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.
Pictorial:



Ingredients

  • 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
Direction:-
  • 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.
Submit this paratha recipe with following events as under:

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.

Ingredients:-
  • For Kulchas Dough:-
3
cup maida (refine flour)
½
tsp. baking powder
1/8
tsp. baking soda or meetha soda
1
tbsp. sugar
Salt
to taste
¼
cup oil
1
tbsp. ghee
½
cup yogurt
  • For Onion
    Stuffing:-
1
large onion (finely chopped)
2-3
green chillies (finely chopped)
1
tbsp. green coriander (finely chopped)
¼
tsp. ajwain or carom
¼ tsp. cumin seeds
Salt to taste
  • For Paneer
    Stuffing:-
1 cup grated cottage cheese or paneer
Salt to taste
½ tsp. Red chillies
1 green chilli (finely chopped)
½ tsp. chaat masala

Direction:-
  • For
    Paneer Stuffing:-
Combine all ingredients into one bowl and mix well. For
more crispy taste, you can add chopped onion.
  • For
    Onion Stuffing:-
Combine all the ingredients into one bowl and mix well.
  • For
    Kulchas Dough:-
Combine all the ingredients of dough into same
bowl and add water for making soft dough. Keep this dough for 2-3 hours for
fermented. Then divide the dough into small and equal portion and make rounds
of each them. Roll it out into small round shape with the help of rolling pin
same as like chapati or roti. Now place the stuffing in the centre of the
rolled chapati and close the all side of roti. Press it down. Now again roll it
dough like chapati slowly with the help of rolling pin.
Heat the non-stick tawa on the medium flame.
When the tawa is hot enough, place kulcha on the tawa carefully. Turn it and
spread little oil or butter on the top and flip it again. Do same with other
side. Cook for 5 minutes. Spread butter at the time of serving and serve hot
with chole’s and chutney.
Submit
this recipe with following events:
Indian Cooking Challenge event hosted by Srivalli