Stuffed Onion Paratha- Crunchy And Spicy

In so many of my parathas posts I have mentioned that Mr. Husband is not very fond of stuffed parathas. He prefers parathas in which I mix everything in the dough and do not stuff it, like how I did here in the mixed vegetable parathas. But yes stuffed aloo parathas are exceptional- well what can I say? Who does not love aloo parathas. Not anyone I know of :-)

My husband was away for a office trip and that is when I made these stuffed onion parathas. What I like about these parathas are the way onions gets cooked inside-soft and yet crunchy. These mini parathas are perfect to serve for breakfast, brunch and as evening or picnic snack. Why not wrap up in the foil and serve in your kids’ tiffin. Me?- I prefer them with cucumber riata.

Do give them try – They are totally worth it :-) Or look for more parathas recipes here

Ingredients:

Wheat Flour / Atta – 2 cups

Salt to taste

Water – as needed to knead the dough

Oil / Ghee to cook the Paratha

Onion/pyaz – 1 chopped Finely

Green Chilli /hari mirch– 1 chopped finely

Chilli Powder/lal mirch powder – 1 tsp

Turmeric powder/haldi- ¼ tsp

Dry mango powder/amchur- ¼ tsp

Cumin Seeds / Jeera – ½ tsp

Coriander Seeds / akkha daniya – 1 tsp

Method:

In a mixing bowl add flour, salt and mix well.Slowly add in water and make a soft dough just like chapatti dough. Apply some oil on the dough and keep aside.

Chop onions and mix salt, cumin seeds, turmeric powder, green chilli, coriander seed and dry mango powder.

Divide the dough into equal portions. Pinch the tennis size ball dough and flatten it out.Now spoon some filling in the centre and seal from all sides.

Now take the stuffed ball and slowly roll it so that filling doesn't leak out. Form into a slightly thick parathas.

Heat a tawa/pan and cook paratha one side till bubble appears. Flip the paratha other side and apply some ghee on it and cook for a minute. Flip again and apply ghee and cook again. Keep pressing with the spatula till golden.

Serve hot with chutney, raita or pickle of your choice.

Notes: 
Do not leave the filling for too long as the salt will leave water and parathas will be difficult to stuff.

I like it spicy so I added red chilli powder as well as green chilli. Adjust as per your taste.

Do not try to roll the parthas too much else the filling will leak out. The parathas are mini and little thick.

Serving suggestions:

Serve hot with chutney, raita or pickle of your choice.

Goes well with any side dish or curry.