Pyaz Ka Parantha (Onion Paratha)

Introduction:

Pyaz Ka Parantha, or Onion Paratha, is a flavorful and hearty flatbread stuffed with spiced onions. This savory dish is a popular breakfast or snack option in North India and is a staple in many households. The crispy and soft paratha, combined with the zing of raw onions and aromatic spices, creates a mouth-watering experience that pairs perfectly with yogurt, pickles, or curry. If you’re looking to try something new for your next meal, Pyaz Ka Parantha is a delicious option that is both easy to prepare and satisfying.

Ingredients:

For the dough:

• 2 cups whole wheat flour (atta)
• Water (as needed)
• 1 tsp salt
• 1 tbsp oil or ghee (optional)

For the filling:

• 2 medium-sized onions, finely chopped
• 1-2 green chilies, finely chopped (optional)
• 1 tsp ginger, grated or finely chopped
• 1/2 tsp ajwain (carom seeds)
• 1/2 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• Fresh coriander leaves, chopped (optional)
• 1 tbsp lemon juice (optional)

Instructions:

1. Prepare the Dough:
   • In a large mixing bowl, add the whole wheat flour and salt.
   • Gradually add water and knead into a smooth, soft dough. If desired, add a tablespoon of oil or ghee for extra softness.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2. Prepare the Onion Filling:
   • In a separate bowl, add the finely chopped onions, green chilies, ginger, and fresh coriander leaves.
   • Add the cumin seeds, ajwain, red chili powder, turmeric powder, garam masala, salt, and lemon juice (if using). Mix well.
   • The mixture should be moist, but not too wet. If it’s too watery, you can add a little bit of dry flour to absorb the excess moisture.
3. Assemble the Paratha:
   • After the dough has rested, divide it into small equal-sized balls (about the size of a golf ball).
   • Roll each dough ball into a small, thick disc using a rolling pin (about 3-4 inches in diameter).
   • Place a spoonful of the prepared onion filling in the center of the disc. Be careful not to overstuff.
   • Carefully fold the edges of the dough over the filling to seal it into a pouch.
   • Gently roll the stuffed dough ball into a flat disc again, being careful not to let the filling spill out.
4. Cook the Paratha:
   • Heat a tawa or flat pan on medium heat.
   • Place the rolled-out paratha on the hot tawa and cook for about 1-2 minutes or until small bubbles start to form on the surface.
   • Flip the paratha, and drizzle a little oil or ghee on top. Press gently with a spatula to ensure even cooking.
   • Flip again and cook until both sides are golden brown and crispy.
   • Repeat the process with the remaining dough and filling.
5. Serve:
   • Serve the freshly made Pyaz Ka Parantha hot with yogurt, pickle, or a side of curry. It makes for a filling breakfast or a satisfying meal any time of the day.

Tips:

• You can add a pinch of asafoetida (hing) for a distinctive flavor to the filling.
• To make the parathas crispier, you can apply more ghee or oil during the cooking process.
• If you’re short on time, you can also make the dough and filling ahead of time and refrigerate it.

Conclusion:

Pyaz Ka Parantha is a versatile and tasty dish that brings together the rich taste of spiced onions with the goodness of whole wheat flour. Whether you’re serving it for breakfast or as a main meal, this paratha is sure to be a hit. It’s not just a great addition to your meal rotation, but also a perfect dish to impress your family or guests with its aromatic flavors. Enjoy the warm, crispy goodness of this traditional North Indian delicacy!