Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

Homemade Onion Paratha, is a deliciously aromatic and flavourful Indian flatbread that will transport you straight to the heart of traditional Indian cuisine.

It’s originated from Punjab, an Indian state. The authentic way of making Pyaz (Onion) Paratha (Flatbread) is just like Aloo Paratha / Potato Stuffed Flatbread with a stuffing. But, I simplified this process and made these Onion Paratha without stuffing. 

This, Easy Onion Roti Recipe, yes this is a super simple and easy method of making Indian style Onion flatbread without any stuffing but using Whole Wheat Flour.

Bursting with the sweet and pungent essence of onions, flavour from the different spices, this dish is a celebration of basic ingredients put together to make tastiest parathas in the most simplest way.

Overall, this Indian Onion Flatbread / Pyaz ka Paratha, offers a delightful combination of flavours and textures, making it a beloved choice for those who appreciate the robust and comforting taste of Indian cuisine.

Let the enticing aroma waft through your kitchen and prepare to savour the delightful layers of flavour in every bite. Let’s learn how to make it!!! 🙂 

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Indian style Onion Flatbread / Pyaz ka Paratha’:
2. How to store, ‘Onion Paratha / Pyaz ka Paratha’:
3. How to serve, ‘Indian Onion Paratha / Simple Onion Roti’:
4. Other recipes from my blog:
5. Step Wise pics Procedure for ‘Onion Roti / Indian Onion Flatbread / Pyaz ka Paratha’:
   1. Prep Work:
   2. Making the dough:
   3. Rolling into Roti:
   4. Cooking on stove top:
6. Tips:
7. Result:
8. Recipe Card & Print:

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Possible Alterations for the recipe, ‘Indian style Onion Flatbread / Pyaz ka Paratha’:

Using Ginger-Garlic paste: Instead of fresh ginger-garlic, just use same quantity of ginger-garlic paste. 

Using Ghee: Actually the authentic Punjabi Pyaz ka paratha, are made using homemade desi ghee (unsaturated butter). So, if interested, you can skip oil for ghee.

Replacement to Green Chillies: Just skip them totally. Or else you can add Ground Black Pepper powder (½ teaspoon).

Additional Ingredients: Soft butter (1 heaped teaspoon) or Cooking Oil (1 tablespoon) can be added while kneading the dough to make the roti/tortilla turn out soft.

Ingredients to skip: Garam Masala Powder, fresh green chillies, fresh coriander leaves can be skipped in this recipe.

Onion Variety: You can use any variety of onions like yellow, white, red. In case of using Spring Onions, here’s my recipe>> Spring Onion Roti / Scallion Tortilla

Whole Food Plant Based options: For wfpb no oil options, just eliminate the oil used to cook the roti/tortilla on stove top.

How to store, ‘Onion Paratha / Pyaz ka Paratha’:

Allow the parathas to cool completely at room temperature. If you store them warm parathas may turn soggy because of the moisture.

Using parchment paper or aluminium foil wrap each paratha individually to prevent them from sticking.

Place the wrapped parathas in an airtight container. This way, they stay good at room temperature for about 4 to 5 days.

For longer shelf life, it is advisable to refrigerate the container, especially if you’ve made a larger batch. 

Before serving, reheat the parathas on a hot tawa for 2 minutes. Or else microwave each for 1 min to warm up.

For the best quality, try to consume the stored Onion Parathas within 3-4 days. This ensures that they remain fresh and flavourful.

Remember that storing parathas for an extended period may affect their texture, taste, flavour.

How to serve, ‘Indian Onion Paratha / Simple Onion Roti’:

This Indian style Onion Flatbread is so versatile and can be enjoyed on its own (or) paired with various accompaniments.

Common choices include yogurt, raita, pickles, or even a dollop of butter, adding additional layers of flavour and creaminess.

