Pyaaz Ka Paratha-Onion Paratha
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Serves: 8-10
 
Ingredients
  • 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
Instructions
  1. 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
  2. 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.
  3. 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
  4. 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.
  5. Apply some Oil on palm and roll into smooth balls. We will make 4 balls and keep the dough aside.
  6. Take rolling pin and board (Chakla-Belan). Apply some Oil on Rolling Pin. Coat dough ball in wheat flour. Roll into round/triangle Parathas
  7. 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
  8. 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.
  9. 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.
  10. 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.
  11. Onion Parathas can be relished with dry or gravy veg preparations. It tastes well with Curd, sweet lime pickle or Sirka
  12. 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
  13. Wheat flour is composed of Gluten. When we knead dough gluten strings provide flexibility to the dough.
  14. Tip 1: Prefer Lukewarm water for kneading dough
  15. Tip 2: Knead dough with your palms
  16. Tip 3: Let the dough rest for 15 mins
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/pyaaz-ka-paratha-onion-paratha/