ONION PARATHA

Cooking time :

15- 20 mins

Serves:

Ingredients + Measurements

1 cups whole wheat flour
½ teaspoon salt
1 to 2 teaspoons oil or ghee, (optional)
⅓ to ½ cup water or as required
1 tsp cumin seeds.
For Onion Stuffing
1 large onion – finely chopped
1 to 2 green chillies – finely chopped or minced (optional)
Garam masala – as required
red chilli powder or cayenne pepper or paprika, as required
salt as required
oil or ghee (clarified butter), as required for roasting

Method Of Preparation

Heat the oil in a pan on medium heat.
Once hot, add cumin seeds and let them sizzle.
Then add ginger paste and green chilli. Stir and saute for 30-45 seconds
Now add chopped onions and sprinkle some salt. Cook till they are soft and light brown in colour.
Now add red chilli powder, coriander powder and garam masala. Mix and cook for a minute.
Then turn off the stove.
Lastly add chopped cilantro and mint leaves. Mix well and let the mixture cool down slightly or cool to touch.
In a bowl, take chapati atta for the dough. Add a little salt.
Add cooled onion mixture. Mix well using your hand.
Start adding little water at a time and knead into a soft and smooth dough.
Cover the bowl with a plate and let the dough rest for 15 minutes.
After resting time, knead the dough one more time.
Divide it into equal portions. Make smooth balls and flatten them between your palm.
Work with one flattened disc at a time. Dip both the sides into dry flour.
Start rolling it and make about a 5-6 inch diameter circle.
Heat the tawa or pan on medium heat. Once hot, carefully place rolled paratha.
Fry both sides using little oil till they get light golden brown spots and no more raw doughy part appears.Once cooked remove it from the tawa and keep in an insulated container.
Repeat same for rest

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