ONION PARATHA

Onion Paratha

Paratha or Parota is a very common dish prepared for breakfast in North India. There are different varieties of Parathas. I thought of preparing the same on this weekend, and then got confused as to which paratha to prepare. Finally decided to try Onion paratha. I’ve mentioned two methods of preparing the onion parathas, stuffed one and the mixed dough type.

Mixed Dough Paratha
Ingredients for mixed dough parathas:

Wheat flour –  2 cups, Onions – 2, Coriander leaves – handful, Red chilli powder – 1 big spoons, Garam masala powder – 3/4 spoons, Dry mango powder (amchoor) – ½ spoon, Cumin powder (Jeera) – ½ spoon, Turmeric powder – ½ spoon, Salt as per taste, Oil – 1 spoon for each paratha.

Preparation method for mixed dough type: 

-  Take 2 cups of the wheat flour, salt as required and add 1 spoon of oil.   
-  To the flour add finely chopped onion, half of the finely chopped coriander,  spoon red chilli powder,  spoon of garam masala powder, half a spoon of cumin powder, 2 pinch of amchoor powder, turmeric powder.   
-  Add required amount of water and prepare dough similar to that of chapati dough. 

Dough for the mixed dough paratha
-  Make small balls and roll it to make parathas. 
-  Put the parathas on the hot tava and cook both the sides by applying just about half a spoon of oil on each side and gently pressing using a ladle. 
Rolled paratha on tava
 
-  Serve the parathas with butter/pickle/curd.

Hot paratha on the plate
Close look of the paratha
Serves: 5 to 6 parathas.


Stuffed Onion Paratha
Ingredients for stuffed parathas:

Wheat flour –  3 cups, Onions – 3, Potato – 1, Coriander leaves – handful, Red chilli powder – 1 big spoons, Garam masala powder – 3/4 spoons, Dry mango powder (amchoor) – ½ spoon, Cumin powder (Jeera) – ½ spoon, Salt as per taste, Oil – 1 spoon for each paratha.

Preparation method for the stuffed parathas:
Prepare dough using wheat flour, salt, a spoonful of oil and required amount of water. Keep it aside for 20 mins. 




Plain Dough

Heat 3 spoons of oil in a pan and splutter the jeera. 
Add the finely chopped onions and fry them till they’re lightly brown and fully cooked. 


Fully cooked onions
 
Add all the dry powders, finely chopped coriander leaves and. Mix well. 
Mash the potato nicely and add it to the onion mixture and mix well. Allow it to cool. 
Onion stuffing after adding the powders, coriander and mashed potato
 Make medium sized balls of the dough. 
Gently roll a ball and hold it in the palm giving it a cup like shape. Stuff the onion mixture in the cupped dough. 


Dough in a cup shape with stuffed onion
 Join the sides of the dough and bring it to the middle and roll it. 
Sides of dough joined

Dust it with dry wheat flour and roll it slowly to make parathas. Do not roll it very thin. 
Rolled dough
 
Place the rolled paratha on the hot tava and cook both sides by applying very little oil. 
Cooking the paratha on tava

Hot parathas can be served as it is with ghee or butter. But tastes great with tomato ketchup.
Onion parathas with ketchup

 





Serves: makes 6 to 7 parathas.

Comments

Post a Comment

Popular posts from this blog

TASTY POTATO RINGS

Image
TASTY POTATO RINGS Ingredients: 2-3 potatoes,2 tomatoes,salt-red chilli powder as per taste,honey,vinegar,tomato ketchup,2 spoons ghee,oil for frying,1 spoon sesame. Preparation method: Boil water and cook potatoes till its half cooked. Peel its skin and cut it as chips. Fry them in oil. Grind tomatoes to make a paste. Heat ghee in a pan, add sesame and fry it till turns golden brown. Add tomato paste,salt,chilli powder and mix. Later add vinegar, honey n mix. Finally add fried potatoes n serve. Serves-3.
Read more

PALAK AVAREKALU

Image
PALAK AVAREKALU Ingredients: Spinach leaves (ಪಾಲಕ್ ಸೊಪ್ಪು) - 1 bunch, Avarekalu (ಅವರೇಕಾಳು/Hyacinth beans/SurtiPapdi) - 250 gms, Onions - 2 finely chopped and 2 for grinding, Tomato - 2, Garlic - 7 to 8, Green chillies - 3, Ginger - 1 inch, Coriander powder - 1 spoon, Jeera powder - 1 spoon, Garam masala powder - 1 spoon, Red chilli powder if desired, Oil - 2 spoons, Salt as per taste. Preparation Method: Boil the avarekalu in water with little salt and turmeric powder. Heat oil and fry the onions,garlic,green chillies and ginger together. Add the palak leaves and fry little. Add tomato and cook for few seconds. Add all the masala powders and mix well. Allow it to cool and grind this mixture. Heat oil in the same pan and fry the chopped onions. Add the ground mixture and boiled avarekalu and mix. Finally add salt and allow it to boil by closing the lid. Palak Avare is ready to be served with chapati, poori and also with rice. Serves: 5-6.
Read more

MENTYA SOPPU UDURU (DRY) PALYA

Image
MENTYA SOPPU DRY PALYA Mentya soppu means fenugreek leaves. Many dishes can be prepared using mentya soppu like paratas, dal, pulav...... This recipe is unique and I learnt it from my mom. I always loved eating it and now love preparing also..... Ingredients: Mentya soppu - 1 big bunch, Besan (ಕಡಲೆ ಹಿಟ್ಟು) - 1small bowl, Dry red chillies - 2, Jaggery - 1 small piece, Tamarind juice - 4 spoons, Red chilli powder - 2 spoons (depends on the taste), Turmeric powder - 1/2 spoon, Oil - 5 big spoons, Mustard seeds - 1 spoon, Salt as per taste. Preparation Method: Heat oil in a pan and splutter the mustard seeds. Cut the red chillies into small pieces and fry them in oil. Add the finely chopped fenugreek leaves and mix well. Allow it to cook for 5 mins by closing the lid. Dry roast the besan for 5 mins on a high flame. Mean while make a thick paste of the besan by mixing the besan, turmeric powder, red chilli powder, salt and water. There should be no lumps in the pa
Read more