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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