Onion Paratha are delicious whole wheat flatbreads stuffed with flavorful onions, spicy green chillies and savory spices. Also known as pyaz paratha, this tasty paratha variant is made in many Punjabi homes for breakfast. Make this delish paratha with my family recipe!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 50 minutes
  • Yield: 9 · 9 Onion Paratha
  • Category: Breakfast
  • Cuisine: North Indian, Punjabi

Ingredients

  • 2 cups whole wheat flour
  • ½ teaspoon salt
  • 1 to 2 teaspoons oil (or ghee, (optional))
  • ⅓ to ½ cup water (or as required)
  • 1 large onion (- finely chopped)
  • 1 to 2 green chillies (- finely chopped or minced (optional))
  • garam masala (- as required)
  • red chili powder (or cayenne pepper or paprika, as required)
  • salt (as required)
  • oil (or ghee (clarified butter), as required for roasting)

Method

Kneading dough

  1. Mix the flour with the salt. Add the oil or ghee and a bit of water.
  2. Begin to knead the dough adding water as needed. Knead to a smooth and soft dough.
  3. Cover and keep aside the dough for 20 to 30 minutes.

Making onion filling

  1. As the dough is resting we prepare the filling.
  2. Finely chop the onions & green chilies. If the onions and green chillies are not finely chopped then they will pop out of the paratha while rolling or roasting. So do remember to finely chop them.
  3. Mix them together and set aside.

Making onion paratha

  1. Make medium sized balls from the dough.
  2. Take a ball and roll into 3 to 4 inch diameter disc on a dusted board.
  3. Add the finely chopped onions-chilies mixture in the center.
  4. Sprinkle one or two pinch of garam masala powder, red chili powder and salt.
  5. Bring together all the edges of the dough.
  6. Join them in the center and press downwards.
  7. Sprinkle some more flour and roll into a paratha of about 6 to 8 inches in diameter.
  8. Heat a tawa or griddle or skillet before you start rolling the paratha. Keep the flame to medium-high or high. Once the tawa becomes hot then place the rolled onion paratha on it.
  9. Fry the paratha on a hot tava drizzling about 1 or 2 teaspoons of ghee or oil (or as required) on both sides till the paratha is evenly cooked and browned. Make sure that the paratha edges are also cooked well. You can press the edges with a spatula for even cooking.
  10. Serve onion paratha hot with some mango pickle, yogurt (dairy or vegan) or a side vegetable dish.
  11. These parathas taste so good that they can be had as is with Indian chai. They can also be packed in a tiffin box.

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.