Onion Stuffed Paratha

The weekend is over :-( I really have no clue why I get excited for a weekend when every day is or should be a weekend for me. Coming to think of it, I only look forward to that two full days of living with F - though apparently, it is with his divided attention! :-( The time I detest the invention of a smartphone! Oh! did I offend the apple fans? alrighty..  (rolling my eyes!) iPhone!

This is the age where both mother and daughter have the same complaint about their man being glued to the gadget and missing to actually be in the moment! Yeah, mom and I had a short let out frustration session with the kind of behaviour these days we see because of smartphones. Well ... just pacifying myself thinking that at least he is home.

But this weekend I had a great time... went on drive both the days, got to try some new sweet bread called Ensaymada! had the Pakistani Roghni Naan that was so new to me in shape, taste and texture, and after months got back to binge eating Patchi chocolates!

Today's recipe...

Onion Stuffed Paratha

I always used to make stuffed paratha with just one dough ball, but then when F pointed out that there is not enough masala stuffed I resorted to the two dough balls method. That way I could load it with a lot of stuffing and still be able to roll it thin. But that method is not only time consuming but also very indulgent! So today I am sharing the old fashioned one dough ball stuffed and rolled paratha with a humble ingredient - Onion.

I never thought of Onion stuffed paratha but remembered that it used to be served at my ex-office food court. That counter was always packed and had a never-ending long queue for their delicious parathas. I used to have it every single working day for lunch for months until we moved to a different facility. Just tried to recreate that pleasure and memories with some good friends that I earned working there.

So here is my version with of course some dash of Dill Leaves! :-P

Onion Paratha

Yields: 8 to 9 Parathas


For the Dough
2 cups of wheat flour
salt to taste
2 teaspoon oil
up to 1 cup of water or as required

For the stuffing 
2 medium or 1 large onion, finely diced
2 to 3 green chillies or as per your taste, slit and chopped finely
a fistful of dill leaves, chopped finely (you can use coriander or even mint leaves)
Chaat masala powder as required, a pinch or two for each paratha
Red chilli powder as required, a pinch or two for each paratha

Melted ghee for roasting the parathas, 1 to 2 teaspoon for each paratha

Onion Stuffed Paratha


Prepare the dough
  1. In a bowl, mix in the flour, salt, and oil 
  2. Add water and start kneading the dough until it forms a smooth and soft dough.
  3. Cover and keep aside until needed or at least 10 to 20 minutes.
Prepare the stuffing
  1. In a bowl, mix the chopped onions, green chillies, and dill leaves. The spice powders will be sprinkled for each paratha while rolling. This is to avoid the onions from releasing moisture. 
Prepare the onion paratha
  1. Knead the rested dough for a few seconds and divide into equal balls 
  2. Take one ball and on a flour-dusted board roll it until half the size, about 3-inch diameter disc (size of a poori)
  3. Place a tablespoon and little more of the chopped onions mix on the centre
  4. Sprinkle one or two pinches of chaat masala powder and red chilli powder 
  5. Close the dough by carefully bringing together the edges of the dough in a pleated fashion and join them in the centre and twist it and tug the end to the centre without giving too much pressure. 
  6. Prepare all the balls this manner, taking care to cover the prepared ones to prevent from drying 
  7. Heat the tawa on medium to high flame and start rolling the parathas to 5 to 6 inches in diameter. TIP: Before you start to roll the paratha, use a fork to punch out the locked air. You will find air bubbles if you lightly press the stuffed dough ball. Doing this will help you to roll the onion paratha neatly.
  8. Place the rolled onion paratha on the hot tawa and drizzle about 1 or 2 teaspoons of ghee on both sides and flip and cook till the paratha is evenly cooked all sides. 
  9. Serve hot onion paratha with any yoghurt dips, raithas  and pickles
Onion Stuffed Paratha

I clicked these images using my Microsoft Windows Phone which was taken late evening just before 6pm with the little natural light available. I am sure iPhone would have given a better result, but waiting for him for his phone means I will have to hurry up with clicking! You know why!

Have a wonderful working week! :-P