Onion Paratha Recipe (Pyaz Paratha)

onion-paratha-recipe-with-step-by-step-photos

Pyaz Paratha | Onion Paratha || How to Make Pyaz Paratha with step-by-step photos

Onion Paratha is a delicious, simple, flaky, and crispy layered paratha stuffed with onion and a few spices that make it a quick and easy paratha for the best sehri menu.

I often make different types of parathas at home, and many of these paratha recipes have been shared on my food blogs, such as dal paratha, aloo paratha, egg paratha, stuffed layered paratha, gobi paratha, keema paratha_

I prepared this paratha with fine flour, but if fine flour is not available in your area, then it can be made with maida also.

This paratha can be had for breakfast, a quick brunch or lunch, and also for sehri. Accompanied by a side vegetable dish or raita, these parathas make for a complete meal

This recipe is easy to prepare, and they also make a good tiffin box snack or lunch.

If you have leftover whole wheat dough, then you can also make these parathas easily. You can fry the paratha with sunflower oil, olive oil, butter, or ghee-clarified butter. So let’s begin.

If you have tried this Onion Paratha Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a deep bowl, add lukewarm water along with salt and yeast.

Stir to mix well for a minute.

Then add fine flour to the mixture, and mix well with the water mixture.

Start kneading to a soft douguntil it becomes soft. Add oil over the dough,h and wrap the dough with the plastic cling or a damp cloth. Now leave the dough to rest for around 30 minut.es

Meantime peel and cut the onion into slices, and sprinkle some salt on the onion. Set aside.e

Punch the dough once again and divide it into equal portions.

Take a dough ball and roll it into a thin sheet as much as you can

And apply melted butter over the entire sheet with the help of the brush, and then sprinkle some black and white pepper along with onion slices and coriander leaves.s

Then start rolling the sheet like a thi,n longrope. Again,n apply butter over the rope, and fold it like a snai.l

Apply butter all over the stuffed dough ball and cover it with the plastic sheet. Prepare all stuffed dough balls and do the same as before

Grease your hand with the oil or grease. Take one prepared stuffed dough ball and spread it into a round shape with the help of fingers around 6-7 inches and pierce it with the help of a fork.

Heat the skillet/griddle on a high-medium flame. Put the paratha on the hot griddle/skillet. And fry it from both sides by applying butter or ghee on a medium-high flame.e

Once the onion paratha crust gets crispy and beautifully golden brown in colour

Onion paratha is done.

Transfer to the serving plate/dish.

You can see in the picture below that it looks flaky, layered, and tasty.

This tasty onion paratha is served hot with tea, kebab, and omelette

Murgh Cholay Masala Powder Recipe

Sana Rasheed Add Comment

Murgh Cholay Masala Powder | Homemade Seasoning Blend | How to Make Cholay Masala with step-by-step photos

Murgh Cholay Masala is an aromatic and flavoured blend of different spices that helps to enhance the taste of murgh cholay. I tried a lot to make the perfect spice for this recipe, but unfortunately, every time I had to face an unsuccessful attempt and couldn't bring its actual flavour and taste.

Then one day I thought, why don't I add black salt instead of salt, so I acted upon my thinking and then again tried to trust myself, which I had not been getting for a long time despite trying a lot; this time I achieved it easily just due to skipping the regular salt from this recipe.

Then I realized not achieving actual flavour was due to the sharpness of the salt. One more experience I got is that I should not use regular salt in chana, whether we are making it from chana; remember, always, perfection comes from practice and experience; you can't get experience without experiments.

Additionally, this spice can be used in many recipes which are related to cholay (chickpeas)such as cholay ande chikar cholay,cholay aloo etc, I am preparing murgh chole masala powder for 2-3 kg chicken and chickpeas you can use as needed or to taste, this is my own version rarely you could found in the market, I cooked cholay from this spice amazing taste and flavour that's why now I am sharing with all :)

So let's begin

If you have tried this Murgh Chole Masala, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, put all whole dry ingredients into the pan and dry roast them for a minute.

Put all roasted spices in the grinding jar and grind them well for 3-4 minutes.

Transfer to the bowl, combine all powder spices with the roasted spices powder, and further mix them well.

combine-all-powder-spices-into-the-roasted-spices-powder

Now murgh chole spice powder is ready to use in recipes and can be stored in an airtight jar or bottle.

Smoky Qeema Samosa Recipe With Folding Techniques

Sana Rasheed Add Comment

Qeema Samosa Recipe With Folding Techniques with step by step photos and video

Smoky Keema Samosa Recipe || Samosa Recipe || How to Make Qeema Samosa with step-by-step photos and video

Smoky Qeema Samosa is a delicious, smoky BBQ-flavoured deep-fried snack prepared with a maida dough wrapper and smoky, spiced mince, then fried. I am a huge fan of Qeema samosa, though I have earlier posted the KEEMA SAMOSA recipe on my blog. Now, I have made another version of Keema Samosa.

Here, I’ll even tell 5 folding techniques of samosa. This will make you special before your family and friends due to your expertise in cooking.

Across the world, Muslims use them as a great recipe for keema samosa for their iftar and iftar parties. This smoky qeema samosa is an extremely mouthwatering samosa recipe that you will not be able to control yourself and eat again and again.

