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Onion paratha comprises slightly spicy and flavorful stuffing made with a mixture of onions, coriander leaves and a few common Indian spices inside a paratha made of a mixture of wheat flour (atta) and all-purpose flour (maida), balanced perfectly with salt and cooking oil. It is fried on a tawa to perfection until brown with ghee brushed on the surface and sides for crispiness. The steps to make onion paratha at home are quite easy, as you will discover reading my simple recipe.

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KEY TAKEAWAYS

Onion paratha is a popular Indian flatbread enjoyed across households and street food stalls.
Serve it hot as is or with yogurt, pickles, or a dry veg or non-veg curry for a complete meal.

Onion paratha is slightly spicy and tangy on the inside and crispy on the outside.
Other similar stuffed paratha recipes are aloo paratha, paneer paratha, and methi paratha.

The Ingredients:

To make the paratha dough:

1 cup wheat flour
1 cup all-purpose flour (maida)
½ tsp salt
1 tbsp cooking oil
Water (as required)

To make the onion stuffing for the paratha:

2 pieces onion (medium size, finely sliced)
¼ cup coriander leaves (finely chopped)
2 pieces green chilies (optional, finely chopped)
¼ tsp Kashmiri red chili powder
½ tsp garam masala powder
½ tsp chat masala powder
Salt to taste

To roll the onion paratha:

Cooking oil (a little bit to grease the paratha)
Wheat flour (a little bit to sprinkle on the rolling surface)

To fry the onion paratha:

Ghee (Clarified butter, as required for greasing the parathas)

Trying new dishes keeps things interesting around our dining table. A chat with my neighbor, who knows her way around spices, led me to this onion paratha recipe. Her version stays soft even after cooling, something she showed me through small tricks passed to her down the years. Every part went into my handwritten book, letter by letter, so that nothing slips next time. Wheat flour mixed with plain white flour forms the base, then comes onions laced with seasoning tucked inside. That night, just thinking about it made dinner feel finer than usual.

That following weekend, I cooked the onion paratha in my kitchen. While shaping the dough and filling it with chopped onions, the scent spread through my kitchen fast. Golden brown on the edges, each one cracked just right and the inside stayed tender and full of flavor. My husband, along with the boys, enjoyed every bite; compliments came nonstop, then requests for seconds. Finding this simple recipe made me grateful, as it lit up dinner in ways I had not expected.

How to Make Onion Paratha? (Step by Step Guide with Images)

Step 1: Mix 1 cup each of wheat flour (atta) and all-purpose flour (maida) along with ½ tsp of salt and 1 tbsp of cooking oil in a bowl. Then gradually add water as required.

Step 2: Knead it nicely to make a soft dough. Cover it and keep it aside to rest for 10 minutes.

Step 3: While the dough rests, prepare the stuffing. Cut 2 pieces of medium-sized onions into thin slices, finely chop ¼ cup of coriander leaves, and 2 pieces of green chilies (optional). Mix the coriander leaves and onion slices. Leave the chopped green chilies for the time being.

Step 4: Add ¼ tsp of Kashmiri red chili powder, ½ tsp of garam masala powder, and ½ tsp of chat masala powder and mix well. Now, add salt to taste and mix the green chilies as well this time. Keep it aside.

Step 5: Make relatively large dough balls. Now, roll the dough ball to make the paratha. Do not roll the paratha too thin.

Step 6: Now, grease some cooking oil on the paratha. Put the onion stuffing and spread it nicely all over the paratha.

Step 7: Now, roll the paratha from one side. Then, fold the two ends to meet each other in the middle. Press the center when done.

Step 8: Now, sprinkle some dry atta on the stuffed dough ball and press it first with your hand to make it larger. Then, use the rolling pin to make the paratha a little bit larger.

Step 9: Put the paratha on a preheated tawa. Let one side cook for a minute on a medium flame and then flip it to cook the other side. While it cooks, brush a little bit of ghee (clarified butter) on the upper surface of the paratha.