This recipe is a quick and healthy breakfast (or lunch/dinner) option that uses basic ingredients like wheat flour and onions.
It is flavorful enough to be eaten on its own without needing any chutney or side dish.
Ingredients
For the Dough:
Wheat Flour (Atta): 1 glass (sifted)
Salt: To taste
Ajwain (Carom seeds): A pinch
Oil: 1 tablespoon
Water: As needed for kneading
For the Onion Stuffing:
Onions: 2-3 large (thinly sliced lengthwise)
Red Chili Powder: To taste
Coriander Powder (Dhania): 1/2 teaspoon
Garam Masala: 1/2 teaspoon
Salt: To taste (slightly more to balance the wheat)
Chat Masala or Dry Mango Powder (Amchur): 1/2 teaspoon
Bombay Rava (Semolina): 2-3 tablespoons (helps absorb moisture from onions)
Fresh Coriander Leaves: Finely chopped
Preparation Steps
1. Preparing the Dough
In a large mixing bowl, add the wheat flour, salt, ajwain, and oil.
Mix the dry ingredients thoroughly.
Gradually add water and knead into a slightly firm dough (a bit firmer than regular chapati dough).
Apply a little oil on the surface and let it rest for about 10 minutes.
2. Preparing the Onion Stuffing
Take the thinly sliced onions and separate the layers with your hands so they are loose and individual strips.
Add red chili powder, coriander powder, garam masala, salt, and chat masala.
Add the Bombay Rava. Tip: The rava is crucial as it absorbs the water released by the onions, keeping the stuffing dry and easy to fold.
Add chopped coriander and mix everything well.
3. Assembling the Paratha
Take a large portion of the dough (larger than a regular chapati ball) and roll it into a large circle.
Place a generous amount of the onion stuffing in the center.
Roll the dough up like a log or fold it over the stuffing.
Cut the rolled dough in half (this technique allows you to make two parathas from one large rolled sheet).
Coil the cut dough into a round spiral shape (laccha style).
Dust with flour and gently roll it out again. Do not press too hard, or the onions might tear through. Keep it slightly thick.
4. Cooking
Heat a tawa (griddle) and grease it with a little oil.
Place the paratha on the tawa and cook on a medium flame.
Apply oil, ghee, or butter on both sides.
Press gently with a spatula and cook until both sides are golden brown and crispy.
Serving Suggestions
Best served hot.
Can be eaten as is, or with a dollop of ghee, pickle, or tomato ketchup.
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