a Symphony of Taste and Texture
I always desire a twist in the traditional preparation of parathas, and these Crunchy Pyaz Parathas gave me that. This recipe is truly going to make you musical, with its assortment of tastes and textures. It can have each of you, whether you’re a skilled chef or a beginner in the kitchen, all the more excited about the dish and the flavors involved. In this blog, we will take you through the process of making this delicious dish, so that your culinary performance is nothing less than a symphony. So, let’s start this flavorful journey and discover the magic of Crunchy Pyaz Paratha.
Ingredients to make Pyaz Paratha recipe at home:
To start your culinary journey, gather these ingredients:
- 3 medium-sized onions finely chopped
- 1 green chilli, finely chopped
- 1 cup fresh coriander leaves
- 1 cup crispy aloo bhujia
- 2 cups of wheat Flour
These ingredients all come together in a medley of flavors: the richness of onions, the zing of green chilli, and the freshness of coriander leaves all topped off with the irresistible crunch of aloo bhujia.
Preparing the Dough:
The journey to your Crunchy Pyaz Paratha starts with the preparation of the dough. This step ensures that your parathas are tender yet crisp.
In a mixing bowl, gently knead the flour so that it rests for some time. During this resting time, the dough acquires its texture and elasticity.
Preparing Paratha Filling:
Finally, now is the time to set the stage for the real magic happening in your Crunchy Pyaz Paratha recipe.
Heat a saucepan, add 3 to 4 teaspoons of oil. Now, add jeera and let it crackle. As they sizzle in the warmth, releasing their aroma.
Now add the chopped onions and let them turn translucent. Add chilli, sauté this tasty combination for almost 3 minutes with the condition of not overcooking the onions. After that add a pinch of chat masala, salt, chilli powder and turmeric powder. Add a pinch of asafoetida. Switch off the flame. Mix this in a very nice way.
Lastly, put in the coriander leaves and make the mixture highly fragrant. This step makes the filling a burst of freshness and flavor.
Now, the paratha filling, colored and aromatic, is ready to be placed center stage.
Preparation of the Paratha
With the dough and filling made, it’s time to create the paratha.
Take a lemon-sized ball of dough and roll it into a medium-sized roti with expertise.
Spread the filling abundantly over the roti. Make sure the filling is well spread so every bite is delighting.
Scatter the aloo bhujia generously over the filling. That’s like adding stardust to your paratha, with texture and appeal. The crunchy aloo bhujia brings an element of crunch, creating contrast with the tender roti and the flavorful filling.
Roll the paratha slowly. Seal the edges to keep the filling intact and to ensure the paratha is evenly stuffed and well-shaped.
This paratha is now ready to be cooked to perfection.
Cooking and Serving
Cooking and serving the Crunchy Pyaz Paratha is where the magic truly happens. Heat a pan and let it heat. Once the pan is hot, place your paratha carefully. As your paratha sizzles in the pan, allow it to cook until both sides are golden brown. Now, gently add oil to the sides of paratha. You can even use makhan / white butter in place of oil. Now, you can brush a little bit ghee (clarified butter) to enhance the taste of the paratha.
Onions are expensive, but the following recipe makes them chewy. Enjoy the old classic delight of Paratha with a new twist – Crunchy Pyaz Paratha. It sure is going to tickle your taste buds. Here’s a recipe for 3-heavy portions of pure satisfaction.
Share your thoughts on our Instagram Channel @thefood.travellers