Onion Paratha Recipe

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour ((maida))
• 1 tsp salt
• 3/4 cup water (approx)
• 2 medium-sized red onions (thinly sliced)
• 1/4 cup chopped coriander leaves
• 4 to 6 green chillies (finely chopped)
• 1 tsp grated ginger
• 2 tsp grated garlic
• 1 tsp red chilli powder (or flakes)
• 1 tsp roasted coriander powder
• 1 tsp roasted cumin powder
• 1 tsp dry mango powder
• 1/2 tsp fennel seeds powder
• 1 tsp kasuri methi
• 1/2 tsp carom seeds ((ajwain))
• 2 tbsp besan gram flour
• 1/2 tsp salt
• 1/2 tsp chaat masala ((optional))
• nigella seeds ((kalonji) for sprinkling)
• ghee (for cooking)
• butter (for serving)

Instructions

1. 1

   prepare the dough: Combine the flours and salt in a bowl. Add water gradually and bring it together into a soft dough. Knead briefly until smooth. Cover and rest for 10–15 minutes.

2. 2

   Divide the dough into 6 equal portions, each about 80 grams. Shape into balls, cover, and let them rest while you prepare the filling.

3. 3

   prepare the filling: In a large bowl, combine all the filling ingredients except the salt. Use your hands to gently separate the onion slices and coat them evenly with the spices and besan. Add the salt last and mix again. This prevents the onions from releasing too much moisture too soon.

4. 4

   roll the dough balls: Lightly flour the surface and roll one dough ball into a thin circle. Roll a second ball to the same size.

5. 5

   Fill and seal: Spread a generous amount of onion filling over one rolled disc, leaving a small border around the edges. Place the second disc over it and press gently to seal.

6. 6

   cut and coil: Using a knife or pizza cutter, cut 3–4 long parallel strips. Starting from one end, roll the first strip into a spiral, then continue rolling along with the remaining strips to form a layered coil.

7. 7

   hand press: Dust lightly with flour. Sprinkle nigella seeds and coriander leaves on top, then gently press using the heel of your hand to spread into a thick paratha. Don't worry if filling escapes at the edges as it caramelises beautifully in the ghee.

8. 8

   cook: Heat a tawa over medium heat. Place the paratha on the tawa and cook for 2–3 minutes until the base is golden. Flip, apply ghee, flip again and apply ghee on the other side. Cook until both sides are golden and crispy. Assemble the next paratha while this one cooks.

9. 9

   serve: Slide straight onto a plate, sprinkle with chaat masala if using, and finish with a pat of cold butter. Serve hot with cold curd and your favourite achaar.