Stuffed Onion paratha (Pyaaz ka paratha)

This savory and spicy Punjabi onion paratha is ideal for breakfast, lunch, or a delicious after-school snack. Crammed with onions and fragrant spices, this stuffed paratha recipe definitely packs a punch.

Paratha is a preferred breakfast food and accompaniment that’s traditional to North Indian cuisine. Onion paratha (pronounced uh·nyn pr·aa·thuh) is a variation of the favored and customary plain paratha.

I had never tried a stuffed paratha until a friend made me an onion-stuffed paratha sooner or later. Onions, green chilies, and spice powders were combined together within the stuffing to create a savory and spicy paratha that made it irresistible.

While you’ll be able to make this stuffed onion flatbread with any onion you will have available, I prefer it especially well when made with finely chopped spring onions.

Since onion paratha is so savory, it really works just as well for lunch or an after-school snack because it does for breakfast. And because it is made with whole wheat flour, it’s very satisfying all by itself.

Fun fact: Onions are called pyaaz or pyaz in Hindi and kanda in Marathi. That’s why this recipe goes by alternate names, akin to pyaz ka paratha, kanda paratha, and pyaaz parantha. Other names include stuffed onion flatbread, onion roti, onion paratha or parotta, and onion parantha.

A fast note on parathas

While parathas use the identical ingredients as rotis, they differ of their external appearance due to how the dough is rolled out. Parathas are thicker with crispy exteriors, while rotis are thinner and softer.

Parathas are made two ways – layered and stuffed. To make layered ones, divided portions of the dough are rolled right into a circular shape. They’re then folded and rolled again to create layers. This sort of paratha, when cooked, becomes crispy and flaky.

To make stuffed parathas like this stuffed aloo paratha or paneer paratha, the dough is rolled out to a circular shape after which filled with veggies and folded together to resemble a pleated dough ball. The ball is then rolled out to a circular shape and cooked till brown spots appear on each side.

Need to learn the best way to make parathas in several shapes? On this plain paratha post, I share the best way to make it 3 ways – round, triangle, and square-shaped.

Reasons to like this recipe

1. This savory Indian flatbread is perfect for any time of the day. Enjoy it for breakfast or pack it for lunch, together with raita and/or green chutney.
2. A filling alternative to plain parathas.
3. Easy enough to serve on an on a regular basis basis but unique enough to make for guests or special occasions.
4. It’s made with whole wheat flour, meaning it’s a healthy option compared to restaurant-style bread like naan.

Here’s what you want to make the recipe

Variations to try

• Make the dough without the ajwain (carom seeds).
• For spring onion parathas, substitute regular yellow, white, or red onions with finely chopped green onions.
• Onion paneer or onion cheese paratha: Add a tablespoon of grated cheese or paneer together with the onions in each paratha to make onion paneer paratha.
• Use cooked stuffing: While this recipe uses raw onions, you can too use cooked onion stuffing. To accomplish that, saute the onions together with spices in a tablespoon of oil until the onions have softened. Completely cool the onions before stuffing.

How you can prep ahead

One of the best approach to prepare this paratha upfront is to make the dough ahead of time. Follow the steps for making the dough as listed within the instructions, and when it’s time to allow the dough to rest, store it in either the refrigerator or the freezer.

• Refrigerated dough stays keeps in an air-tight container for as much as 3 days.
• The frozen dough keeps for a month.
• Bring the dough to room temperature before rolling out the parathas.

One other prep step you’ll be able to do upfront is to chop the onions. They could be chopped and stored in an airtight container for as much as 3 days. Just be sure that to cut them very finely, as otherwise, they might tear the paratha dough.

Storage suggestions

Refrigerator – You possibly can store your cooked onion parathas for as much as 2 days, nevertheless it shouldn’t be beneficial to store them for longer than that.

Freezer – Store your parathas within the freezer for 2-3 months. Separate them with parchment paper when freezing, or they’ll stick together.

Reheat – For refrigerated parathas, reheat in a microwave (15-20 seconds) or reheat in a tava / skillet kept over medium heat. If parathas are frozen, use a tava/skillet to reheat for the perfect results.

Other paratha recipes to try

Click on the celebs to rate!

Onion Paratha (Pyaaz ka paratha)

This savory onion paratha recipe is ideal for serving for breakfast, lunch, or as a delicious after-school snack.

Prep Time : 15 mins

Cook Time : 30 mins

For the dough

• 3 cups whole wheat flour
• 1.5 to 1.75 cups water
• ½ teaspoon salt
• 1 teaspoon carom seeds ajwain
• 2 tablespoons oil (avocaodo or sunflower) divided

Prevent your screen from going dark

Make the dough

• Mix wheat flour, salt, a tablespoon of oil, carom seeds with 1 cup of water and begin kneading. Add remaining water in small increments as needed and proceed to knead till the dough comes together as a ball.

• Add the remaining oil to the dough and knead till the oil is absorbed.

• If the dough is sticky, sprinkle roughly 1 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that shouldn’t be sticky. The dough needs to be supple and soft.

• Cover the dough and put aside for 15-20 minutes.

Make the stuffing 

• Mix all of the ingredients for the stuffing – onions, black salt, garam masala, coriander leaves, jeera, green chilies, dry mango powder, and salt till they’re well combined.

Rolling out the parathas 

Cooking the paratha 

• Place a tawa/frying pan on gas on medium heat. Once heated, fastidiously place the paratha on the tawa.

• Place the paratha in the recent pan. Cook the paratha until small bumps form on the surface (roughly 1-2 minutes).

• Flip the paratha onto the opposite side. Cook for 30-40 seconds or so until you see brown spots. Smear it with ghee and flip it.

• Cook for 20-30 seconds, then brush the side facing up with ghee. Use a spatula to press down the paratha in order that it evenly cooks.

• Flip it and cook it for an additional 15-20 seconds while pressing the paratha down with the spatula.

• Transfer the paratha to a plate lined with paper towels. Repeat this process for the remaining of the dough.

• Serve hot with yogurt or raita.

Read the post for helpful information on ingredient swaps, storage suggestions, meal prep ideas and variations!

Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you will have health issues, please work with a registered dietician or nutritionist.

Calories: 208kcalCarbohydrates: 26gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 19mgSodium: 417mgPotassium: 162mgFiber: 4gSugar: 2gVitamin A: 28IUVitamin C: 3mgCalcium: 21mgIron: 1mg

Keyword : Punjabi, Savory, spicy