Onion Paratha

Recipe of the week 🙂

Here is a delicious and very popular North Indian breakfast dish. I often make different type of parathas and the best part is every paratha has its own distinct taste.

It is a very healthy dish.  Today’s paratha recipe uses onion as a stuffing called onion paratha. This onion paratha is one of the easiest paratha, which I have made till date.

The method of making onion paratha is very easy.  You can chop the onion finely; drain all the excess water from onion by adding salt to it and leaving it aside for some time.  This water can also be used for kneading the dough.  This step is very important otherwise; you will not be able to make perfect parathas.

You can also check for other paratha recipes here Palak / Spinach Paratha, Aloo Paratha and Paneer Paratha.

Go ahead and try these Onion Parathas..

Onion Paratha

Prep time              : 30 minutes
Cooking time       : 5-6 minutes per paratha

Yields           : 6 Parathas

Category     : Breakfast, Dinner
Cuisine        : Indian


2 Cups whole-wheat flour
2-3 Medium sized onions
2 Chopped green chilies
1 Teaspoon chopped ginger
1/2 Teaspoon cumin seeds
1/2 Teaspoon coriander powder
1/4 Teaspoon cumin powder
1/4 Teaspoon garam masala
1/4 Teaspoon red chili powder
Wheat flour for dusting
1 Tablespoon oil for dough
Oil for frying parathas
Salt to taste


  • Finely chop onions, add salt and keep it aside for 10 minutes, so that the entire water oozes out.
  • Squeeze out all the water from onions. Do not discard that water. We will use it for making dough.
  • Add red chili powder, cumin powder, coriander powder, garam masala, cilantro and cumin seeds to the onions and mix well.
  • Take a cup of wheat flour; add 1 tbsp. oil, needed salt and make soft dough by adding water little at a time (use that onion water also). Knead the dough well, cover and let it sit for 20 minutes.
  • Take the dough and divide it into equal sized balls. Keep them aside.
  • Similarly, divide the onion stuffing into equal lemon sized balls.
  • Take a dough ball, dust it with wheat flour. Slowly, roll it into a small circle.
  • Keep the onion stuffing, gather all the corners and seal it well.
  • Dusting flour, roll out the sealed dough into a circle of approximately 6 inches in diameter just as you roll out chapati.
  • Heat a tawa and place the rolled out dough on it.
  • Reduce the flame to medium and cook till bubbles start forming on the top.
  • Then carefully flip it to the other side and let the other side also get cooked well. Apply oil on the upper surface.
  • Cook on both the sides, pressing with the back of the ladle, till golden brown spots appear on the paratha.
  • Once done, transfer it to a serving plate.



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