Onion paratha or pyaaz paratha is a famous breakfast recipe. It is a whole wheat flour paratha/bread which is stuffed with a spicy onion filling. The stuffing varies from one recipe to another. Some people add raw onions to the filling and some like to cook the onion before stuffing it into the paratha. Both differ in taste. In this recipe, I will be cooking the onions first and then will be adding it to the paratha. Here I will be serving the parathas with a Bengali dish called Sada Aloo/Potato. You can also serve it with achaar or any other gravy. Hope you like the recipe. If so, do share your feedback in the comment section.
To prepare the dough, take whole wheat flour, add salt, oil, and water. Knead it and make a soft and smooth dough.
Cover it with a damp cloth and keep aside for 15-20 minutes.
Heat oil in a pan and add jeera (cumin seeds). Fry for a few seconds.
Add the chopped onions and saute for a minute.
Then add all the dry masalas like coriander powder, ginger-garlic powder, garam masala, amchur powder, and salt. Cook for a minute.
Add kasuri methi and chopped green chillies. Give it a nice mix and cook for a few minutes. Keep this mixture aside to cool down.
To make the paratha, take a medium sized ball from the dough. Roll it out into a small circle. Add the filling, bring the edge together and seal it.
Then roll it out into a paratha.
On a hot tawa or pan, place the paratha, cook both sides.
Apply oil on both sides and cook on medium flame until it has fully cooked.
Serve them hot with sada aloo or any other Indian gravy.
Sada Aloo is a Bengali dish, which means white potato. It is a very easy recipe. Goes well with any stuffed paratha or poori. It has an extremely mild flavour. You just need a few ingredients to make this dish. So let’s get started…
Heat oil in a pan, then add panch phoran and hing.
After the spices crackle, add the potatoes. Give it a mix and cook for a minute.
Add salt and cover with a lid. Cook for 3 to 4 minutes.
Remove the lid. Add water and green chillies.
Once the water starts boiling, lower the flame and cook till the potatoes are done. All the water should evaporate and the potatoes should be soft.
Serve it with any paratha or poori.
Panch phoran is a Bengali five spice blend. It consists of cumin seeds(jeera), fenugreek seeds (methi), fennel seeds (sauf), nigella seeds (kalonji) and brown mustard seeds (sarson).
I have used ginger-garlic powder in the onion filling, but you can use ginger-garlic paste. Just add the paste first to the oil and cook till the raw smell disappears. Then add jeera and the rest of the ingredients.
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