Stuffed Sauteed Onion Paratha / Flat Bread

          Parathas or Flatbread are the most popular and favored breakfast in Northern regions of India. They can be plain or stuffed parathas. So here is one for you to try. A stuffed onion paratha, where I first sautéed the onion along with some spices and then stuffed to make these yummy parthas.

          Serve them with either chutney, yoghurt, pickles or butter for a sumptuous meal. They are ideal for breakfast, brunch, lunch, dinner or as a lunch box meal. So check out the step by step pictorial recipe to prepare it.

Stuffing - 

• 1 tbsp. oil    (Makes 4-5 parathas)
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 3 onions, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. garlic, finely chopped
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 2 tbsp. roasted chickpea flour
• 2 tbsp. coriander leaves, chopped
• 1-2 tbsp. fried onion (opt)

Paratha - 

• 1 & 1/2 cups whole wheat flour (atta)
• pinch of salt
• pinch of pepper powder
• oil to shallow fry

          Stuffing - Heat oil in a pan and temper with cumin seeds and asafoetida. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add all the dry spices and continue to stir fry for a minute. Add the coriander leaves, give it a stir and switch off the flame. Transfer to a bowl and add the fried onion. Mix well and keep aside to cool.

          Paratha - In a mixing bowl, mix together flour, salt to taste and pepper powder. Add required quantity of water, little at a time and knead into a dough. Cover with a wet cloth and keep aside for 10-15 minutes.

          Divide the dough into 8-10 equal portions. Roll out each into a small disc, just like a poori, by dusting some flour. Take a poori and spread required portion of the onion stuffing. 

          Cover with another poori and roll out into a paratha. Make similar parathas in the same manner. 

          Heat a tbsp. of oil on a tawa / griddle / pan and shallow fry the parathas, one at a time on both sides till golden brown in colour. 

          Transfer to a serving plate and serve along with chutney, yoghurt, pickles or just plain butter.

                     Heat oil & temper with cumin seeds & asafoetida. Add onion, ginger,
                     garlic and green chilies. Sauté till light brown. 

                                  Add all dry spices & continue to stir fry for a minute. 

                                 Add coriander leaves, give it a stir and switch off the flame. 

                       Transfer to a bowl & add fried onion. Mix well & keep aside to cool.

                         Roll out each portion of the dough into a small disc, just like a poori.

                              Take a poori & spread required portion of the onion stuffing. 

                                  Cover with another poori & roll out into a paratha. 

                                  Make similar parathas in the same manner. 

                          Heat a tbsp. of oil on a tawa & shallow fry parathas on both sides
                          till golden brown in colour. 

                               Serve along with chutney, yoghurt, pickles or just plain butter.