For the dough
- 2 cups wheat flour / atta
- ¼ tsp salt
- 1 tsp oil
- 1 cup water (or as required)
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For the stuffing:
- 1 tsp oil
- 1 cup onions, finely chopped
- ½ tsp ginger-garlic paste
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 2 tbsp coriander leaves, finely chopped
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- ½ tsp turmeric / haldi
- ¼ tsp cumin powder / jeera powder
- Salt to taste
- ½ tsp aamchur / dry mango powder
- ¼ tsp garam masala
- Few seeds / ¼ tsp ajwain / caraway
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Instructions:
Prepare the wheat dough and rest for 20 minutes. Meanwhile, prepare the stuffing by heating a pan with oil, adding chopped onions, ginger-garlic paste, and spices.
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Cook onions until translucent. Pinch dough, roll, flatten, and place 2 tbsp of prepared onion stuffing in the center.
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Take the edge and start pleating, bringing it to the center. Sprinkle some flour and roll to the size of a chapati.
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Cook paratha on a hot tawa, brushing with oil/ghee, and press slightly. Flip and cook other side until golden brown. Serve hot with desired sauce, raita, or pickle.
Source: Freepik