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!

Facebook

Instagram

Pinterest

Youtube     

                                                                        

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

                                       

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

                               

Garlic Tawa Naan Recipe (Without Yeast)

                                                                        

Garlic Tawa Naan || Homemade Garlic Naan Recipe without yeast || How to make Garlic Tawa Naan at home with step-by-step photos......

Garlic Tawa Naan is an extremely popular Pakistani flatbread recipe made with plain flour and garlic. This is most popular across Pakistan and all over the globe. Mainly because of the flavor and taste     

It is basically so soft and delicious, restaurant-style garlic naan. No yeast, no oven is used to make this naan. I made this naan on the stovetop. Traditionally, naan is made in a tandoor(clay oven), but at home. I prefer the stovetop method. You can also bake them in the oven, but I think they are so much softer and better when cooked on a stove-top 

                     

Here, I didn’t apply garlic butter over the naan, whereas I applied it to the cooked naan. But you can brush garlic butter over the naan as desired.

Also, I highly recommend not using non-stick utensils in cooking. Naann, rather an iron-cast skillet or another silver metal 

                                   

For the best result, follow my detailed step-by-step photo

instructions and tips below the recipe card

Recipe Notes:

1. I used baking powder and baking soda for proofing the plain flour dough. The traditional recipe includes yeast, which you can use if you are comfortable using it
2. You can use the cooker as a tandoor and stick the bread to the sides of the cooker, and heat it upside down
3. Naan is prepared with yeast, so it becomes chewy if it is rested for a while. It is recommended to serve it immediately with a choice of curry.

        

For more Similar Recipes:

Tawa naan

Bakery sheermal

Roghni naan

Fateer naan

Garlic bread

If you have tried this Garlic Tawa Naan, then don’t forget to rate the recipe. You can also follow me on social media. a

Facebook

Instagram

Pinterest

Youtube

          

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

             

In a bowl, combine all-purpose flour, salt, baking powder, baking soda, sugar, crushed garlic, and yogurt.

          

Mix well, making sure everything is well combined. Add water as required and knead. Lastly, add oil and further knead to a smooth and soft dough.

                        

Grease the bowl with oil, cover, and rest for 2 hours.

                

Meanwhile, prepare garlic butter by mixing butter, garlic, and coriander.r

                                      

Garlic butter is ready.

                

After 2 hours, knead the dough slightly to remove any air that is present in the dough. Divide the dough into equal portions and flatten a ball between your palms.            

     

Sprinkle a little flour dust over the rolling board or working area. Gently roll a round/oval shape using a rolling pin about 7 inches in diameter, and Grease with water over the naan. Make sure you apply evenly. This helps to make a stick on the tawa/pan. 

                             

Now put Naan on the Tawa, and make sure the wet part goes in the bottom. Immediately  brush garlic butter on top of uncooked naan.

                      

Let it cook for around a minute. Naan should be dry on the surface before the tur.n

                         

Now flip the pan/Tawa upside down. 

                 

Cook naan directly on the griddle till it turns a golden brown color.

                           

Here you can also brush with some prepared garlic butter over the cooked naan.n

                          

Gently scrape the naan from the bottom and remove             

Prepare all the garlic naan the same way.

                         

Finally, save garlic naan hot with your favorite curries like nihari,paya, or kunn.a                                          

                                          

Soft Chapati Recipe

Soft Chapati|Flatbread || How to make Soft Chapatis with step-by-step photos

Soft Chapati is also known as roti or phulka. Chapatis are made from a soft dough comprising atta flour, salt, oil, and water. Atta is made from wheat(Gundam) here. I will share with you some tips for soft chapatis from the soft dough, the most important part of the meal of every Pakistani/Indian household.

It is served with almost every gravy and curry possible, making the meal wholesome. Go ahead, check out the easy steps given below, and make these delicious, warm, and soft chapatis in no time. These chapatis are no-fuss food. However, the best thing about Roti/ Chapati is that it is high in nutrition and can be tweaked as per palate preference. 

If you are someone who loves the richness of Ghee, then you can add some ghee while kneading the dough, and with a pinch of salt, this adds a nice aroma and taste to the Chapatis. 
                                        

This simple Pakistani bread is a far healthier option than Naan, Puri, and Bhatura simply because you do not need oil or ghee to prepare this recipe. It is good for people planning to shed some weight and who are following a low-fat diet, as it is prepared without using oil.

Serve the warm chapatis on several occasions, like kitty parties, game nights, potlucks, and many other occasions, along with any main dish, and make it all the more charming. Also, don't forget to share the recipe with all of your friends living abroad, so it reminds them of their country every time they make it.

                             

Tips for Soft Chapatis:

1. Add flour slowly to the water and knead it to a soft dough.
2. Knead the dough for at least 3 to 5 minutes.
3. Rest the dough for a minimum of 15 minutes and a maximum of 1 hour.
4. Roll the chapatis a little thin, but not too thin or too thick.
5. Heat the Tawa really well before putting the chapati in.
6. Flip it just twice, don't keep on flipping over.
7. Once the chapati is cooked, remove it to a plate, spread some ghee or oil over it, and store it in a hot case.

If you have tried this Soft Chapatis, then don’t forget to rate the recipe. You can also follow me on social media

Facebook 

Instagram

Pinterest

Youtube

Do you like our videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Take water and salt in a bowl, mix well, add wheat flour, then further mix them together. Now knead this into a soft dough
Add more flour as needed 

Knead it for 3-5 minutes, then cover it with a wet kitchen towel and rest it for 15 minutes. After 15 minutes, knead the dough for about 5 minutes more. Now it gets extremely soft
Now, drizzle some drops of oil over the dough and apply it all over the dough. Put it back into the bowl and cover it with a plastic cover. Keep aside for 30 minutes.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms. Roll into 4 diameters, keeping the edges thinner than the center. Put it on a hot Tawa, and cook it for a few seconds.

Flip over and cook the other side for a few seconds
Now flip over again and cook for a few more bubbles on top till it puffs. Now remove and place in the hot pot. You can drizzle some drops of oil/ghee over chapati. You repeat the same process with all remaining dough balls 
               

Now, chapati is done to serve with dal, sabzi, and curry.