Pyaaz paratha recipe/ Whole wheat Onion paratha recipe in 10 minutes.

Pyaaz paratha is onion stuffed flat bread famous in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar where wheat is the staple food of majority of population.

Onion paratha is rich in fibre, carbohydrates, folic acid and is low in fat or cholesterol. Onion paratha can be served as breakfast or snack.

Here is a Quick simple whole wheat homemade onion paratha recipe which is healthy and flavorful. Serve it with raita or whisked curd.

Print Recipe

Pyaaz paratha recipe / Whole wheat Onion paratha recipe in 10 minutes.

Course

Main Dish

Cuisine

Indian, South Asian

Keyword

onions, punjabi pyaaz paratha, pyaaz paratha recipe, wheat flour

Prep Time

5 minutes

Cook Time

3 minutes

Servings

paratha

Ingredients

• 1.5 medium Onions (finely chopped)
• 1/2 teaspoon Ginger-Garlic Paste
• 1/4 teaspoon Salt
• 1 teaspoon Red Chilli Powder or paprika
• 2 teaspoon Fresh Coriander Leaves / Cilantro (finely chopped)
• 1 teaspoon Fresh Mint Leaves (finely chopped)
• 1.5 cups Whole wheat flour
• 1/4 cup water (for kneading the dough)

Course Main Dish Cuisine Indian, South Asian Keyword onions, punjabi pyaaz paratha, pyaaz paratha recipe, wheat flour Prep Time 5 minutes Cook Time 3 minutes Servings paratha Ingredients 1.5 medium Onions (finely chopped) 1/2 teaspoon Ginger-Garlic Paste 1/4 teaspoon Salt 1 teaspoon Red Chilli Powder or paprika 2 teaspoon Fresh Coriander Leaves / Cilantro (finely chopped) 1 teaspoon Fresh Mint Leaves (finely chopped) 1.5 cups Whole wheat flour 1/4 cup water (for kneading the dough)

Instructions

1. Knead the wheat flour into a tight dough by adding little by little water as required. (Just like chapati dough). Cover it and keep aside.

   
2. In a bowl make the stuffing by adding onion, ginger garlic paste, salt, red chilli powder, coriander leaves and mint leaves. Mix well.Keep this aside.

   
3. Divide the dough into equal-sized small portions as you wish.
4. Take one portion of the dough and flatten it with your palm, such that it is a little thicker in the centre than the sides. Fill it with one tablespoon of stuffing.

   
5. Close it from the sides making a ball.

   
6. Now dip it in dry flour and gently roll it with a rolling pin into a thick chapati. (Do not press too much while rolling)

   
7. Now heat the girdle or Tawa and cook this chapati on the high flame on one side for 1 minute, then flip it, apply about 1/4 teaspoon oil and cook for 2 minutes. again flip apply oil and cook until golden in colour.
8. While cooking it, make tiny cuts with a spatula. (This allows even cooking inside since the onion is raw.)

   
9. That's it. Onion paratha is ready to be served. Serve it with simple raita.

   

Recipe Notes

1. Greasing the Tawa with oil before placing paratha on it is optional. (If you want to make it less oily then apply the oil directly on the paratha after it gets cooked on one side as instructed).
2. You can make partha of any shape and thickness as you like.
3. Try to chop the onions as small as you can. Do not squeeze the onions or make the stuffing much ahead of time, as this will make your stuffing watery. Make the stuffing just 5 minutes before you want to make paratha.
4. You can add paneer or cheese to the stuffing, if you like.