Onion Paratha
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Onion Paratha is a majestic, savory, and profoundly aromatic North Indian favorite celebrated for its crunchy stuffing and pungent flavor. This recipe features a whole wheat dough filled with a savory mash of finely chopped onions, green chilies, and aromatic carom seeds. Known for its ease of preparation and celebratory variety in domestic breakfasts, it represents the soulful heart of traditional Punjabi cooking. Its taste is intensely savory and mildly sweet from the onions, with the ajwain providing a unique professional-grade earthy aroma. This dish is a mandatory staple for quick morning meals and is often served with spicy pickles and butter. Best enjoyed hot out of the professional-grade tawa.
Ingredients
Cooking Instructions
Tips & Secrets
- Using red onions is mandatory for achieving the most pungent and sweet flavor profile.
- Ensuring the onions are finely chopped is the absolute secret to achieving a non-tearing paratha.
- The addition of carom seeds (Ajwain) provide the essential digestive balance for onion dishes.
- Cook on a high flame for Onion Paratha to ensure the onions remain crisp within.
Nutritional Information(Per 1 paratha (100g))
250 kcal
4g
11g
34g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.