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A classic North Indian flatbread stuffed with a savory, spiced onion filling. These parathas are pan-fried until golden and crisp, perfect for a hearty breakfast or lunch with a side of yogurt and pickle.
Prepare the Dough
Prepare the Onion Filling
Stuff and Roll the Parathas
A classic North Indian flatbread stuffed with a savory, spiced onion filling. These parathas are pan-fried until golden and crisp, perfect for a hearty breakfast or lunch with a side of yogurt and pickle.
This punjabi recipe takes 45 minutes to prepare and yields 4 servings. At 392.12 calories per serving with 9.21g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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Cook the Parathas
Serve
Add 1/2 cup of grated mozzarella or processed cheese to the onion filling for a gooey, savory twist.
Incorporate 2 tablespoons of finely chopped fresh mint leaves into the filling for a refreshing aroma and flavor.
Increase the number of green chillies or add 1/4 teaspoon of black pepper powder to the filling for an extra kick of heat.
Add 2-3 cloves of finely minced garlic to the onion mixture for a pungent and aromatic flavor boost.
Made with whole wheat flour (atta), these parathas are a good source of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation, supports cardiovascular health, and protects cells from oxidative damage.
The complex carbohydrates from whole wheat provide a steady release of energy, making this a fulfilling meal for breakfast or lunch that can keep you energized for hours.
A single Onion Paratha contains approximately 200-250 calories, depending on the amount of ghee or oil used for cooking. This estimate is for one paratha from a batch of eight.
Onion Paratha can be a healthy choice when made thoughtfully. It uses whole wheat flour, which is rich in fiber, and onions, which provide vitamins and antioxidants. To make it healthier, use minimal ghee or oil for cooking and pair it with low-fat yogurt.
Tearing usually happens for a few reasons: the onions are chopped too coarsely, the filling is overstuffed, the filling is watery (if salt was added too early), or the dough is too stiff. Ensure onions are finely chopped and the dough is soft and pliable.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. The onion filling (without salt) can also be prepared and refrigerated. Add salt only when you are ready to make the parathas.
Onion Parathas are best served hot and fresh off the tawa. They are traditionally served with plain curd (dahi), raita, a variety of Indian pickles (achar), or a generous dollop of white butter (makkhan).
While this recipe is specifically for Onion Paratha, you can use the same dough and spice base with other fillings like grated cauliflower (gobi), mashed potatoes (aloo), or crumbled paneer.
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