Spicy Onion Besan Paratha - Pyaz Paratha
A super delicious, soft, and crispy Onion Besan Paratha is a popular flatbread from Northern India. This paratha is stuffed with spicy caramelized onions and besan filling.
Ingredients
- 2 cup Wheat flour
- 2 tbsp Chickpea flour
- 2 large Garlic cloves finely chopped
- 2 medium Onions finely chopped
- 1/2 inch Ginger finely chopped
- 2 medium Green chillies finely chopped or crushed
- 1/2 cup Coriander leaves chopped
- 1/2 tsp Cumin seeds
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 1/2 tsp Chaat masala
- 1 tsp Salt
- 1/3 cup Oil divided
Instructions
Making The Dough
- In a medium mixing bowl, mix together some wheat flour and a pinch of salt.
- Add some water little at a time to form a soft and smooth dough. I have used ¾th cup of water, you may require a little less or more depending on the stickiness in the flour.
- Drizzle 1 tsp oil, mix it in a dough, cover the dough with a lid, and set aside.
Making The Stuffing
- Heat 2 tsp oil in a pan, add some cumin seeds, and let them crackle.
- Add some chopped garlic and sauté them for 30 seconds. Combine some chopped onions, ginger, green chillies, and sauté them for 2 minutes.
- Combine some besan and roast it for 4-5 minutes until the onions are golden brown.
- Add all the spices, salt, and roast them for 30 seconds.
- Turn off the heat, combine some coriander leaves, and set aside to cool.
Shaping And Frying Paratha
- Knead the dough for 1 minute, divide the dough, and make 8 equal sized balls.
- Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.
- Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 7 inches in circumference.
- Cut the upper half disc with a knife or a dough cutter without putting any pressure and cut the lower part of the disc into half to get 3 parts of a disc. You can apply some water on the edges of a disc.
- Fill about 2.5 tbsp stuffing in the lower part of the disc on the left or right side.
- Fold the upper half side to cover the lower half and seal the sides by using your fingers.
- After that, fold the lower part of the disc to form a triangle. Make sure all the sides are sealed completely.
- Dust some flour on the rolling surface and on top of a triangle. Gently flatten it with your fingers and roll it into a triangle by putting gentle pressure on the sides.
- If needed, dust some flour and roll it into a 6-7 inches long without making it too thin.
- Once the griddle is hot, transfer the paratha onto it. Cook the paratha for about 2 minutes.
- Next, flip it to the other side, brush some oil, and let it cook till you see small bubbles on the top.
- Flip the paratha again, brush some oil, and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.
- You can roll the rest of the parathas and cook them in the same manner.
- Stack up parathas one over another.
Notes
- Chopping the onions fine is very important so the paratha will not break while rolling it - do not use a food processor or chopper for cutting the onions.
- Cook the onions and besan mixture very well for the best tasting paratha. All the raw smell from the onions and besan should be out before stuffing the mixture.
- Add all the spices and salt once you cook the onions and besan mix.
- Stuffing for the parathas should be dry or else juices will ooze out while rolling the paratha.
- Before rolling the paratha, make sure to completely seal all the sides.
- After sealing the stuffing, gently flatten the dough with your fingers which will help the stuffing to spread till the ends, and then roll it with a rolling pin.
- Do not make the parathas thin or they will break apart.
- Cook the paratha on a medium heat to cook them inside out.