Onion Paratha with Bengali Sada Aloo
Bengali,  Breads,  Breakfast,  Vegetarian

Onion Paratha with Bengali Sada Aloo

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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.

Onion Paratha with Bengali Sada Aloo

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.

Onion Paratha

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min

Yield: 4 parathas

Ingredients:

  • 2 medium-sized onion, finely chopped
  • 2green chillies, finely chopped
  • 1/2 tsp cumin seeds or jeera
  • 1 tsp coriander powder
  • 1 tsp ginger-garlic powder
  • 1 tsp gram masala
  • 2 tsp amchur powder or dry mango powder
  • 1 tsp Kasuri methi
  • Salt to taste
  • 2 cup whole wheat flour
  • 2 tsp oil
  • 1/3 tsp salt
  • Water as required

Cooking Directions:

To prepare the dough, take whole wheat flour in a bowl, add salt, oil, and water. Knead it and make a soft and smooth dough.

Cover it with a damp cloth and keep it 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.

Onion Paratha

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.

Heat a tawa or pan, place the paratha, cook both sides.

Onion Paratha

Apply oil on both sides and cook on medium flame until it has fully cooked.

Onion Paratha with Bengali Sada Aloo

Serve them hot with sada aloo or any other Indian gravy.

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Onion Paratha with Bengali Sada Aloo

Sada Aloo

Sada Aloo is a Bengali dish, which means white potato. It is a very easy recipe and 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…

Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min

Ingredients:

  • 2 medium-sized potato, cut into cubes
  • 1/2 tsp panch phoran
  • Pinch of hing or asafoetida
  • 2 tsp mustard oil
  • 2 green chillies
  • 1/2 cup water
  • Salt to taste

Cooking Directions:

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.

Onion Paratha with Bengali Sada Aloo

Serve it with any paratha or poori.

Recipe Note:

  • 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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Onion Paratha with Bengali Sada Aloo

Onion Paratha with Bengali Sada Aloo

Sneha Paul
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. Served with a Bengali potato curry called sada aloo.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Breakfast
Cuisine Indian
Servings 2 people

Ingredients
  

For the onion paratha:

  • 2 medium-sized onion finely chopped
  • 2 green chillies finely chopped
  • 1/2 tsp cumin seeds or jeera
  • 1 tsp coriander powder
  • 1 tsp ginger-garlic powder
  • 1 tsp gram masala
  • 2 tsp amchur powder or dry mango powder
  • 1 tsp Kasuri methi
  • Salt to taste
  • 2 cup whole wheat flour
  • 2 tsp oil
  • 1/3 tsp salt
  • Water as required

For the sada aloo:

  • 2 medium-sized potato cut into cubes
  • 1/2 tsp panch phoran
  • Pinch of hing or asafoetida
  • 2 tsp mustard oil
  • 2 green chillies
  • 1/2 cup water
  • Salt to taste

Instructions
 

To make onion paratha:

  • To prepare the dough, take whole wheat flour in a bowl, add salt, oil, and water. Knead it and make a soft and smooth dough.
  • Cover it with a damp cloth and keep it 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.
  • Heat a 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.

To make sada aloo:

  • 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.

Notes

  • 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.
Keyword breakfast ideas, paratha recipe, sada aloo recipe

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

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