Why This Recipe Works
A stuffed onion paratha tastes more flavorful than a paratha which is made with onions mixed in the dough. And it is this stuffed method that makes all the difference in this recipe. A mixture of raw onions with spices is the stuffing. Do not worry as the raw onions get cooked and softened when roasting the paratha. So you enjoy the crispy layer of paratha filled with softened onions with a few hints of heat from the green chillies. The onions are the star in the dish as they add plenty of flavor and punch to these parathas. Onion paratha recipe is simple enough to make. Onions are easily available in any kitchen and more so in an Indian kitchen. Married in a Punjabi family, a variety of parathas are a top choice for breakfast always. I have shared almost all the various kinds of paratha recipes on the blog. I not only make stuffed parathas for breakfast but also for quick lunch or dinner as they are versatile enough to be eaten any time. Don’t you agree? When you pair them with a side vegetable dish or raita it makes for a complete meal. You could make these tasty parathas with any kind of onions you have – be it red, white or yellow. Shallots or pearl onions are some more options to consider. For all onion lovers, these parathas are a must to have. Easy to prepare and they also make a good tiffin box snack or lunch. If you have the leftover whole wheat dough, then you can make these parathas in a shorter time.
How to make Onion Paratha
Before you begin the recipe, you need to make unleavened whole wheat dough. If you have whole wheat dough, that is waiting to be used, move over to step 2.
Make Dough
- Take 2 cups of whole wheat flour, 1 to 2 teaspoons of oil and salt as required in a mixing bowl. If you prefer, omit including oil in the dough.
- Add ⅓ to ½ cup of water in portions.
- Mix and then begin to knead the dough adding water bit by bit as needed.
- Knead a soft, smooth dough. The amount of water needed will depend upon the quality of the flour. Place the dough in a covered container and let it rest for 20 to 30 minutes. Meanwhile finely chop 1 large onion and 1 to 2 green chilies.
- Later pinch a medium-sized ball from the dough. Roll it between your palms to a smooth dough ball. Place it on a flour-dusted board or work surface and roll to a 3 to 4 inches round circle.
Fill with Onions, Herbs, Spices
- Place the mixture of finely chopped onions & green chilies. If the onions are not finely chopped then they will pop out of the paratha while rolling or roasting. So it is a crucial step to finely chop the onions and green chillies.
- Sprinkle with 1 to 2 pinches each of red chili powder, garam masala powder and salt. You can sprinkle some dry whole wheat flour on top of the onions. This absorbs the moisture from the stuffing and helps to roll the parathas easily. I generally don’t sprinkle flour on the filling as I am pretty good at making parathas. But for beginners, you can try this tip.
- Bring the edges of the dough together and join them in the center.
- Press and flatten the joined edges & sprinkle some flour so that you can roll it easily in the next step.
Roll Onion Paratha
- Roll gently into a paratha about 7 to 8 inches diameter. Tearing may happen in a few places, but that’s alright. As the onions release moisture due to the presence of salt. Care has to be taken that a lot of dough does not tear off.
Roast
- Heat a tawa or griddle or skillet before you start rolling the paratha. Keep the flame to medium-high or high. Once the skillet becomes hot then place the rolled onion paratha on it. When the base has become ¼ cooked then flip with a spatula and cook the second side. You will some a few pale golden spots or blisters on this side. Spread some oil or ghee on the cooked side (about 1 to 2 teaspoons or more as you like) Note: For roasting use sunflower oil, peanut oil, any neutral oil or ghee (clarified butter). Though ghee gives a better flavor to the paratha.
- Once the second side is half cooked then flip again. Spread some oil or ghee (about 1 to 2 teaspoons or as required) on this side. Flip for a couple of times till evenly cooked. You will see brown spots or blisters will begin to appear and the outer layer of the onion paratha will become crisp at some places and golden. Do remember to press the edges with a spatula so that they are also cooked properly. Sometimes the parathas can remain undercooked.
- Remove and serve onion paratha hot or stack the parathas in a roti basket and then serve them.
Serving Suggestions and Storage
Enjoy onion paratha or pyaz paratha with your favorite sabzi or Mango Pickle or Raita or plain Curd or yogurt or unsalted white or yellow Butter or just have plain with Chai. They can also be packed for a tiffin box or had as breakfast or lunch. Store leftover parathas stacked in an air-tight container or roti basket at room temperature for 1 to 2 hours. Try to eat them in a couple of hours.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Paratha Recipe (Homemade Punjabi Style) Paneer Paratha Recipe Gobi Paratha (Cauliflower Stuffed Flatbread) Mooli Paratha (Radish Stuffed Flatbread) This onion paratha recipe post from the blog archives (January 2013) has been republished and updated on 26 May 2021.
