Onion Paratha
Pyaz Paratha
Mamta Gupta
Onion Paratha is easy to make in all season, because onions are almost always available. It is tasty and easy to make. You can make it with any type of onions, including spring or green onions chopped finely. Don't throw away the stalks and green leaves, they are a tasty addition to the dough.
Makes 8-12, depending upon the size.
Ingredients
For the dough
3 1/2 cups (approximately 500 gm.) chapatti flour (keep a little aside on a plate, to use for dusting)
1 large onion (you can substitute spring/green onions and their stalks, chopped finely)
1 tbsp. oil
1 tsp. salt, adjust to taste
1/2 tsp. chilli powder, adjust to taste. You can use finely chopped green chillies instead.
Enough water to make dough.
Optional: a handful of chopped coriander leaves
For rolling out and cooking
A little flour for dusting.
1/4 cup of oil for frying
Instructions
Making the dough:
Place dough ingredients in a bowl. Add enough water, a little at a time as you mix, to make a soft to firm..ish dough. If you are new to making parathas, it is better to have firmer dough, which is easier to roll out. Experienced Indian cooks prefer softer dough, which make softer parathas.
Knead well to bind the dough into a ball. Do not use food processor for making this dough or it will grind the onions too fine and you will loose the texture.
Leave to stand for 10 minutes or so. Knead briefly again. This will make the dough smooth.
Rolling out and cooking the paratha
Break dough into 10-12 portions (size is your own choice) and roll them into balls, using a little dry flour to dust. Keep covered with a moist cloth.
To roll out, dust one ball with dry flour. Place it on a flat surface and roll it out to approximately 7 cm. or 3 inches diameter.
Place 1/8 tsp. (a few drops) of oil in the centre of the circle, pull the edges in and seal it in the centre. Now you have a ball again.
Heat a griddle or tava. Lightly oil its surface.
Roll out the ball into a 16-18 cm. or 6-7 inches circle. It should be rolled from centre outwards so that the edges are thinner than the centre. You may need to dip it in dusting flour on both sides a couple of time during this process. Parathas should not be too thin, approximately 2-3 mm. thick, as very thin ones do not have a 'bite'. This, however, is your personal choice, some people prefer paper thin parathas.
Put the paratha on the hot griddle/tava.
Turn it over when it becomes less opaque and you can see a few blisters on the under surface.
Cook the other side the same way and turn over again.
Brush a little oil on both surfaces, one by one. This can be done with the back of a long handled ladle or a soup spoon.
Press paratha gently all over with a flat spatula. If you see any steam escaping, seal it by pressing it gently, making it balloon up.
Cook this way until nicely browned on both sides.
Serve hot. Parathas can be eaten cold and are one of the most popular item in a north Indian packed lunch.
Notes
Picture 7 & 8 are from a different paratha, they are here to simply show the steps, as I had missed to photograph a few steps.
