Punjab

Pyaz paratha

Name: Pyaz paratha
Total time: 45 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 2 1/2 cups atta whole wheat flour (wholemeal atta flour, chapati flour); Water, about 3/4 cup; 2 large finely chopped onion; 2 or 3 finely chopped green chilli; a handful coriander leaves (cilantro); 1/2 tsp ajwain (carom seeds); 1 tsp red chilli powder (indian red chili powder); 1 tsp dry mango powder; 1/2 tsp garam masala; Salt, to taste; 3 tbsp ghee

Onions, green chilli and ajwain inside a crisp paratha. Dhaba breakfast energy.

45 minTime

11 gProtein each

mediumSpice

The dhaba favourite2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

397kcalsame

11 gproteinsame

11 gfibresame

45minutessame

Pyaz paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups atta

Waterabout 3/4 cup

Onion2 large, finely chopped

Green chilli2 or 3, finely chopped

Coriander leaves (cilantro)a handful

Ajwain (carom seeds)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Dry mango powder1 tsp

Garam masala½ tsp

Saltto taste

Ghee3 tbsp

Method

5 steps

1Knead the atta with a pinch of salt and water into a soft dough. Rest covered.
2Mix the onion with chilli, coriander, ajwain, spices and amchur. Add the salt only just before stuffing.
3Roll a dough ball into a small round, place a ball of filling in the centre, gather the edges and seal. Dust with flour and roll gently into a 7 inch paratha.
4Cook on a hot tawa till brown spots appear on both sides, then smear ghee and press with a spatula till crisp.
5Serve hot with white butter, curd and pickle.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pyaz paratha

Make it your way

Ingredients

Method

Make it a meal