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Onion Paratha

INGREDIENTS:

  1. Whole Wheat Flour 1 cup
  2. All-purpose Flour 1 cup
  3. Water as needed
  4. Salt to taste
  5. Oil 2-3 tbsp
  6. Onion 2 medium, thinly sliced
  7. Carrom Seeds 1/4 tsp
  8. Nigella Seeds 1/4 tsp
  9. Red Chili Powder 1 tsp
  10. Turmeric Powder 1/2 tsp
  11. Garam Masala Powder 1/2 tsp
  12. Coriander Powder 1/2 tsp
  13. Chili Flakes 1/4 tsp
  14. Green Chilis 2-3 finely chopped
  15. Gram Flour (Besan) 1-2 tbsp
  16. Coriander Leaves chopped 1-2 tbsp 


METHOD:

Serving size: 6-8


Combine both flours, 1 tbsp of oil, and salt in a mixing bowl. Gradually add water and knead into a soft dough.

Cover and let it rest for 20-30 minutes.

Heat 1 tsp of oil in a pan and roast the besan until fragrant and slightly darker in color. Remove and set aside. 

In the same pan, heat 1 tbsp oil. Add the onions and saute until they turn translucent but not browned.

Add the roasted besan, green chilis, carom seeds, nigella seeds, chili flakes, all the dry spice powders, and chopped coriander leaves. Mix well and let the filling cool completely.

Divide the dough into equal balls. Roll one ball into a thin circle (about 7-8 inches). Place the onion filling in the center and spread evenly.

With a sharp knife, make a single straight slit from the center to the edge of the circle.

Fold one section over to form a 1/3 sector. Then keep folding around in the same direction until a triangle is formed.

Gently roll with a rolling pin to level the surface, taking care not to compress the layers.

Place the paratha on a hot griddle. Cook over medium heat, applying oil on both sides, until crisp with golden spots.


Serve hot alongside plain yogurt, mango pickle, and onion slices, topped with a light sprinkle of red chili powder.



  

 

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