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- 2-3 medium sized onions grated.
- 2 cups of whole wheat flour
- 2 tablespoon oil
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric
- 1 teaspoon Jeera
- 2 tablespoon fresh coriander chopped
- Finely chopped green chillies (optional – can add paste also)
- 1 garlic clove grated (optional – can add paste also)
- ½ inch ginger grated (optional – can add paste also)
- Salt to taste
- Water at room temperature for kneading (only if required)
- Oil for shallow frying paratha’s
- 1 cup dry whole wheat flour for making paratha’s
- In a Big bowl, add the whole wheat flour and all the masala’s and give it quick mix.
- Then add 2 tablespoon of oil and mix and knead the dough without water. Keep it aside for atleast 30 minutes. This will release water from the onion which will help in making the dough further.
- Add water only if required. Knead the dough well for 5-10 mintues and let it rest for 5-10 minutes.
- Take a lemon size ball of dough and roll it around 1 inch diameter.
- Apply a little oil (just dip your finger and apply it). Now seal the dough from all sides and for a ball.
- Dip it into a the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.
- Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame.
- Flip it after a 40-50 seconds.
- Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
- Then apply a little oil and cook for a min. Turn apply oil and again cook.
- Continue cooking on both sides until the paratha is nicely cooked on both sides.
- This paratha’s freeze well and comes in handy in one of those days when you do not want to cook or unable to cook. Check out on how to store paratha’s in freezer by clicking here.
Tip: My mother’s tip on making nice and fluffy chappati’s or paratha’s.
1. For onion paratha Do not make a soft dough, make a medium stiff dough.
2. It should be well kneaded.
3. The first cooking on the first side should be hardly for a 40-50 secs.
4. Cooking on the second side should be for a min or two until the brown spots appear.
5. Then cook the chappati’s or paratha’s.
6. Do not turn frequently
7. Do not apply too much pressure.
8. For Aloo Paratha or any stuffed paratha, it is best to first stretch lightly the stuffed dough ball in your hand so that the mixture is spread out evenly.
Check out different types of Paratha’s and Puri’s by clicking here
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Renu Agrawal Dongre
Wednesday 24th of June 2015
Thank you Rajesh Kumar
Wednesday 24th of June 2015
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