title: “Onion Paratha Pyaz Paratha " ShowToc: true date: “2024-10-19” author: “Sierra Smith”
Why This Recipe Works
A stuffed onion paratha tastes more flavorful than a paratha which is made with onions mixed in the dough. And it is this stuffed method that makes all the difference in this recipe. A mixture of raw onions with spices is the stuffing. Do not worry as the raw onions get cooked and softened when roasting the paratha. So you enjoy the crispy layer of paratha filled with softened onions with a few hints of heat from the green chillies. The onions are the star in the dish as they add plenty of flavor and punch to these parathas. Onion paratha recipe is simple enough to make. Onions are easily available in any kitchen and more so in an Indian kitchen. Married in a Punjabi family, a variety of parathas are a top choice for breakfast always. I have shared almost all the various kinds of paratha recipes on the blog. I not only make stuffed parathas for breakfast but also for quick lunch or dinner as they are versatile enough to be eaten any time. Don’t you agree? When you pair them with a side vegetable dish or raita it makes for a complete meal. You could make these tasty parathas with any kind of onions you have – be it red, white or yellow. Shallots or pearl onions are some more options to consider. For all onion lovers, these parathas are a must to have. Easy to prepare and they also make a good tiffin box snack or lunch. If you have the leftover whole wheat dough, then you can make these parathas in a shorter time.
How to make Onion Paratha
Before you begin the recipe, you need to make unleavened whole wheat dough. If you have whole wheat dough, that is waiting to be used, move over to step 2.
Make Dough
- Take 2 cups of whole wheat flour, 1 to 2 teaspoons of oil and salt as required in a mixing bowl. If you prefer, omit including oil in the dough.
- Add ⅓ to ½ cup of water in portions.
- Mix and then begin to knead the dough adding water bit by bit as needed.
- Knead a soft, smooth dough. The amount of water needed will depend upon the quality of the flour. Place the dough in a covered container and let it rest for 20 to 30 minutes. Meanwhile finely chop 1 large onion and 1 to 2 green chilies.
- Later pinch a medium-sized ball from the dough. Roll it between your palms to a smooth dough ball. Place it on a flour-dusted board or work surface and roll to a 3 to 4 inches round circle.
Fill with Onions, Herbs, Spices
- Place the mixture of finely chopped onions & green chilies. If the onions are not finely chopped then they will pop out of the paratha while rolling or roasting. So it is a crucial step to finely chop the onions and green chillies.
- Sprinkle with 1 to 2 pinches each of red chili powder, garam masala powder and salt. You can sprinkle some dry whole wheat flour on top of the onions. This absorbs the moisture from the stuffing and helps to roll the parathas easily. I generally don’t sprinkle flour on the filling as I am pretty good at making parathas. But for beginners, you can try this tip.
- Bring the edges of the dough together and join them in the center.
- Press and flatten the joined edges & sprinkle some flour so that you can roll it easily in the next step.
Roll Onion Paratha
- Roll gently into a paratha about 7 to 8 inches diameter. Tearing may happen in a few places, but that’s alright. As the onions release moisture due to the presence of salt. Care has to be taken that a lot of dough does not tear off.
Roast
- Heat a tawa or griddle or skillet before you start rolling the paratha. Keep the flame to medium-high or high. Once the skillet becomes hot then place the rolled onion paratha on it. When the base has become ¼ cooked then flip with a spatula and cook the second side. You will some a few pale golden spots or blisters on this side. Spread some oil or ghee on the cooked side (about 1 to 2 teaspoons or more as you like) Note: For roasting use sunflower oil, peanut oil, any neutral oil or ghee (clarified butter). Though ghee gives a better flavor to the paratha.
- Once the second side is half cooked then flip again. Spread some oil or ghee (about 1 to 2 teaspoons or as required) on this side. Flip for a couple of times till evenly cooked. You will see brown spots or blisters will begin to appear and the outer layer of the onion paratha will become crisp at some places and golden. Do remember to press the edges with a spatula so that they are also cooked properly. Sometimes the parathas can remain undercooked.
- Remove and serve onion paratha hot or stack the parathas in a roti basket and then serve them.
Serving Suggestions and Storage
Enjoy onion paratha or pyaz paratha with your favorite sabzi or Mango Pickle or Raita or plain Curd or yogurt or unsalted white or yellow Butter or just have plain with Chai. They can also be packed for a tiffin box or had as breakfast or lunch. Store leftover parathas stacked in an air-tight container or roti basket at room temperature for 1 to 2 hours. Try to eat them in a couple of hours.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Paratha Recipe (Homemade Punjabi Style) Paneer Paratha Recipe Gobi Paratha (Cauliflower Stuffed Flatbread) Mooli Paratha (Radish Stuffed Flatbread) This onion paratha recipe post from the blog archives (January 2013) has been republished and updated on 26 May 2021.
