Saturday, December 27, 2014

Pyaaz/Pyaz Paratha/Onion Paratha

Pyaaz paratha is the easiest Paratha that can be made in a jiffy and can be served with pickle and curd/raita. M always asks for these kinds of stuffed parathas for his breakfast as they are filling and also easy to carry in sandwich bags/ foil. It’s easy for me as well as I always have a batch of roti dough ready in fridge I can make it in minutes.
Onions-1 big, chopped finely
 Sambar powder-1/2 tsp
Salt-as needed
Wheat flour dough/Chapathi dough-3 medium sized balls
Oil/Ghee-4 tbsp

How it Happened:
1. Mix the sambar powder and salt with onion in a bowl.
2. Take a dough ball spread it to a small roti. Place a spoon of the onion mixture, bring in all the edges of the dough and seal it well.
3. Dust the surface and then slowly roll them into a desired size. Do not press too hard as they onions will spill out or stick to the rolling pin. In case it gets stuck dust the rolling pin. Also do not spread it too big. They are supposed to be thick.
4. Heat a griddle, grease with some oil slowly slide in the parathas, lot it cook for a minute. Now turn to the other side and cook until small brown spots appear.
5. Remove from griddle and bast it with a tsp of ghee/ butter.
6. Serve hot with raita and Pickle.
* If you don’t have sambar powder, add ½ tsp of red chili powder, 1/2 tsp of coriander powder, ¼ tsp of cumin powder.
* Also you can use a mix of garam masala and chaat masala as another option.
*The roti dough should be tight and thick. If they are very soft then the masala may easily spill out.
* Lavishly dust the surface else the dough may tear off as you roll. Also do not apply too much pressure on the dough while rolling.
* Mix the sambar powder and salt with onions just before you roll; else the onions will start leaching out water and will make a mess will rolling.
*Chop the onions as small as possible else they will pop out while rolling.
* You can also roast the onions with the spice powdersw and add it to the atta flour and make a dough.But again if you are planning to stuff see to that you do not cook them much as they give out water and become soft and lose their crunch.
* Serve hot for best taste and flavor.


  1. Thanks for all your efforts that you have put in this. very interesting information.
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  2. I thought about trying this recipe but it looked complicated so I just ordered it form restaurant. Result was a solid and taste is like wow. chowringhee satya niketan menu

  3. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes