Jun 18, 2012

Onion Paratha

Today I post “Onion Paratha recipe”…one of mine friend requested for this recipe. Hope so, she likes it… under this first, we have to prepare dough and then onion stuffing with some spices and herbs.
Onions, and other Allium species, are highly valued herbs possessing culinary and medicinal value. Some of their beneficial properties are seen after long-term usage. Onion may be a useful herb for the prevention of cardiovascular disease, especially since they diminish the risk of blood clots. Onion also protects against stomach and other cancers, as well as protecting against certain infections. Onion can improve lung function, especially in asthmatics. The more pungent varieties of onion appear to possess the greatest concentration of health-promoting phytochemicals.
There are many different varieties of onion, red, yellow, white, and green, each with their own unique flavor, from very strong to mildly sweet. Onions can be eaten raw, cooked, fried, dried or roasted. They are commonly used to flavor dips, salads, soups, spreads, stir-fry and other dishes.

  • For Dough:-
3 tbsp. wheat flour
1 tbsp. plain flour or maida
A pinch of salt
1tsp.  Clarified butter or Desi ghee
Enough water for dough
  • For Onion Stuffing
2 small onions (fine chopped)
1 tbsp. fresh coriander (fine chopped)
2 tsp. crushed kasuri methi
Salt to taste
½ tsp. red chilli powder or chilli flakes
Chat masala to taste
¼ tsp. carom seeds or ajwain

  • For Dough:
Strain the both flour together and add salt and ghee in the same bowl. Combine all ingredients together with fingertips. Now add enough water for binding soft dough for chapati or paratha.
  • For Stuffing:
Peel and chop the onions and add coriander leaves, kasuri methi and spices together. Mix well.
  • For Paratha:
Divide the dough into equal 4 portions. Now roll the one portion with the help of rolling pin. Add a small portion or near by 2 ½ tsp. stuffing in it (depend on dough portion). Now again close the edges of dough and make round ball. Flat the ball and dust it with flour. Now roll it with the help of rolling pin.
Heat the non-stick pan, when it’s hot enough place the paratha on the tawa. Turn the cook paratha other side and spread the ghee on the paratha. Do it same with other side also. When golden spot shown place the paratha on plate and serve with masala curd and pickle.

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Jun 15, 2012

Stuffed Kulchas/ Indian Bread- Punjabi Special

For this June month’s ICC- Indian Cooking Challenge, Srivalli chose Punjabi Speciality i.e Stuffed Kulcha. Through this link, I got a general idea about this recipe. Thanks for sharing this wonderful recipe with us. Under this recipe, I prepared two types of stuffing, one with onion and second with paneer or cottage cheese.

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