Onion/Pyaaz Paratha
I love parathas in any form and with any filling. And since the day I have started blogging, I feel like trying out various combinations of food in my kitchen. But at times I do wonder, should I add these recipes in the blog? Will someone be interested to read these “it’s so simple-humble knows this” kind of dishes? But thanks to many of my amazing followers and their encouragement, I am motivated to
add all these and many more.
This is an ideal recipe when you are running short of vegetables and yet want to make something healthy and filling for your family. I am sure every household would always have a stock of onions at home. Moreover, this is a very fast and quick recipe. Perfect for an evening snack or quick breakfast or any time of the day. A small amount of grated paneer or cheese helps to bind the filling and prevents it from oozing out while rolling the parathas. Make sure you cool the filling before stuffing in the dough. Do not attempt to roll very thin. Serve it with tomato sauce or raita or any chutney of your choice.
Ingredients:
- Onion 1 big
- Salt to taste
- Turmeric powder a pinch
- Red chili powder a pinch
- Chopped coriander leaves 1 tbsp
- Grated paneer or cheese 1-2 tbsp
- Chat masala a pinch
- Oil as required
- Chapati dough as needed
Method:
- Knead chapati dough as we usually do and allow it to rest for atleast 20-25 minutes.
- Chop onion finely. Heat oil in a pan and saute the onion till golden.
- Now add salt, turmeric powder and red chili powder and mix well.
- Remove from heat and add some grated paneer or processed cheese.
- Sprinkle some chat masala and garnish with finely chopped coriander leaves.
- Allow the mixture to cool well.
- Take the dough and make big lime size balls out of it.
- Take a ball and flatten it in your palm and sprinkle lil oil on top.
- Fill it with a tablespoon of the filling and cover it neatly.
- Sprinkle dry flour and roll into parathas of desired thickness and size. Roll carefully so that the filling doesn’t ooze out.
- Heat an iron tava or a skillet and cook the parathas on both sides till they are golden in colour. Sprinkle oil or ghee while cooking.
- Serve it hot with any raita of your choice. I have served it with a nice spicy n tangy eggplant raita.
Notes:
- You may add finely chopped bellpeppers too while sauteing the onion. It tastes good.
- Adding some paneer or cheese helps in binding.
- Make sure you cool the filling really well before stuffing or else it will ooze out badly while rolling and make it quite messy. Talking by experience 🙂
