Weekend comes with a demand or hidden wish for special breakfast or brunch. For this Saturday, I had thought of doing Pyaaz ka paratha. Manish and Apoorva both want only Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing) . If I would have asked their choice, I could never prepare any other variety for paratha. So, I did the preparation and served them both onion and aaloo ka paratha. Both wanted next one aaloo ka paratha. I knew very well that I am going to get this feedback only , so I had kept aaloo masala ready.
But I thoroughly enjoyed two pyaaz ke parathe with plain curd, mint chutney and butter!!
I have posted recipe for aaloo ke parathe Aaloo ka Paratha (paratha with spicy potato stuffing)and coriander chutney Coriander Chutneyalso in the blog…. mint chutney also has same procedure as coriander chutney, just replace coriander leaves to mint leaves .
Onion (medium-sized) 4
Green chillies 3-4
Ginger tiny piece
Salt, red chilli powder, garam masala powder, dry mango powder, one pinch asafoetida. (add all spices as per your taste)
Wheat flour dough
Dry wheat flour
Oil for roasting paratha
Chop onions and green chillies finely and grate ginger.
Heat oil in a pan and add chopped onions, green chillies and grated ginger. Roast them till they become light brown.
Add salt, red chilli powder, garam masala powder, dry mango powder and hing (asafoetida) and switch off gas. Let it cool down completely .
Prepare wheat flour dough and heat tava. Take a small portion from the dough and make a round ball, apply some dry flour on it and roll it in a small round shape.
Keep some onion masala on it and seal it by pinching from all the sides.
Again apply some dry flour and roll this in a round shape carefully and evenly from all sides.
Place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side also.
If you have rolled paratha evenly it will puff up beautifully.
Serve hot Pyaaz ka paratha with curd, chutney, butter or pickle!!