Onion paratha is a popular Indian flatbread made with a filling of finely chopped onions and a blend of spices. It is a delicious and satisfying dish that can be enjoyed for breakfast, lunch, or dinner.
Onion parathas are often served hot and can be enjoyed on their own or accompanied by yogurt, pickle, or a side dish such as curry or raita. They offer a delightful combination of flavors, with the sweetness of the caramelized onions blending harmoniously with the spices and the earthiness of the whole wheat flour.
Overall, onion paratha is a delicious and satisfying dish that can be enjoyed as a breakfast item, a lunchtime snack, or as part of a complete meal. Its savory taste and crispy texture make it a favorite among paratha lovers, and it is a versatile dish that can be adapted to suit different palates and preferences.
- 2 cups whole wheat flour
- 1 large onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon red chili powder (optional)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil or ghee (clarified butter)
- Water, as needed
- Additional flour for dusting
- In a large mixing bowl, combine the whole wheat flour, salt, and 1 tablespoon of oil or ghee. Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for about 15-20 minutes.
- Meanwhile, in a separate bowl, mix the finely chopped onions, green chili (if using), red chili powder, turmeric powder, cumin powder, garam masala, and salt. Mix well to combine all the ingredients.
- After the resting period, divide the dough into small lemon-sized balls. Take one dough ball and roll it into a small circle using a rolling pin and some flour for dusting.
- Place a spoonful of the onion filling in the center of the rolled dough circle. Bring the edges of the dough together to seal the filling inside, creating a stuffed ball.
- Flatten the stuffed ball and gently roll it into a paratha, using flour for dusting as needed. Be careful not to press too hard, as the filling may come out.
- Heat a tawa or griddle over medium heat. Once hot, place the rolled paratha on the tawa and cook for a minute or until small bubbles start to appear on the surface.
- Flip the paratha and spread some oil or ghee on the cooked side. Cook for another minute, pressing lightly with a spatula to ensure even cooking and browning.
- Flip again and spread oil or ghee on the other side. Cook until both sides are golden brown and crispy.
- Remove the cooked paratha from the tawa and place it on a plate. Repeat the process with the remaining dough balls and onion filling.
Onion parathas are best enjoyed hot off the griddle and can be served with yogurt, pickle, or any curry of your choice. They make a delicious and satisfying meal on their own or as a part of a larger spread. Enjoy!
- Accompaniments: Onion paratha pairs well with yogurt (plain or flavored), raita (yogurt-based dip with vegetables or herbs), pickle (such as mango pickle or mixed vegetable pickle), or chutney (such as mint chutney or tamarind chutney). These condiments add a refreshing and tangy element to the parathas.
- Curries: Onion paratha can be served alongside a wide range of Indian curries. Some popular options include butter chicken, paneer tikka masala, chana masala (chickpea curry), dal makhani (creamy lentil curry), or aloo gobi (potato and cauliflower curry). The soft and flavorful parathas can be torn and used to scoop up the curry, creating a delightful combination of flavors.
- Vegetable sides: Serve onion paratha with simple vegetable sides to create a balanced meal. For example, you can prepare aloo bhaji (spiced potato stir-fry), baingan bharta (roasted eggplant mash), or bhindi masala (spiced okra) as accompaniments. These dishes complement the parathas and add variety to the meal.
- Salad: Include a fresh salad as a side dish to add crunch and freshness to the meal. A simple cucumber and tomato salad with lemon juice and herbs, or a mixed green salad with a tangy dressing, can provide a refreshing contrast to the rich flavors of the parathas.
- Breakfast or brunch: Onion parathas are a satisfying option for breakfast or brunch. Serve them with a cup of hot chai (Indian spiced tea) or a glass of fresh juice for a complete meal. You can also include some scrambled eggs or omelet as a protein-rich addition to the breakfast spread.
- Street food style: Embrace the street food vibe by serving onion parathas with a side of spicy potato filling (aloo sabzi) and topping them with a dollop of tangy tamarind chutney and mint chutney. This combination mimics the popular Indian street food dish called “paratha roll” or “kathi roll.”
Tips and Variations
- Finely chop the onions: Ensure that the onions are chopped finely so that they cook well and blend seamlessly with the other flavors in the paratha.
- Squeeze out excess moisture from the onions: After chopping the onions, you can squeeze out any excess moisture by placing them in a clean kitchen towel or cheesecloth and squeezing tightly. This step prevents the paratha from becoming soggy during cooking.
- Adjust spice levels: Feel free to adjust the amount of spices according to your taste preferences. If you prefer a milder paratha, reduce the amount of red chili powder or omit it altogether. Similarly, if you enjoy spicier flavors, add more green chilies or a pinch of chili flakes.
- Use ghee or oil generously: Brushing the paratha with ghee or oil during the cooking process enhances its flavor and helps in achieving a crispy texture. Be generous with the ghee or oil for a richer and tastier paratha.
- Cook on medium heat: To ensure even cooking and browning, cook the parathas on medium heat. High heat may lead to burning, while low heat may result in undercooked parathas.
- Cheese: Add grated cheese, such as paneer or cheddar, to the onion filling. The cheese melts and creates a gooey and flavorful filling within the paratha.
- Masala: Enhance the spice levels by adding additional spices like coriander powder, fennel seeds, or amchur (dry mango) powder to the onion filling. This variation adds an extra layer of complexity to the flavors.
- Mint: Incorporate freshly chopped mint leaves into the onion filling for a refreshing twist. Mint adds a delightful aroma and freshness to the paratha.
- Multigrain: Replace a portion of the whole wheat flour with other flours like besan (gram flour), ragi (finger millet) flour, or oats flour to create a healthier and more nutritious version of the paratha.
- Stuffed: Instead of mixing the onions directly into the dough, create a stuffed paratha by rolling out the dough, placing the onion filling in the center, and sealing the edges. This variation gives a more pronounced onion flavor in each bite.
- Q: Can I make onion paratha ahead of time?
A: Yes, you can make the parathas ahead of time. After cooking the parathas on the griddle, allow them to cool completely. Once cooled, you can store them in an airtight container or ziplock bag. When you’re ready to serve, reheat the parathas on a tawa or griddle until they are heated through and regain their crispiness.
- Q: Can I freeze onion paratha?
A: Yes, onion paratha can be frozen. After cooking the parathas, allow them to cool completely. Place a parchment paper or plastic wrap between each paratha to prevent them from sticking together. Then, stack the parathas in a freezer-safe bag or airtight container. When you want to use them, thaw the parathas in the refrigerator overnight and reheat them on a tawa or griddle.
- Q: Can I use store-bought roti or tortilla?
A: While it is possible to use store-bought roti or tortilla as a base, the texture and taste may differ from traditional homemade onion paratha. Rotis and tortillas are generally thinner and may not hold the onion filling as well. However, if you’re in a pinch, you can place the onion filling on a store-bought roti or tortilla, fold it over, and cook it on a griddle until heated through.
- Q: Can I make onion paratha gluten-free?
A: Yes, you can make gluten-free paratha by using alternative flours such as gluten-free all-purpose flour, chickpea flour (besan), or a blend of gluten-free flours. Adjust the proportions and follow a gluten-free recipe to ensure the dough holds together and rolls out smoothly. The texture and taste of the parathas may vary from the traditional wheat-based version.
- Q: Are onion parathas spicy?
A: The spice level of onion parathas can be adjusted according to personal preference. The basic recipe includes red chili powder and optionally green chilies, but you can reduce or omit the spices if you prefer a milder taste. You can also customize the spiciness by adding more or less chili powder or green chilies to suit your desired level of heat.
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