🧅 Onion Paratha (Pyaz Paratha)

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Onion Paratha is a delicious whole wheat flatbread stuffed with finely chopped onions, green chillies, and aromatic spices. Popular in Punjabi homes, it makes a perfect breakfast or tea-time meal.

⏱ Time Required

Prep Time: 10 minutes
 Resting Time: 20 minutes
 Cook Time: 20 minutes
 Total Time: 50 minutes

🥣 Ingredients

For Dough

  • 2 cups whole wheat flour

  • ½ teaspoon salt

  • 1–2 teaspoons oil or ghee (optional)

  • ⅓ to ½ cup water (as required)

For Onion Stuffing

  • 1 large onion, finely chopped

  • 1–2 green chillies, finely chopped (optional)

  • Garam masala – as required

  • Red chilli powder / paprika – as required

  • Salt – as required

  • Oil or ghee – for roasting

👩‍🍳 Instructions

1. Kneading the Dough

  1. Mix flour and salt in a bowl.

  2. Add oil or ghee and some water.

  3. Knead into a smooth, soft dough, adding water as needed.

  4. Cover and rest for 20–30 minutes.

2. Preparing the Onion Filling

  1. Finely chop onions and green chillies.

  2. Mix them together and keep aside.
     (Very fine chopping is important to prevent stuffing from coming out while rolling.)

3. Making Onion Paratha

  1. Divide dough into medium-sized balls.

  2. Roll one ball into a 3–4 inch disc.

  3. Place onion mixture in the center.

  4. Sprinkle garam masala, red chilli powder, and salt.

  5. Bring edges together, seal, and flatten gently.

  6. Dust with flour and roll into a 6–8 inch paratha.

  7. Heat a tawa on medium-high flame.

  8. Place paratha on hot tawa and cook with oil or ghee on both sides until golden brown.

  9. Press edges with spatula for even cooking.

🍽 Serving Suggestions

Serve hot with:

  • Yogurt (curd)

  • Mango pickle

  • Chai (tea)

  • Any dry vegetable sabzi

Great for tiffin and travel food too.

📝 Notes & Variations

  • Chop onions and chillies very finely.

  • Add chopped coriander leaves for extra flavor.

  • Add a pinch of ajwain (carom seeds) for variation.

  • For kids, skip green chillies and spices.

  • For tangy taste, add amchur or chaat masala.

  • Dough must be soft and pliable for best texture.

  • Cook on a hot tawa (not too cold, not too hot).

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