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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.
Prepare the Dough
Prepare the Onion Filling
Stuff and Seal the Parathas
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.
This punjabi recipe takes 45 minutes to prepare and yields 4 servings. At 382.14 calories per serving with 8.95g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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Roll the Stuffed Parathas
Cook the Parathas
Serve
Add 1/2 cup of grated mozzarella or processed cheese to the onion filling for a cheesy, gooey center.
Mix 1/2 cup of crumbled paneer (Indian cottage cheese) into the onion mixture for a protein-rich version.
Increase the amount of green chilies or add a pinch of black pepper powder to the filling for extra heat.
Add 2 tablespoons of finely chopped fresh mint leaves along with cilantro for a refreshing twist.
Made from whole wheat flour (atta), these parathas are a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Onions are rich in antioxidants, particularly quercetin, which helps combat inflammation and protect cells from damage caused by free radicals.
Spices like ajwain (carom seeds) and cumin are traditionally known to improve digestion, relieve gas, and prevent bloating.
Tearing usually happens for three reasons: 1) The onions are not chopped finely enough. 2) The filling is watery because salt was added too early. 3) Too much pressure is applied while rolling. Ensure onions are minced, add salt at the last minute, and roll gently.
Pyaaz Paratha can be a healthy meal. It's made with whole wheat flour, which is a good source of fiber. Onions provide antioxidants. To keep it healthy, use minimal ghee or oil for cooking and pair it with yogurt instead of butter.
A single Pyaaz Paratha, cooked with about 1/2 tsp of ghee, contains approximately 180-220 calories, depending on its size and the amount of ghee used. This estimate includes the dough and the filling.
You can make the dough up to 24 hours in advance and store it in an airtight container in the refrigerator. For the filling, you can chop the onions, chilies, and cilantro ahead of time, but only mix in the salt and spices right before you start stuffing.
Pyaaz Paratha is best served hot, straight from the tawa. It pairs wonderfully with plain yogurt (dahi), mango pickle (aam ka achaar), mint chutney, or a dollop of white butter (makkhan).
If the filling becomes watery, you can add 1-2 tablespoons of roasted gram flour (besan) or breadcrumbs to it. This will absorb the excess moisture and also add a nice nutty flavor.
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