Onion Paratha Recipe (Pyaz Paratha)

                         

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

                               

Besan Ki Roti Recipe ( Besan Masala Roti )

                                                                           

Besan Ki Roti Recipe | Besan Masala Roti with step-by-step photos and video....

 

Besan ki roti, also known as besan masala roti, is a traditional dish popular in Pakistani cuisine, commonly enjoyed in many Asian households. One of the challenges in preparing this dish arises from the kneading process, particularly when the dough becomes sticky, making it difficult to handle and roll out.

 

The current monsoon season often calls for savory, comforting snacks, making this the perfect time to prepare something flavorful. A simple yet delicious option is besan masala roti made with a liquid dough, which streamlines the cooking process.

For a detailed recipe, watch my video where I explain the steps one by one.

                     

My latest Besan Ki Roti Video: 

Key Recipe Notes:

 

Liquid Dough Consistency:

Achieving the right consistency of the liquid dough is crucial. If the dough is too thick, the besan roti may end up undercooked and lacking crispness. Conversely, if the dough is too watery, the roti can become a papad (a thin cracker) and may stick to the cooking surface. The ideal consistency is moderately thin, allowing the batter to spread easily in the pan.

Cooking Surface:

While besan ki roti can be cooked on an iron tawa when using solid dough, it is recommended to use a die-cast nonstick pan or tawa for the liquid dough version. A small amount of oil can help prevent sticking.

 

Preparation Method:

Start by dissolving gram flour (besan) in a small amount of water, whisking continuously until the mixture becomes light and fluffy. This step is essential for achieving a crispy, airy texture in the final product and preventing the roti from becoming dense and soggy.

                                    

Seasoning and Flavoring:

To enhance the taste, it is important to incorporate seasoning. This can be achieved by dry roasting and grinding spices such as pomegranate seeds, coriander, cumin, and black pepper. Skipping this step may lead to a less flavorful roti. These spices can also be conveniently used in other dishes, such as aloo paratha.

 

By following these guidelines, you can enjoy the delightful flavors of besan masala roti, perfect for the rainy season or any time you crave a snack.

You May Like These:

Besan Ki Roti

Keema Paratha

Stuffed Paratha

Masala Paratha

Chicken paratha

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How to Make Besan Roti With Liquid Dough

Step 1:

To begin our flavorful journey into making besan roti, we must first prepare a delightful blend of spices known as besan roti masala. Start by taking a handful of pomegranate seeds, coriander seeds, cumin seeds, and black peppercorns.

                          

Place these ingredients into a grinding jar and pulse them until they are coarsely ground. This aromatic mixture will add a wonderful depth of flavor to our roti. 

                        

Next, finely chop a medium-sized onion, a handful of fresh coriander leaves, and a couple of green chilies. Set these vibrant ingredients aside, as they will enhance both the taste and the texture of the roti.

                                   

STEP 2:

In a spacious mixing bowl, measure approximately 2 cups of gram flour (also known as besan). Slowly begin adding water, a little at a time, while stirring with a whisk. The goal is to dissolve the flour completely, creating a smooth mixture.

Once all the flour is blended, vigorously whisk the batter until it becomes light and fluffy. This step is crucial, as it ensures your besan roti will be delightfully crispy and airy when cooked. Now it's time to infuse the batter with flavor.  

                         

Incorporate spice powders such as garlic powder, salt to taste, black pepper, and red chili powder. Don’t forget the coarsely ground masala we prepared earlier! Mix everything thoroughly until the spices are evenly distributed.

                                    

Finally, gently fold in the chopped onion, fresh coriander, and green chilies. Make sure to adjust the spice levels according to your preference. You want the flavors to be just right!

                      

Importantly, avoid adding baking soda or baking powder to this mixture. Since we've whisked the batter well, the natural fluffiness will prevent the roti from tearing during cooking.

Once everything is combined, let the batter rest for about 30 minutes. This rest period allows the flavors to meld beautifully and contributes to a better texture.

                           

 Step 3:

After the 30-minute resting period, give the besan mixture a good stir again. If the batter appears too thick, don’t hesitate to add a little more water to reach the desired consistency. Adjust the salt at this stage if needed, ensuring the flavors are perfectly balanced.

                                      

Now, heat a non-stick pan over medium heat and grease it lightly with oil. Once the pan is hot, pour a ladleful of the besan batter into the center of the pan and spread it gently into a round shape, about the thickness of a typical roti.

                                

As the edges begin to dry out, drizzle a little oil or ghee along the perimeter. Carefully flip the roti over once it’s golden brown on one side, and apply a bit more oil or ghee on the other side too.

                                       

Continue flipping and rotating the roti until it achieves an even golden-brown color on both sides. This process should create a wonderfully crispy texture. 

                         

Once done, transfer the besan roti to a kitchen towel to absorb any excess oil. Repeat the cooking process for the rest of the batter until all the rotis are prepared.

                                

Your deliciously crispy besan roti is now ready to be served! For an extra touch of indulgence,

Serve it hot with a dollop of butter, paired with a side of garlic chutney or dahi (yogurt) chutney. The combination of flavors is sure to be a hit! Enjoy your meal!

                                                                 

Crispy Puri Paratha Recipe

Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients: plain flour, ghee, semolina, and salt. This puri paratha is one of the most popular recipes in Pakistan. This puri paratha is easily available in all roadside restaurants and restaurants in Pakistan.

This recipe is prepared in two ways. Firstly, knead the soft dough and rest it for at least 2 hours. Then roll it out and apply ghee paste inside the roti and fold it like a paratha, and then again rest it by applying oil over the dough balls to make them crispy and crunchy.

                                

Finally, deep fry them like apuri. This recipe is a combination of paratha and puri. This is the reason it is called Puri Parath. a

Here, I used some semolina to make crunchy paratha, but if you don’t like crispiness in paratha puri, you can skip the semolina from the recipe. Poori paratha is usually served with Barbecue items. Well, this puri paratha goes well with tea or an omelette. Personally, I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.

More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha Recipe, 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 large mixing bowl, sift the flour, then add semolina, ghee, and salt. Mixx thetogether. Rub the flour with semolina and ghee until it turns to crumble.

                     

Now start kneading the dough by adding water little by little to a soft dough.

              

Apply a little oil over the dough and leave it to rest for around 2 hours

                  

Cover the dough with plastic cling wrap or a kitchen napkin.

            

Meanwhile, in a small bowl, take plain flour and ghee

                  

Mix them together very well and set them aside.

             
                     

Punch the dough down and apply some oil to the dough. Make 4 equal balls out of the dough.

Give it a dough ball shape and place it on a tray/plate.

                   

Spread some oil on the working surface, take a dough ball and roll the thin roti around 10-12 inches in a round shape. Apply the prepared ghee paste on it

                    

Roll it like a rope, and then again apply the paste over the rope, and then fold it like a snail, pressing the end gently in the middle. Slightly press the paratha ball, and place it on a tray or plate.

             

Repeat all the processes with the remaining dough balls, prepare all paratha balls,s and place them on a tray. Aga, apply some oil over prepared puri balls and let them rest for around 20 minutes.

              

Take a prepared paratha dough and roll it into a round shape, 6- 7 inches in size

Meantime heat the oil or ghee in the wok.

              

Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat. Flip the puri and keep frying until a light golden colour. Transfer to the brown paper or kitchen paper to remove excess oil.

                     

Puri paratha is cut into four pieces. 

              

Now transfer to the serving plate.

               

And serve with tea, kababs, or barbecue items