Pyaaz Paratha is the most simple and ancient Indian recipe for a flatbread filled with delicious onion stuffing. This paratha is mainly loved for its aromatic and satisfying taste when prepared for breakfast, lunch, or dinner. Also, the pyaaz paratha recipe starts with soft dough made of whole wheat flour, kneaded to perfection. The filling has finely chopped onions, fresh coriander, green chillies, and a mix of spices that may well include cumin, ajwain, and garam masala. Onions are lightly saut ed or used raw for an added crunch, preference-wise. Once prepared, the filling is encased in a dough ball and then rolled out in a round paratha. Cooked over a tava with ghee or oil until golden brown and crispy, the paratha acquires a delicious aroma to make it irresistible. This pyaaz paratha recipe is a versatile treat that goes fabulously with curd, tangy pickle, or a dollop of butter. It is the quickest to make and be devoured- a satisfying meal or comforting treat. Flavourful and rich in wholesome ingredients, it is one that all age groups indulge in. Best served for tiffins, weekend brunches, or family dinners, the taste of old India runs through every bite of this heavenly dish. Try out this easy yet super-delicious recipe of pyaaz paratha and give your home the comfort food it needs.

• 2 cup atta
• 1/4 tsp salt
• 2 tsp oil
• 1 cup onion
• 1/2 tsp ginger-garlic paste
• 1/2 tsp red chilli powder
• 2 tbsp coriander
• 1/2 tsp turmeric
• 1/4 tsp cumin powder
• 1/2 tsp aamchur
• 1/4 tsp garam masala
• 1/4 tsp ajwain

• Pyaaz Paratha is the ultimate comfort food—crispy, filled with a spiced onion stuffing, and perfect with raita, pickle, or chutney.
• Start the recipe of pyaaz paratha by preparing the dough: mix 2 cups of atta (wheat flour) with ¼ teaspoon of salt in a large bowl.
• Add 1 teaspoon of oil to make the dough soft and pliable, then gradually add about 1 cup of water to knead it into a smooth, soft dough.
• Knead for 5-7 minutes until it's smooth, cover with a damp cloth, and let it rest for 20 minutes to relax the gluten.
• While the dough rests, prepare the stuffing by heating 1 teaspoon of oil in a pan over medium heat.
• Add 1 cup of finely chopped onions and saut for a minute.
• Stir in 1/2 teaspoon of ginger-garlic paste and cook for 4-5 minutes until the onions turn soft and translucent.
• Remove from heat and let the onions cool before mixing in 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, ¼ teaspoon of cumin powder, and 1/2 teaspoon of Kashmiri red chili powder.
• Add 2 tablespoons of chopped coriander leaves, 1/2 teaspoon of dry mango powder (amchur), ¼ teaspoon of garam masala, and a pinch of caraway seeds (ajwain).
• Mix well and set the filling aside.
• Divide the dough into golf-ball-sized portions, roll out one ball into a 5-5.5 inch circle, and place 2 tablespoons of onion filling in the center.
• Fold the edges inward to seal the filling, flatten the ball into a disc, dust with flour, and roll it out gently into a circle.
• Heat a tawa or griddle over medium-high heat and cook the paratha for 1-2 minutes on each side until golden spots appear.
• Flip it, brush on a little oil or ghee, and press gently with a spatula to ensure even cooking.
• Flip again and cook until both sides are crispy and golden brown.
• Serve the pyaaz paratha hot with cooling raita, tangy pickle, or your favorite chutney.
• The crispy layers and flavorful onion stuffing make this dish a perfect choice for breakfast, lunch, or dinner.