On a busy morning, few things beat a paratha that comes together fast and keeps you full. In most households the breakfast plate feels incomplete without one, and people happily tuck into it. While potato, cauliflower and paneer parathas are made all year round, the summer months are a good time to switch to an onion paratha — it is lighter on the stomach and just as satisfying. The best part is that it is as easy to make as it is enjoyable to eat. The only thing you need to watch is the rolling, so the filling stays inside and the paratha does not split.
What You Will Need
- Wheat flour - 2 cups
- Onion 2 (finely chopped)
- Green chillies - 2 (finely chopped)
- Coriander - finely chopped
- Carom seeds (ajwain) - ½ teaspoon
- Red chilli powder - ½ teaspoon
- Chaat masala or amchur - ½ teaspoon
- Salt - to taste
- Oil or ghee - for roasting and for the dough (moyan)
Start by Kneading the Dough
Take 2 cups of wheat flour in a large vessel. Mix in a little salt to taste and 1 teaspoon of oil as moyan. If you like, add a pinch of ajwain at this stage too, as it lifts the flavour of the paratha. Now add water little by little and knead a soft dough. Once done, cover the dough and let it rest for about 10 minutes so it sets properly.
Make the Spiced Onion Filling
In a bowl, combine the finely chopped onion, green chillies and coriander. To this add the ajwain, ½ teaspoon red chilli powder and ½ teaspoon chaat masala (or amchur). This mixture is the heart of the paratha, so mix it well and keep it aside.
Stuffing and Rolling the Right Way
Pinch off medium-sized balls from the rested dough. Dust one ball with a little dry flour and roll it out to the size of a puri. Place 2-3 spoons of the onion filling in the centre and sprinkle a little salt over it. Lift the edges from all sides and gather them together like a pouch (potli) to seal it. Press the sealed ball gently with your hands, then, using a little dry flour, roll it out very lightly into a paratha. Rolling with a gentle hand is the trick that keeps the filling from oozing out and stops the paratha from tearing.
Roast It Golden and Crisp
Heat a tava on the gas and place the rolled paratha on it. When one side is lightly cooked, flip it over. Now apply ghee or oil on both sides and, pressing gently with a spatula, roast it until it turns golden and crispy. Serve it hot with tea or chutney and enjoy your breakfast.
