7-Spice Infused Onion Paratha
Made with a mixture of finely chopped onions, herbs, and spices, onion parathas are a tasty and fiery Indian flatbread that is wrapped in whole wheat dough.
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
Always add salt to the onion mixture just before stuffing to prevent it from becoming watery.
You can also sauté the onion mix for 1–2 minutes if you prefer less raw texture.
Add a little besan (gram flour) if the stuffing gets wet—it absorbs moisture well.
Serve hot with curd, butter, or pickle for the best taste.