A hot paratha for breakfast can make the day joyful, but the cooking process is often complicated by the need to knead and then roll the dough. This is especially relevant when one needs to prepare quickly for work or for children going to school.
If you face similar difficulties, the presented technique may prove very useful. Making this paratha does not require kneading or rolling the dough, and it also eliminates the problem of tearing when adding filling. Instead, a liquid flour-based batter is poured directly onto the pan, resulting in a crispy paratha within a few minutes. The advantage of this onion paratha is that it can turn out slightly crispy on the outside and soft inside, and it can be served hot with yogurt, pickles, or green paste.
Why is this onion paratha so simple?
Usually, onion paratha is made by first kneading the dough, forming balls, stuffing them with a spicy onion filling, and then rolling them out. Due to the release of onion juice, complications often arise during rolling. However, in this recipe, all these hassles are eliminated. You need to prepare a mixture where onions are mixed with flour and water, creating a mass that can be spread onto the pan with a spoon. Thus, the preparation method resembles making cheela or dosa.
Ingredients and Preparation Method
To create onion paratha without kneading dough, start by placing wheat flour, finely chopped onions, green peppers, and fresh cilantro into a large bowl. Then add red pepper, cumin, coriander, chatni masala, and salt to taste, after which all ingredients are thoroughly mixed.
Next, gradually add water while constantly stirring with a spoon. It is important to achieve a thick and smooth batter, not a soft one. The consistency should be such that it does not spread completely when placed on the pan, but is also not too dense to spread.
After this, the pan is placed on the stove and heated well. A little oil or ghee is added to the heated pan. Then, the prepared onion mixture is poured onto the pan with one large spoon and carefully spread into a round shape, without making it too thin.
The paratha is cooked over medium heat. When the bottom side acquires a light golden color and the edges begin to brown, it is gently brushed with oil or ghee from above, and the item is flipped. Then the second side is fried until golden and crispy. The finished onion paratha is removed from the pan.
Serving with Yogurt and Pickles
The finished hot onion paratha can be served with yogurt, green paste, pickles, or butter. The distinguishing feature of this dish is that no prior dough kneading or preparation of a separate onion filling is required. Therefore, if you want to eat paratha but do not feel like kneading and rolling, this simple onion method is worth trying.