My Latest Video Qeema Samosa Recipe:

Here, I made Keema samosa with beef mince, which can be prepared with mutton, lamb, or chicken. The uses for this recipe are not limited to samosas and spring rolls – use them as a filling for parathas and sandwiches, use them in pasta and salads – the list is never-ending! Use this recipe as a template and add whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I mean? The list really is never-ending!

Recipe Notes:

Samosa Sheet: To make a samosa, first, you need to use a samosa sheet. Which is available in stores easily. You can also make a homemade SAMOSA SHEET on my blog. But here, I prepared a samosa with an all-purpose dough sheet. Either you can make a samosa sheet (manda sheet) or a dough sheet.

Kneading Dough: Kneading samosa dough is tricky; it is neither too soft nor too hard. The dough should be firm and elastic.c

Mince filling: I prepared mince filling with beef ground meat; you can use it as per your preference, but I would recommend not skipping charcoal smoke from this recipe.

Folding techniques: here I use 5 folding techniques for samosa. You don't have to follow all my folding methods; whatever you like, you can pick it up.

Frying Samosa: To fry a samosa, heat the flame to make it crispy and nicely golden brown. If you keep the flame too low, the samosa will be soggy, and if you flame it too high, then the samosa gets burnt on the outer crust.

CAN SAMOSA BE FROZEN FOR A LONG TIME?

Yes, prepared raw samosa can be stored by keeping it in an air-tight container for a maximum of 15 days, taking out frozen samosa just before frying, and not leaving it outside before the time; otherwise, it can tear after being soft

You Might Like These:

If you have tried this Smoky Keema Samosa, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, watch my video!

How to Make Smoky Qeema Samosa?

Cut and chop the onion, green chillies, mint, and coriander leaves.

In a pan, add water along with minced meat to the pan, and combine with water.

Next, add ginger garlic paste and homemade chapli kabab masala and then stir to mix well. Add more salt if required, stir well, and cook.

Note: The chapli kabab masala link is available in the ingredient list

Once the water has evaporated, add chopped onion, green chilli,t coriander leaves, and 1 tbsp chapli kabab masala, then stir to mix well.

Add lemon juice and keep stirring until all the moisturiser dries. Next, give it a coal smoke in keema to bring BBQ flavour.

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt.mix well until it gets gathered form. Start kneading the dough by adding water little by little.

Samosa dough should be tight and smooth. Once the dough is formed, transfer it onto the slab and knead it with your palm to make the dough smooth and elastic. Don’t use water at all. Once the dough is kneaded, rest it for around 15 minutes.

(In a video, you can better understand the recipe, so you must watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

Work with one flattened ball at a time. Roll into an 8 to 9-inch diameter circle. The thickness of it should be medium, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.

Potli samosa: Take a wrapper, place 1.5 tbsp of filling in the centre, and apply some flour paste to the edges of the wrapper. Gather the edges from all sides and tie firmly from the top.

Wonton shape samosa: Scoop about 1 tsp of the chicken mixture and place close to the corner of the wonton wrapper. Startup folding and pinching the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

Triangle-shaped samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape.

Cut in half. Now, work with a half circle at a time and apply the flour batter around the edges using a brush or fingertips. Fold it in half as shown, and make the cone shape by folding the remaining half, overlapping it slightly and pressing it, nd seal that part properly.

You can see the cone shape is ready with two or three spoonfuls of stuffing in it. Don’t overstuff. Apply the water to the inside edges of the cone and press it to seal it properly.

Striped triangle samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape. Make slits towards the edges, then overlap the slit sides with another side. Place filling in the centre and apply some flour paste around the wrapper, then fold from both sides and seal properly.

Ring Samosa: Take one ball and roll it with the rolling pin into a medium-thickness square of around 6 inches. Place the filling close to the edges of the rolled roti. It might take two tablespoons or a little less.

Start rolling it tightly up to half. Use a knife and make cuts all over. Roll it and join the ends. Apply some flour batter to both edges of ththeing seal it with the help of a strip.

Half-moon shape samosa: Take one ball and roll it around 5 inches thick and 3-4 inches in a round shape. Place some filling in the centre, cover the filling with another side, press it slightly, and seal the edges with a fork.

Frozen samosa for use later: At this stage, you can preserve the prepared raw samosa in an air-tight container for a week.

Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting the tiny dough ball. If it comes up quickly on top, your oil is too hot,t and samosas require just medium-hot oil while frying. Lower the flame and wait for the oil to be medium hot.

Slide the 2-3 samosas in one batch. Don’t overcrowd the pan, and fry them on medium heat until the samosas are evenly golden brown. Drain the samosa onto the kitchen paper to remove excess oil.

Serve hot samosa with tamarind chutney and mint chutney with a hot cup of tea.

Onion Paratha Recipe (Pyaz Paratha)

In a deep bowl, add lukewarm water along with salt and yeast.

Grease your hand with the oil or grease. Take one prepared stuffed dough ball and spread it into a round shape with the help of fingers around 6-7 inches and pierce it with the help of a fork.

Murgh Cholay Masala Powder Recipe

Smoky Qeema Samosa Recipe With Folding Techniques

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