Pyaaz ka paratha | onion parathas

These Punjabi style onion parathas are a delicious flatbread made from wholewheat flour and a spiced onion filling. They go great with a cup of chai and are often served with pickle & yoghurt. The filling for these parathas is very easy. If you love onions, you will love these parathas!

Tips for making the best onion parathas 

• Ensure that the onions are finely chopped - otherwise you won't be able to roll out the parathas and they will risk tearing. Do not worry about using raw onions for the filling - they will soften when you cook the parathas.
  
  
• Choose onions which are fresh. Red or pink onions work the best for the recipe and have a milder taste than white onions. Shallots also work well!
  
  
• Spices like chilli powder, chaat masala & green chilli really bring out the flavour of the onions! 

Ingredients 
Makes 8 parathas 

For the dough
2 cups / 280g atta whole wheat flour
Pinch salt 
1 tsp oil 
Water, as required 

Ghee or oil for cooking the parathas

For the onion filling

1 large red onion or 2 medium red onions finely chopped
1/2 tsp kashmiri red chilli powder

1/4 tsp chaat masala optional
1 green chilli, finely chopped 
Handful chopped coriander leaves
1/2 tsp salt 

Method 

Making the dough

• Firstly, make the dough. Combine the atta, salt & oil to a bowl. Add water a little at a time to form a smooth and soft dough. Knead for around 5-7 minutes until smooth and slightly stretchy. 
  
  
• Grease with a little oil, cover and let rest for 20 minutes.
  
  

Making the onion filling

• Once the dough has almost finished resting, take a bowl, and add all of the ingredients for the onion filling, 
  
  
• Mix well using a spoon. The salt will cause the onions to release some moisture so you have to act quickly after preparing the filling
  
  

Preparing aloo parathas 

• Knead the dough again briefly again after resting and then divide into 8 equal pieces. Roll each into a smooth round ball. 
  
  
• Take one of the dough balls and flatten it slightly. Dust with atta and roll to around 5 - 7 cm in diameter. 
  
  
• Place of a 1-2 of teaspoons of the onion stuffing in the middle. Bring the edges of the dough together and ensure that the dough completely surrounds the stuffing. Ensure that the edges of the dough are sealed tight.
  
  
• Flattened the stuffed dough slightly and dust with a little flour. Roll out to a medium sized circle - around 10 cm. It is okay if the dough tears in a few places or the onions pierce through slightly. This is totally normal. Try to roll evenly, as it will ensure it cooks evenly. 
  
  

Cooking, roasting & serving onion parathas

• Heat a tawa or cast iron skillet to a medium - high heat. Once the skillet is hot, add the onion paratha. Cook until brown spots appear on the bottom. 
  
  
• Flip the onion paratha. On the partially cooked side spread a little ghee or oil and then and wait for brown spots to appear on the other side.
  
  
• Flip again and roast for 10 seconds. Spread a little ghee or oil over the other side and flip again. Roast the other side for another 10 seconds. 
  
  
• Roll and make all onion parathas this way. Keep them warm in a casserole pan or on a plate covered with a lid. I like to place them on a wire rack 
  
  
• Serve onion parathas with pickle, yoghurt & chai!