- In a large mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough. Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes. Cover the dough. To prepare the filling for the onion paratha, in a wide pan heat oil over medium heat and add in the ajwain seeds to it. When they sizzle, add the chopped onions and toss them for a couple of minutes. Once done, turn the heat off and allow the onions to cool. Add the green chilies, cumin powder, chili powder, mango powder and stir. Add the chopped mint leaves and combine. Now the pyaz ka paratha filling is ready. Keep it aside in a bowl. Heat the roti tawa over medium heat. To make the parathas, divide your paratha dough into even sized balls. Begin by rolling one out into a circle of approx 2-inch diameter. Add a spoonful of the pyaz filling in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palm. Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed. Place the Pyaz Ka Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked. Smear a teaspoon of ghee or oil over the Pyaz Ka Paratha and cook from both the sides till golden brown. Once cooked and the onion paratha is crisp golden brown, transfer to a plate.
Ulli paratha
#myrecipe
By Arun Kumar
Mar, 13th
583
Servings
2 persons
Cook Time
25 minutes
Ingredients
9
- 11
Ingredients
- Wheat flour
- Ghee
- Water
- Salt
- Ajwain
- Onion
- Red chilli
- Green chillies
- Cumin powder
- Amchur powder
- Mint
