An assortment of finely chopped onions, herbs, and spices is encased in whole wheat dough to create the filling and spicy Indian flatbread known as onion paratha. Ideal for breakfast, lunch, or dinner, it has a crispy exterior and a juicy, tangy interior. This 7-spice onion paratha will quickly become your favorite if you’re searching for a filling, quick dinner with a strong Indian taste.
7-Spice Infused Onion Paratha
Equipment
- 1 Rolling pin (belan)
- 1 Tawa
- Mixing bowls
- chopping board, knife
- Spatula
Ingredients
Dough
- 2 Cup Whole wheat flour(atta)
- 3/4 cup water
- 1/2 tsp salt
- 1 tbsp oil
Stuffing
- 2 Medium onion, chopped
- 2 Green chilies, chopped
- 2 tbsp coriander leaves fresh and chopped
- 1 tsp carom seeds (ajwain)
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder
- 1/2 tsp Garam masala
- Salt for taste
Instructions
Prepare the Dough
- In a large bowl, mix wheat flour and salt. Gradually add water and knead to form a soft, pliable dough. Cover and rest the dough for 20 minutes.
Make the Onion Filling
- In a bowl, mix chopped onions, green chilies, coriander, carom seeds, cumin, and the spices. Add salt just before stuffing to avoid releasing water. Mix well and keep aside.
Assemble the Parathas
- Divide the dough into 4 equal portions.Roll one portion into a small disc. Place 2 tbsp onion filling in the center. Bring edges together and seal well. Gently roll into a thick paratha (use dry flour to avoid sticking).
Cook the Paratha
- Heat a tawa on medium flame. Place the rolled paratha on the hot tawa. Cook one side for 30 seconds, flip, and apply ghee or oil. Flip again and press gently until both sides are golden brown and crisp.
Notes
Why You’ll Fall in Love with This Paratha
Crispy, spicy, and soul-satisfying—this onion paratha is the kind of dish that brings warmth to your morning or comfort to your dinner. Whether you’re making it for a quick weekday breakfast or a lazy Sunday brunch, it never fails to please. The spicy stuffing and flaky layers will make this a repeat recipe in your home.
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FAQs
Q1: Can I prepare the onion filling in advance?
Yes, but only chop onions and store them dry. Mix salt and spices just before cooking to prevent water release.
Q2: What can I serve with onion paratha?
It goes great with curd, pickle, butter, or even mint chutney.
Q3: Can I make onion paratha without ghee?
Absolutely! You can use oil instead. Ghee gives a richer taste, but oil is a lighter alternative.
