Pyaz Ka Paratha (Onion Stuffed Pan-fried Flatbread)

Delicious paratha stuffed with finely chopped onion along with green chilies and spices. Serve Onion Paratha with Raita or Pickle.

Ingredients:

To prepare dough:

• 2 cups whole wheat flour
• 1 tsp salt
• 1 tbsp cooking oil
• water to knead

To prepare stuffing:

• 1 cup white onion finely chopped
• 2-3 green chilies finely chopped
• 2 tbsp stuffed Parantha Masala (available in Indian Grocery Stores)
• 1 tsp red chili powder
• Salt to taste

To pan fry:

• Cooking oil to pan-fry parathas

Method: See for demonstration ( Making Paratha Method VI )

• Knead the whole-wheat flour into smooth dough and keep aside for 30 minutes.
• Divide the dough into 10-12 equal sized small balls. Flour a clean surface and roll each ball out into a circle (like pancakes) about 2-3" in diameter.
• Place chopped onion and chopped green chilies on one circle; sprinkle Paratha Masala Powder, red chili powder and salt according to your taste. Cover the stuffing with the other circle. Press gently around the edges.

• Carefully roll out the stuffed circles into paratha, sprinkling whole-wheat flour on the surface, to avoid sticking of paratha with rolling pin.
• Heat a tawa or griddle and place a paratha on it. Flip the paratha when tiny bubbles rise on the surface. Drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip the paratha carefully again after few seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown. Remove from the griddle and repeat with the other parathas until all are cooked.
• Serve with Raita and/or Pickle and /or Chutney and Aloo Subji of your choice.

Do You Know?

Cooking onions and sweet onions, can be stored at room temperature, in mesh bag in dry, cool, dark, well ventilated location. In this environment, cooking onions have a shelf life of 3 to 4 weeks, and sweet onions 1 to 2 weeks.