[North Indian breakfast preparation, parantha stuffed with onions]

Preparation time—20 minutes                                   Cooking time—20 minutes

Serving—4                                                                           Category—veg.


  • Wheat flour –2¼ cups
  • Salt- to taste
  • Onions ,chopped-2 cups
  • Carom [ajwain]seeds- 1tsp
  • Garam masala-½ tsp
  • Red chili powder-1tsp
  • Chopped onions-½ cup
  • Green chilies, chopped-3
  • Coriander leaves chopped-2tbsp
  • Wheat flour [for dusting]2-3tbsp
  • Ghee-for frying


1-Combine wheat flour and salt, mix well, add enough water knead into a smooth and pliable dough and keep aside.

2-Add little salt to the chopped onions and keep aside for 20 minutes, then squeeze water out of onions and put it in a bowl.

3-Add  carom seeds, red chili powder, green chilies, Garam masala, coriander leaves and salt to the onions  and mix well. This is stuffing.

3-Divide the dough and stuffing into 12 equal portions.

4-Dust the table top surface with wheat flour ,then roll a portion of dough into 4 inches circle.

5-Now place a stuffing portion in the centre and brings together all the sides and seal tightly, press the centre gently with thumb and roll again into 6 inch diameter circle; dust the surface whenever necessary.

6-Heat non-stick flat pan and put the parantha on it  and cook the both sides of paranthas using little ghee until golden brown spots appear on both sides.

7-Remove from the fire and serve hot with yoghurt and achar.

About Anil Kumar

Chef at Mayuri Farms and Restaurant