Onion Paratha, Onion Roti, or Pyaz ka Paratha

 

Onion Paratha

Am running this week's blogging marathon with a theme of using one vegetable in different ways. Since I didn't want to fall behind, I made three different dishes with my favorite vegetable, onions. Yes, this week I chose onion as my vegetable. When I cook, onions are a must. If I don't have enough onions at home, I feel like I'm missing something. Yes, I could not live without tomatoes and onions. I can easily make many different dishes with just these two vegetables. So, I couldn't think of a better main vegetable for this week's theme than onions. Onions are very healthy and have a lot of flavors, whether they are raw or cooked.

Raw onions have more organic Sulphur compounds, while onions that have been boiled are a good source of fiber and copper. It was found that people who eat the most onions have the lowest rates of cancer. Onions also help lower blood sugar. Onions are good for your health and nutrition in many ways.

Coming to my recipe for today, these parathas need finely chopped onions and chopped coriander leaves to make them taste better. Usually, onion parathas are made by stuffing, but these are made by adding the sautéed onions and spice powders directly to the flour. So, these rotis don't need any other food to go with them. We really liked this amazing paratha, which I served with a simple vegetable kurma. Even fussy kids liked these flavorful, rich parathas. Don't forget to give this amazing paratha a try.

2 cups of white flour

Salt

Warm water

1/2 cup of onion (chopped)

3 tablespoons of coriander leaves

1/2tsp Garam masala powder

Oil

In a pan, heat the oil and add the chopped onions. Saute the onions until they become clear. Add the garam masala and coriander leaves, cook for a few minutes and then turn off the heat.

Let them cool all the way down.

In the meantime, put the wheat flour, salt, and cooked onions, and coriander leaves in a bowl. Knead the mixture until it is smooth. Set aside for 30 minutes.

The dough should be cut into 6-7 pieces. Roll the balls into parathas by dusting them.

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