Serve them along with a tasty curry on the side. Some of the suitable gravy curries are:

• Paneer Butter Masala / Paneer Makhani (Instant Pot, Stove Top)
• Chana Masala / Vegan Chickpea Stew (Instant Pot, Stove top)
• Aloo Kurma / Potato Korma (Instant Pot, Stove Top)
• Kadai Paneer / Capsicum Paneer Masala Curry
• Zucchini (Courgette) Vegan Kofta Curry

Pyaz ka Paratha is often enjoyed as a wholesome breakfast, lunch, or dinner option in North Indian households.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Curry recipes collection⇒  Curry / Koora / Stir Fry

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Ingredients:

• Onions  – 1 large
• Fresh Ginger (or powder) – 1 inch piece (or ½ tsp)
• Coriander / Cilantro leaves – 1 handful
• Fresh Garlic (or powder) – 2 pods (or ½ tsp)
• Green Chillies – 3
• Whole Wheat Flour – 1 cup
• Onion seeds / Nigella Seeds / Kalonji – 1 teaspoon
• Turmeric Powder – ¼ teaspoon
• Dry Red Chilli flakes – ½ tablespoon
• Garam Masala Powder  ½ teaspoon
• Ground cloves / Lavang Powder – ½ teaspoon
• Salt – 1 teaspoon
• Water – ¼ cup
• Oil – 1 tablespoon for each roti

Special Ingredients:

• Nigella Seeds / Kalonji / Onion Seeds
• Garam Masala Powder
• Ground Cloves / Lavang Powder

Step Wise pics Procedure for ‘Onion Roti / Indian Onion Flatbread / Pyaz ka Paratha’:

Prep Work:

Gather all the ingredients at one place. I have ground the whole cloves in the mortar-pestle.

If you are not using food processor, then very finely chop the onions, green chillies, coriander leaves, ginger, garlic.

Into the food processor put the sharp S-blade. Add these>> whole green chillies, ginger, garlic, peeled onions, coriander leaves.

Process them until the onions are chopped very finely.

Making the dough:

In the food processor, put the dough making blade. On the top of the chopped onions, green chillies, coriander leaves, ginger, garlic add these.

Add all these>> whole wheat flour/chapati aata, salt, turmeric powder, garam masala powder, nigella seeds/kalonji, dry red chilli flakes, ground cloves/lavang powder.

Without pouring water, first knead everything for 30 secs. For the onions will release water.

Now, pour water (max ¼ cup) little by little and knead into soft dough as shown. Takes 1min:40secs.

Rolling into Roti:

Take the dough onto the rolling board. If its wet, add little more flour to make it dry enough to be rolled.

Divide the dough into equal parts. Make each one into a dough ball.

Using a rolling pin, roll each ball, over a flat surface into a round shaped roti/tortilla.

Apply little dry flour in between while rolling if its sticky.

Cooking on stove top:

Put a tawa/pan on stove top over high flame. When its hot gently put the rolled roti/paratha on it. Change the flame to medium.

After 1 min, turn to the other side. Now, brush with oil (½ tablespoon) on each side.

Let it cook on both sides, until you get brown spots here and there.

When its cooked on both sides, takes 4 to 5 mins for each thick paratha, take it off onto a separate plate.

Repeat the same for the other roti/paratha.

Tips:

• While kneading the dough, add water only little by little. As the onions also release water as you make the dough.
• DO NOT USE hot water for kneading the dough in this recipe. It will make the onions to release more moisture than with normal water.
• I used my food processor for making the chapati / tortilla dough. If not you can do the same manually in a mixing bowl using your hands. 
• If you are not using food processor, just remember to chop the onions, ginger, garlic finely.
• Adjust the salt & spice as per your taste.
• Always cook the roti on medium flame only, to avoid from burning the roti.
• Just before placing the rolled roti onto the hot tawa, dust away the flour applied on the roti. 
• Using ghee instead of oil is the authentic way making these, Pyaaz ke paratha.

Result:

• Punjabi Onion Paratha is renowned for its rich and robust flavours.
• The combination of finely chopped onions, spices, and herbs stuffed into the paratha dough creates a taste that is both savoury and aromatic. 
• The chopped onions add the natural sweetness and the chillies, masala powder contradicts this, and thus imparts well-balanced and robust flavour.
• The finely chopped onions inside provide a delightful crunch, creating a satisfying contrast in texture.
• We all, especially my 3 kids asked for seconds, in spite of me making these for the first time.
• So, this Indian Onion Flatbread / Pyaz ka Paratha is a super hit at my home. 🙂

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