalizing my taste buds and leaving me eager to dig in.
What is Onion Paratha?
Onion Paratha is a popular Indian flatbread that is made with a mixture of whole wheat flour and stuffed with a flavorful filling of caramelized onions. This dish is a staple in many households and is enjoyed as a breakfast, lunch, or dinner item. It can be served with various dips, chutneys, or even with a side of curd or pickle.
Variations of Onion Paratha
- Cheese Onion Paratha: This variation of Onion Paratha is made by stuffing the paratha with a mixture of caramelized onions and grated cheese. The cheese adds a creamy, savory flavor that complements the sweet and slightly tangy taste of the onions.
- Aloo Onion Paratha: This version of Onion Paratha is made by stuffing the paratha with a mixture of mashed potatoes and caramelized onions. The potatoes add a creamy and slightly starchy texture that pairs perfectly with the sweetness of the onions.
- Paneer Onion Paratha: This variation of Onion Paratha is made by stuffing the paratha with a mixture of crumbled paneer and caramelized onions. The paneer adds a creamy and slightly tangy flavor that balances the sweetness of the onions.
- Methi Onion Paratha: This version of Onion Paratha is made by stuffing the paratha with a mixture of caramelized onions and dried fenugreek leaves. The fenugreek leaves add a slightly bitter and earthy flavor that complements the sweetness of the onions.
Nutrition of Onion Paratha
Onion Paratha is a nutritious dish that is high in carbohydrates, fiber, and protein. It is also a good source of vitamins and minerals such as iron, calcium, and vitamin B. This dish is best enjoyed in moderation as it is also high in calories and fat. However, when made with whole wheat flour, it can be a healthier alternative to other types of bread.
Step by Step Onion Paratha Recipe
Onion Paratha Recipe
Ingredients
For Dough
- 2 cups Whole wheat Flour
- ¾ cup water
- 1 tsp ghee / clarified butter
For Stuffing
- 4 onions
- 2 green chillies
- 1 tsp salt
- ½ coriander powder
- ½ tsp Red Chilli Powder
- ½ tsp aamchur / dry mango powder
For Roasting
- ¼ cup ghee / clarified butter
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and very finely chop onions green chillies and fresh coriander leaves or cilantro leaves.
Cooking
- For dough, mix whole wheat flour and ghee or oil in a mixing bowl.
- Pour less water first.
- Start kneading. Add more water if required and knead flour to a smooth and soft dough.
- Keep it for rest about 15 – 20 minutes.
- Meanwhile let’s prepare dal stuffing by adding coriander powder, red chilli powder, very finely chopped onions and green chillies in a Mixing Bowl (salt & amchur powder will add later otherwise salt mixed with onions, will release water and we won’t be able to roll parathas). Mix everything very well.
- Now, pinch a ball from the dough, dust it with dry flour and start rolling it with the help of a Rolling Pin and Rolling Board.
- Roll the ball to a circle of about 5 inches in diameter.
- Place 2 tbsp onion stuffing in the center and now sprinkle salt and amchur powder from top and seal all the edges to make a flat ball again.
- Sprinkle dry flour again on paratha and start rolling the stuffed paratha to a circle of about 6 to 7 inches in diameter.
- Now, heat a Tawa on high flame and place the rolled paratha on it. Make sure, Tawa should be hot enough before placing the rolled paratha.
- Flip when one side is half cooked.
- Apply ghee or oil on this side with a spoon. Flip again when the second side is half cooked.
- Now, apply oil or ghee on the flipped side and flip again with the help of a Spatula.
- Press the edges with a Spatula so that edges will cook completely and becomes crispy.
- Cook paratha till it becomes light brown or cooked completely. You may need to flip once or twice again.
- Now, prepare all parathas the same way.
- Serve Onion Paratha hot with yogurt or pickle. Optionally, you can spread some yellow butter or homemade white butter over the paratha while serving.
Equipment Used for This Recipe
Notes & Tips
- Choice of Flour: You can choose all purpose flour also in place of whole wheat flour. However, latter is a healthier option.
- Spices: You can always adjust spices and salt as per your taste preference.
- Onion: Chop onions very finely otherwise you won’t be able to roll paratha properly.
- Oil: You can choose any neutral tasting oil to prepare Onion Paratha Recipe. I always use clarified butter / ghee to roast parathas, with ghee they will become crispier and more flavorful.
- Roasting: You can also dry roast your Paratha over hot Tawa for opting healthier version. Just brush a little oil or ghee before putting stuffing in center, it helps to cook paratha easily if you are roasting it without oil or ghee.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Onion Paratha Recipe
What is Onion Paratha?
Onion Paratha is a popular and delicious Indian flatbread, made with a mixture of whole wheat flour, spices, and finely chopped onions. The dough is rolled out into thin rounds, filled with the onion mixture, and then cooked on a hot griddle until crispy and golden brown. It is typically served with a variety of accompaniments, such as pickles, chutneys, or curries, and is enjoyed for breakfast, lunch, or dinner.
What are some variations of Onion Paratha?
- Aloo Onion Paratha: This variation of Onion Paratha is made with a filling of boiled and mashed potatoes and onions.
- Paneer Onion Paratha: In this variation, crumbled paneer (Indian cottage cheese) is added to the onion filling.
- Stuffed Onion and Cheese Paratha: This version features a combination of onions and cheese in the filling, making it a cheesy, gooey delight.
- Masala Onion Paratha: This version has a filling of spicy onions, flavored with a blend of Indian spices, including cumin, coriander, and garam masala.
What are the benefits of eating Onion Paratha?
Onion Paratha is a nutritious and wholesome meal that provides several health benefits. The whole wheat flour used in the dough is a rich source of fiber, vitamins, and minerals, while the onions in the filling are a good source of antioxidants and anti-inflammatory compounds. The ghee or oil used for cooking the paratha provides healthy fats, making it a filling and satisfying meal.
How long does Onion Paratha stay fresh?
Onion Paratha is best consumed freshly made, as the texture and flavor tend to deteriorate over time. However, if properly stored in an airtight container, it can stay fresh for up to 2 days. To revive the crispiness, you can heat it in a pan or on a griddle before serving.
How to make Onion Paratha vegan?
To make Onion Paratha vegan, you can substitute the ghee or oil used for cooking with a vegan-friendly alternative, such as coconut oil or avocado oil. Additionally, you can use a dairy-free cheese or omit the cheese from the filling altogether.
Can Onion Paratha be frozen for later use?
Yes, Onion Paratha can be frozen for later use. Simply allow the parathas to cool completely after cooking, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. To reheat, simply thaw the parathas and heat in a pan or on a griddle until crispy and hot.
You might also be interested in:
26 Dishes from Maharashtra We All Love
23 Best Indian Soups for Winter
10 Classic South Indian Food Combinations We All Love
Characteristics of Malabar Cuisine
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