Pyaaz Ka Paratha is one of the dishes that I prepare often when I crave for something quick and filling for my breakfast/snacks. Knowing such dishes is a great advantage when you are expecting your child to return back home from their day’s play with a growling stomach. Serve it to them with some curd or Sirka, or plain simple Aloo Stir Fry and you will be sorted for few hours.
This was one recipe, that Mom would often prepare when I was growing up. Being from UP family, Parathas have a special place in our hearts and our kitchen. Mom would often make several variety of Parathas for us but two varieties of Parathas were prepared more frequently than others-Aloo ka Paratha and Pyaz Ka Paratha. Aloo Parathas were particularly served on Sunday, when Mom had little more time to spend in kitchen (she was a working professional) and Pyaz Ka Paratha was a quick fix arrangement for us that would keep us full for couple of hours at-least. It’s a no-brainer that Aloo ka Paratha with the spiced potato stuffing was my favorite, but Onion Paratha was no less. We, my sister and me, were served this hot Parathas, straight out from Tava into our plates. Mom would roll out these flat breads at such a brilliant pace that our plates would be refilled before we finished the previous one. Hot and crisp Parathas with spicy Aloo Bhujia, tangy Sirka were such a bliss that we always ended up gorging on more number of Parathas than our appetite could have it.
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Like any typical Indian family, my Dad’s dictum was nobody counts rotis served in their plate and we were supposed to eat as much as we wanted. I often ended up defying this dictum when rotis were served but with Onions Parathas I was more than happy to oblige.
Unlike its stuffed counterparts, making Pyaz paratha is a fairly simple task and does not require any special skills. If you have been rolling out rotis/phulkas every day for your meal, you will pick up this recipe like a breeze.
Let’s go through the recipe now.
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- 2 Cups=250gms Wheat Flour
- 1 Large=100 gms Onions finely chopped
- ¼th Cup fresh Coriander Leaves
- 2 Green Chilies-finely chopped
- 1 tsp Carom Seeds
- 1 tsp Salt
- Cooking Oil
- Water as needed
- In a large flat dish, add wheat flour. Add Salt, Carom Seeds and 1 tbsp Cooking Oil and mix well. Add chopped Onions, Coriander Leaves and Green Chilies and mix well
- Add lukewarm water and knead flour into dough. Ensure you do not pour too much water at a time. This will make the dough too sticky to handle. Keep adding water in small quantities as you knead.
- We have kneaded wheat flour into soft dough using ¾th cup water. Apply some Oil on your palms and knock the dough one more time. Let dough rest for 20 mins
- Take a lemon sized balls from dough. You can take smaller or bigger sized balls too. You can roll into round Parathas or triangle shaped Parathas.
- Apply some Oil on palm and roll into smooth balls. We will make 4 balls and keep the dough aside.
- Take rolling pin and board (Chakla-Belan). Apply some Oil on Rolling Pin. Coat dough ball in wheat flour. Roll into round/triangle Parathas
- Ensure you roll out Parathas of even thickness. Dust off board with some flour if you feel dough sticking to the board. Rolled Paratha is ready. Similarly, we will roll other Parathas
- Heat a Iron griddle/non-stick tawa. When Tawa becomes hot, Put one Paratha on griddle. Slightly cook the underside for 15-20 seconds. Flip to cook from other side. You can see light brown colored spots. Smear the Parathas with Oil.
- Cook from underside (40 secs). Change sides again and smear Oil on other side. We will roast until Parathas become slightly crisp. The amazing part of the recipe is taste of Onions as it gets roasted. Remove Parathas from Tawa. Similarly, make other Onion Parathas.
- Never place the cooked Parathas in a Plate directly. It may get wet and soggy due to steam condensation. You can place it on top of a strainer, an Oven rack, or a bowl. This ensures Parathas do not become soft and wet.
- Onion Parathas can be relished with dry or gravy veg preparations. It tastes well with Curd, sweet lime pickle or Sirka
- In Indian cooking, making Rotis/Phulkas has fair bit of science involved. If we know this Science, it will help us make our rotis softer. Let's talk about this science in brief
- Wheat flour is composed of Gluten. When we knead dough gluten strings provide flexibility to the dough.
- Tip 1: Prefer Lukewarm water for kneading dough
- Tip 2: Knead dough with your palms
- Tip 3: Let the dough rest for 15 mins
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