tomato onion paratha recipe | pyaz tamatar ka paratha | tamatar pyaz ka paratha

Ingredients

• 2 tbsp oil
• 1 tsp cumin
• ¼ tsp ajwain / carom seeds
• 1 tsp kasuri methi
• 3 chilli, finely chopped
• 3 clove garlic, finely chopped
• 2 onion, finely chopped
• ½ tsp turmeric
• 1 tsp chilli powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ½ tsp garam masala
• ½ tsp salt
• 3 tomato, finely chopped
• ½ cup besan / gram flour, roasted
• 2 tbsp coriander, finely chopped
• 3 cup wheat flour
• ¼ tsp ajwain / carom seeds
• ½ tsp salt
• water, for kneading
• 2 tsp oil

Steps

1. firstly, in a kadai heat 2 tbsp oil. add 1 tsp cumin, ¼ tsp ajwain and 1 tsp kasuri methi. saute until the spices turn aromatic.
2. now add 3 chilli, 3 clove garlic and saute slightly.
3. further, add 2 onions and saute until the onions soften.
4. add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
5. saute until the spices turn aromatic.
6. now add 3 tomatoes and saute until the tomato turns soft and mushy.
7. to absorb the moisture from the tomato, add ½ cup besan and mix well. make sure to use roasted besan else the stuffing will taste raw.
8. mix well combing well and forming a soft mixture.
9. further, add 2 tbsp coriander and mix well. onion tomato stuffing is ready.
10. firstly, in a large bowl take 3 cup of wheat flour, ¼ tsp ajwain and ½ tsp salt.
11. mix well combining all the ingredients well.
12. now add water and start to knead the dough. kneading the dough with warm water helps to make soft paratha.
13. add water as required and knead to a smooth and soft dough.
14. grease the dough with oil, cover and rest for 20 minutes.
15. after the dough has rested for 20 minutes, knead slightly and pinch a ball sized dough.
16. form a cup by pressing the dough from the sides.
17. place a ball sized prepared stuffing.
18. start to stuff inside by pulling the dough without having any pleats.
19. now seal the dough without any cracks.
20. dust the ball with wheat flour and flatten slightly.
21. now roll the paratha gently, without putting much pressure.
22. cook the paratha on hot tawa keeping the flame on medium.
23. flip over once the base is half cooked.
24. spread the ghee or oil on both sides and cook well.
25. puff the paratha, making sure to cook uniformly
26. finally, enjoy chilli garlic onion tomato paratha with pickle and curd.
27. firstly, in a large bowl take 3 cup of wheat flour, ¼ tsp ajwain and ½ tsp salt.
28. mix well combining all the ingredients well.
29. now add water and start to knead the dough. kneading the dough with warm water helps to make soft paratha.
30. add water as required and knead to a smooth and soft dough.
31. grease the dough with oil, cover and rest for 20 minutes.