How to make Onion Parantha - Onion stuffed in rotis.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Wholewheat flour, Onions (प्याज़ )
Cuisine : Indian
Course : Breads
Onion Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Onion Parantha checkout Barfi Parantha With Rose And Rabdi , Peethiwali Poori , Rajasthani Bati, Mixed Flour Roti . You can also find more Breads recipes like Pudina Parantha, Olive and Pepper Foccacia, Banana Chapati, Cinnamon Crumb Banana Loaf.
Prep Time : 1.30-2 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Onion Parantha Recipe
Wholewheat flour 1 1/4 cups
Onions 1 medium
Salt 1 teaspoon
Green chilli 1
Yogurt 1/4 cup
Ghee 2 tablespoons
Red chilli powder 1/2 teaspoon
Cumin powder 1/2 teaspoon
Oil to cook
Method
Step 1
Sieve whole-wheat flour along with salt. Peel, wash and finely chop the onions. Remove stems, wash and finely chop the green chilli.
Step 2
Add the chopped onions and green chillies to yogurt. Add two tablespoons ghee, red chilli powder, cumin powder and half a cup of water. Add the flour and knead into soft dough.
Step 3
Cover with a moist cloth and set aside for half an hour. Knead again and divide into four equal parts. Make balls and press between palms of your hand.
Step 4
Roll out into a small puri, apply some oil and fold to make a triangle.
Step 5
Roll out again taking care to retain the triangular shape.
