Stuffed Onion Paratha

          Parathas form a staple diet almost in every home. They are wholesome, nutritious and are perfect for breakfast too. They can be prepared with many types of stuffing and is a great lunch box meal. So how about some simple onion stuffed parathas? This is exactly what I did today. Relish these delicious parathas with yoghurt, pickle or butter. So check out the step by step pictorial recipe to prepare this delicacy.

• 1 1/4 cup atta (whole wheat flour)
• salt to taste
• 1 tbsp. oil to knead
• oil to shallow fry

Stuffing-

• 3 onion, finely chopped
• salt to taste
• handful of coriander leaves, finely chopped
• 2 green chilies, finely chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder or to taste
• 1/2 tsp. garam masala powder
• 1 tsp. coriander-cumin powder
• 1 tbsp. lime juice

          In a bowl mix together onion and salt. Keep aside for 10-15 minutes. Then squeeze out the water. Knead a soft dough with the atta, salt, oil and required quantity of water. Keep aside for 20-25 minutes.

          Mix the squeezed out onion along with all the other ingredients under stuffing and knead into a dough.  Divide the dough into 4 equal portions too.

          Roll out each portion into small circles like poori by dusting some flour. Take each poori and spread one portion of the onion stuffing. Cover with another rolled out poori.

          Roll out further with the help of some more flour into a bigger circle just like chapatti. Do the same with the rest of the dough and stuffing.

          Heat 1 tbsp. oil and shallow fry the parathas one at a time on both sides till light brown in colour. Enjoy with yoghurt, butter or your favourite pickle.

                      Add salt to chopped onions & keep aside for 10-15 min. Squeeze well.

                               Mix it with the rest of the ingredients under stuffing.

                                The onion stuffing.

                            On a small rolled out poori, add one portion of the onion stuffing. 
                       

 

                                ....and cover with another poori. Press all the edges.

                                Roll out into a bigger circle just like chapati.

                               Shallow fry on a tawa till light golden brown on both sides.

                               Serve them hot with either yoghurt, butter or pickle.