Onion Paratha

Stuffed Parathas are always a delight to eat. Besides they are very filling and can be eaten on its own or with just some pickle or chutney. Aloo Paratha used to be our common breakfast or dinner in the winter. Ma made them soft and thick...and they used to be so filling that one was enough to fill the tummy. Then one day potatoes were finished and ma made this Onion Paratha that night.

With a little fresh ground black pepper those parathas had a very different but new smell and taste. Trust me...just add fresh black peppers to your onions in salads or sandwiches or anything...and they will give an instant freshness there. After I learned this trick from my mother my onion parathas never taste dull or bland. They come out fresh and tempting every time.

Heat the oil and temper it with whole cumin seeds.

Add the onions and cook until translucent.

Add all the spices and salt and cook for another 2-3 minutes.

Add the chopped coriander and green chillies.

Add garam masala and raw mango powder and put off the flame.

Transfer the onion stuffing to a bowl.

Roll a medium roti out of the prepared dough and place a little of that onion stuffing.

Fold in the edges giving it a round shape again and gently roll it again into a medium roti / chapati. Then fry it in a tawa with some oil.

Onion Paratha

Makes 6-8 medium parathas

Ingredients:

For the paratha:

2 cups of flour

½ cup of flour for dusting and rolling

1 tbsp oil

Salt

Hot water to make the dough

Filling:

3 medium onions – chopped

1 tsp cumin seeds

½ tsp turmeric powder

1 tsp red chilli powder

½ tsp coriander powder

½ tsp garam masala powder

1 tbsp ground black pepper powder

1 tsp raw mango powder / aamchur powder

1 tsp carom seeds

A handful of fresh coriander leaves – chopped

2-3 green chillies – chopped

Salt

2 tsp oil

½ cup of oil to fry the parathas

Method:

Prepare the filling:

Heat oil and temper it with cumin seeds.

As the seeds start to splutter add in the chopped onions and cook them until translucent.

Then add the turmeric powder, red chilli powder, coriander powder, black pepper powder, garam masala powder and salt.

Mix and cook for another 2 -3 minutes.

Finally put off the flame and add in the raw mango powder, chopped coriander leaves and chopped green chillies.

Mix in and transfer the entire mixture to a bowl.

Prepare the dough:

In a bowl take the flour, oil and salt.

Slowly pour in ½ cup of warm water and gently mix in until you get a crumbly texture.

No add more water as per you need and make a smooth dough.

Once the flours are perfectly incorporated, knead them with the back of your palm to make it smooth and soft.

The more you knead the softer it will be. But kneading for 3-5 minutes is enough for making soft parathas.

Make the parathas:

Make medium sized round balls from the dough and give them a smooth round shape by gently pressing and rubbing them between your palms.

Dust it with some flour and roll it into a medium roti.

Put 1 tbsp of the prepared masala in there and fold in the edges to give it a round shape again.

Dust some more flour and gently roll it again. Do not press while rolling or otherwise the flailing may just burst out from inside.

Now heat the tawa on medium flame and fry the parathas with some oil.

Fry them until they are golden brown from both the sides.

Serve hot with some raita or chutney of your choice.