A classic North Indian flatbread stuffed with a savory, spiced onion filling. These parathas are flaky on the outside, soft on the inside, and perfect for a hearty breakfast or lunch alongside yogurt and pickles.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
382cal
9gprotein
50gcarbs
18g
Ingredients
2 cup Atta (Whole wheat flour)
1 cup Water (Lukewarm, adjust as needed)
0.5 tsp Salt (For the dough)
1 tbsp Vegetable Oil (For the dough)
2 pcs Red Onion (Medium-sized, very finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
3 tbsp Cilantro (Freshly chopped)
0.75 tsp Red Chili Powder (Or Kashmiri red chili powder for color)
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Crispy Pyaaz Parathas with tangy pickle – an energy-giving breakfast, perfect for busy mornings and so delicious!
This rajasthani dish is perfect for breakfast. With 461.92999999999995 calories and 9.459999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Roasted cumin powder preferred)
0.5 tsp Amchur (Dry mango powder)
0.5 tsp Garam Masala
0.5 tsp Ajwain (Carom seeds)
4 tbsp Ghee (For cooking the parathas)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta (whole wheat flour), 0.5 tsp salt, and 1 tbsp of vegetable oil. Mix well with your fingertips.
Gradually add lukewarm water and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Knead for 7-8 minutes until the dough is elastic. Apply a few drops of oil on the surface to prevent it from drying out.
Cover with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for a soft paratha.
2
Prepare the Onion Filling
In a separate bowl, add the finely chopped red onions, green chilies, and cilantro.
IMPORTANT: Add the dry spices (red chili powder, cumin powder, amchur, garam masala, ajwain) and 0.75 tsp salt to the onion mixture ONLY when you are ready to start stuffing the parathas.
Mix everything well. Adding salt earlier will cause the onions to release water, making the filling soggy and difficult to work with.
3
Stuff and Seal the Parathas
After the dough has rested, knead it once more for a minute. Divide it into 8 equal-sized balls.
Take one dough ball and dust it with dry atta. Roll it into a small circle about 3-4 inches in diameter.
Place about 2 tablespoons of the onion filling in the center of the circle.
Bring the edges of the dough together, creating small pleats as you go. Gather the pleats at the center and pinch to seal the top tightly, removing any excess dough.
Gently flatten the stuffed ball with your palm.
4
Roll the Stuffed Parathas
Lightly dust the stuffed dough ball with dry atta on both sides.
Using a rolling pin, gently roll it out into a circle of about 6-7 inches in diameter. Apply even and light pressure to prevent the filling from tearing the dough.
If it starts to stick, dust with a little more flour. Roll all the parathas and keep them ready for cooking.
5
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the paratha on it.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles appear on the surface. This is the initial dry roast.
Flip the paratha. Apply about 1/2 tsp of ghee on the semi-cooked side.
Flip it again after another 30 seconds. Now apply ghee on the other side.
Press gently with a spatula, especially around the edges, to help it puff up. Cook, flipping a couple of times, until both sides are golden brown with some crisp, dark brown spots. Each paratha will take about 2-3 minutes to cook.
Repeat the process for all the remaining parathas.
6
Serve
Serve the hot Pyaaz Parathas immediately with a dollop of white butter, plain yogurt (dahi), or your favorite Indian pickle (achaar).
Servings64
Serving size: 1 serving
80cal
1gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
