Onion Paratha
Elevate your breakfast or dinner game with this flavorful Onion Paratha recipe, a classic Indian stuffed flatbread that's bursting with robust spices and layers of savory goodness. Made with whole wheat flour and filled with a tantalizing mixture of finely chopped onions, green chilies, fresh coriander, and aromatic spices like garam masala and carom seeds, this paratha offers a perfect balance of softness and crispness. The stuffing is carefully folded into the dough and rolled out to create a beautifully layered texture that cooks to golden perfection on a hot skillet, enhanced by a touch of ghee for added richness. Ready in just 35 minutes, these delicious stuffed parathas pair effortlessly with yogurt, tangy pickles, or spicy chutney, making them a versatile, crowd-pleasing dish. Whether you're cooking up a family meal or preparing a hearty snack, Onion Paratha is a must-try comfort food that delivers authentic Indian flavors in every bite.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 0.75 cup Water
- 1 teaspoon Salt
- 1 large Onion (finely chopped)
- 1 small Green chili (finely chopped)
- 2 tablespoons Fresh coriander leaves (finely chopped)
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 3 tablespoons Oil
- 2 tablespoons Ghee or butter (optional, for cooking)
Instructions
In a mixing bowl, add the whole wheat flour and salt. Gradually add water and knead into a soft, smooth dough. Cover the dough with a damp cloth and set aside for 15 minutes.
In another bowl, prepare the stuffing by combining the finely chopped onion, green chili, coriander leaves, carom seeds, red chili powder, garam masala, and cumin seeds. Mix well. Add a pinch of salt and let it sit for 5 minutes.
Take the rested dough and divide it into 6 equal parts. Roll each portion into a smooth ball.
Lightly flour a rolling surface. Take one dough ball and roll it into a small disc about 4 inches in diameter.
Place 2-3 tablespoons of the onion stuffing in the center of the disc. Carefully bring the edges together to seal the stuffing, pinching tightly to avoid the filling leaking out.
Flatten the stuffed dough ball gently and roll it out into a paratha of about 6-8 inches in diameter. Be careful to apply even pressure to avoid tearing.
Heat a tawa or skillet over medium heat. Place the rolled-out paratha on the hot skillet and cook for 1-2 minutes until bubbles form and it begins to brown slightly.
Flip the paratha and drizzle a small amount of ghee or butter around the edges. Press down gently with a spatula to ensure even cooking.
Flip again and cook until both sides are golden brown and fully cooked. Remove the paratha from the skillet and keep it warm under a clean kitchen towel.
Repeat the process for the remaining dough and stuffing.
Serve the onion parathas hot with yogurt, pickles, or your favorite chutney.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
