Whole Wheat flatbread with onion, pickle masala, cilantro and spices! Perfect for breakfast or brunch. Vegan!

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Total time: 40 minutes
  • Yield: 5 parathas
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 1.5 cups atta (also known as durum wheat flour)
  • 3/4 teaspoon salt
  • 1/2 teaspoon ajwain (also known as carom seeds)
  • 1 teaspoon coriander seeds (roasted and crushed)
  • 1 green chili (finely chopped)
  • 1 medium red onion (finely chopped)
  • 2 tablespoons chopped cilantro
  • 1.5 tablespoons vegetable oil
  • water (as required to knead the dough)
  • 1.5 teaspoons pickle masala
  • more oil (to roast the paratha)

Method

  1. To a large bowl add atta, salt, ajwain, roasted and crushed coriander seeds, chopped green chili and finely chopped red onion.
  2. Add 1.5 tablespoons vegetable oil, chopped cilantro, achar masala and mix till everything is well combined.
  3. Start adding water, little by little till the dough starts coming together.
  4. Knead to a smooth and soft dough. Place the dough in a container, apply some oil on top, cover and let the dough rest for 15-20 minutes.
  5. Once the dough has rested, pinch a lemon size ball from it.
  6. Using you rolling pin, roll the dough into a circle of around 8 inches.
  7. Meanwhile heat a tawa/skillet on medium-high heat.
  8. Once the tawa is hot enough, place the rolled paratha on top of it. Let it cook from one side for few seconds.
  9. Flip over and now apply oil generously on the cooked side.
  10. Flip again and apply oil on the other side of the paratha as well. Press paratha with a spatula or till it's has brown spots and is well cooked from both sides.
  11. Enjoy the achari onion paratha with butter, yogurt and chai!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.