Chopped onions and garlic (optional) are cooked with salt, red chili powder, garam masala and chat masala till soft. Whole wheat flour dough ball is rolled in a Roti (flat bread). Cooked onion mixture is enveloped in it and baked on tava from both the sides to make onion paratha.
Onion paratha is eaten in breakfast, lunch, dinner and as snack food in India. You can also see people carry it in journey when they travel from one city to another. Onion paratha is though eaten across India, but especially popular in Rajasthan and Punjab.
Today, I’m sharing a simple and authentic onion paratha recipe with video in this post. Scroll down to see the detailed recipe.
Add onion, salt and red chili powder in it and cook it on medium flame for 5 minutes.
Stuffing is ready to fill in paratha. Turn it in a bowl and let it cool.
Meanwhile make dough from the wheat flour.
Preheat a tava to bake onion paratha.
Now make 2 inch sized balls from the dough. Dust the ball with wheat flour and roll it in 3 inch size.
Put 2 tsp onion mixture over it and envelop it by folding the edges of rolled flat bread to seal it properly to again shape a ball.
Once again dust it with wheat flour and roll it in 5 inch size flat bread with light pressure. Stuffing can pop out if you roll the paratha with excess pressure.
Grease your hot tava with ghee and put the onion paratha over it. Let it bake on medium flame for 1 minute.
Apply ghee at upper surface of paratha and turn over. Let it bake on medium flame for another 1 minute. After a while, apply ghee on this surface and once again turn over your paratha and bake till light brown spots appears all over it.
A crispy onion paratha is ready. You can serve it hot or at room temperature with yogurt, raita, pickles, chutney and tomato sauce.