Onion Paratha :
Onion Paratha : Are you tired of eating plain paratha? At that point try onion paratha. This is not the regular onion stuffed paratha recipe but a parcel less demanding and distinctive formula that makes similarly top-notch and delightful parathas. In this recipe, chopped onion, green chili, coriander leaves, and other flavors are sautéed in oil and blended in the batter itself and at that point, the paratha is shallow fried as with its other different varieties.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 servings (6 pieces)
Ingredients:
| 1 cup (for dough) + 1/2 cup (for dusting) Wheat Flour |
| 3/4 cup finely chopped Onion |
| 1/4 teaspoon Cumin Seeds |
| 2 Green Chillies, finely chopped |
| 1/4 teaspoon Garam Masala Powder |
| 1 teaspoon Coriander Powder |
| 4 tablespoons finely chopped Coriander Leaves |
| 4 teaspoons + shallow frying Oil |
| Salt |
Directions:
1. Warm 1 teaspoon oil in a little pan over medium fire. When it is hot sufficient, include cumin seeds; when they begin to crackle, include finely chopped onion and sauté until it turns light brown.
2. Include finely chopped green chilli, chopped coriander leaves, garam masala powder and coriander powder; blend well and turn off the fire. Let the sautéed onion blend cool for 3-4 minutes.
3. Blend 1 cup wheat flour, 2 teaspoons oil, cooked onion blend, and salt in a medium bowl. Include water in little incremental amounts as required and manipulate a smooth mixture (like chapati or roti dough).
4. Oil the surface of the mixture with 1 teaspoon oil. Cover it with a plate or a muslin cloth and let it rest at room temperature for 15 minutes. Partition batter into 6 break even with parts and provide each one a circular shape like ball.
5. Take 1/2 cup dry wheat flour on a little plate. Take one mixture ball, press it between your palms to change over it into a batter pattie. Coat it with dry wheat flour.
6. Put mixture pattie on rolling board/roti-making board (chakla) and roll it out utilizing a rolling stick into a crude paratha of approx. 6-7 inch distance across (like roti).
7. Put it on a hot tava/griddle and cook over medium fire. When little bubbles start to rise on the surface, flip it and diminish the fire to moo. Spread 1/2 teaspoon oil over the surface and cook for approx 30-40 seconds.
8. Flip it once more and spread 1/2 teaspoon oil. Press it with a spatula so that the foot surface touches the hot tawa and cook for 30-40 seconds over medium fire. Rehash flip, press, cook prepare until brilliant brown spots show up on both sides.
9. Exchange it to a plate. Take after the same and prepare for the remaining batter balls. Serve onion paratha with dum aloo or cucumber raita.
Tips and Variations:
- If you are making onion paratha for kids, at that point energize them by making it in a triangular shape by following the triangle paratha recipe.
- Add 2 tablespoons chopped spring onion (in step-1) for energizing unused taste.
Taste: Soft and gentle fiery with a pleasant onion flavor.
Serving Ideas: Serve it with paneer bhurji (or any other Indian curry of your choice), plain lassi, and papad as a total lunch or supper. Its simple preparation, scrumptious taste, and solid qualities make it a perfect dish to be served with curd or tea for breakfast.