Pyaz paratha is a North Indian flatbread with a crisp, savoury onion filling. The trick is to salt the onion only when you are ready to stuff, because salt quickly draws out water and makes the dough difficult to seal.
Ingredients
- 2 cups whole-wheat flour
- 3/4 cup water, added gradually
- 1 teaspoon oil
- 1/2 teaspoon salt for the dough
- 2 medium onions, finely chopped
- 1 green chilli, finely chopped
- 2 tablespoons coriander, chopped
- 1 teaspoon ajwain
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon amchur
- 2 tablespoons aloo bhujia or roasted gram flour, optional
- Ghee or oil for cooking
Method
- Mix flour, salt and oil. Add water little by little and knead to a soft dough. Cover and rest for 20 minutes.
- Combine onion, chilli, coriander, ajwain, chilli powder and amchur just before filling. Add aloo bhujia or gram flour if the onion looks wet.
- Divide dough into four balls. Roll one ball into a small disc, place filling in the centre, gather the edges and seal firmly.
- Dust with flour and roll gently into a 15 cm circle. If a little onion escapes, patch the spot with flour rather than pressing harder.
- Cook on a hot tawa until bubbles appear, flip, brush with ghee and cook both sides until golden and crisp.
Tips for crisp parathas
Use finely chopped rather than grated onion, keep the tawa medium-hot, and avoid stacking hot parathas for long because steam softens them. Serve as soon as they are cooked.
Serving and storage
Serve with plain yogurt, pickle or mint chutney. Refrigerate cooked parathas for up to 2 days and reheat on a tawa. Keep the raw onion filling separate and use it the same day.
Frequently asked questions
Why does the filling leak?
Usually the onion is too wet or the dough was rolled too thin. Chop the onion finely, salt it at the last moment and seal the dough completely.
Can I make them without chilli?
Yes. Use a pinch of black pepper and extra coriander for flavour without the heat.