When it comes to Indian breads, I am very much a beginner – the only two I ever make are chappathi and puri. But now I intend to make changes to that status and learn more about the various types of breads from this vast nation.
Parathas are a staple in almost all North Indian households and there is so much variety that you can bring to this humble whole wheat flat bread. Today, I have made an onion stuffed paratha which is basically a flat bread made from whole wheat flour stuffed with a mildly spiced onion mixture.
The best thing about stuffed parathas is that you can use just about ingredient to make the stuffing. Pair it with a raita/yoghurt dip, pickles and roasted pappad and you have a wholesome, nutritious meal ready.
And like I mentioned, being a beginner, I would love to know more about the different types of breads that you make at home.
So let’s get cooking……hot and delicious onion paratha.
Recipe courtesy – http://www.7aumsuvai.com
For the dough:
1. Whole wheat flour – 2 cups
2. Warm water – 3/4ths cup (or as needed)
3. Salt – to season
4. Ghee – to drizzle while the paratha is being cooked
For the stuffing:
5. Onion – 2 medium, finely chopped
6. Green chilli – 1 small, finely chopped
7. Cumin/jeera seeds – 1 tsp
8. Red chilli powder – ¼ tsp
9. Garam masala powder – ¼ tsp
10. Coriander leaves – 1 tbsp, chopped
11. Curry leaves – 1 tsp, chopped
12. Salt – to season
• In a large mixing bowl, add the flour, water and season with salt. Mix through and leave covered for 30 minutes. After 30 minutes, mix well to form a semi-soft dough and leave covered with a damp cloth for another 20 minutes. (The first step is optional but helps to knead the dough faster and easier).
• To make the onion stuffing, mix all the ingredients in a bowl and keep aside.
• To make the stuffed paratha, divide the dough into medium sized balls. Roll out to at least 3 inch diameter circles (see the images). Place a little stuffing on one rolled out ball and cover it with the second rolled out ball. Press the sides well to avoid stuffing from leaking out. Dust with flour and roll lightly on top to press the layers together. Be gentle or the stuffing will seep through.
• Heat the tawa/flat pan and place the paratha; cook one side well before flipping over. Drizzle some ghee and flip over again. Cook till the parathas are golden brown and done.
• Serve hot.