- Whole wheat flour-1 cup
- Onion- 3 to 4 medium size
- Red chili powder-1 tsp
- Coriander powder- 1 tsp
- Cumin powder-1/2 tsp
- Garam masala powder-3/4 tsp
- Coriander leaves finely chopped -2 tbsp
- Salt needed
- Oil -1 tbsp for dough
- Finely chop the onions, add salt and keep aside for 10 minutes. After 10 minutes, onions oozed water. Squeeze out all the water. Do not dispose of this water. We will use it to make paste.
- Add the red chili powder, coriander powder, cumin powder, garam masala, cilantro and onions and mix well.
- Make lemon size balls on it.Combine whole wheat flour, a pinch of salt and a teaspoon of oil in a large bowl. Add little water at a time (the onion water) and make a soft dough and flexible, as you do the Phulka paste. Add 2 tablespoons more oil and knead the dough. Apply a little oil on the surface of the dough and keep covered for 15 minutes.
- Divide the dough into 5 equal portions, shape into a ball and flatten. Have some ready wheat flour for dusting.
- Take 1 flattened dough, dust with a little wheat flour and deploy it in a small circle thick.
- Place onion stuffing a ball, collecting all over and close it. Tightly seal and press flat.Dusting flour, roll the dough into a closed circle just as you ride on chapati.
- Heat a Tawa and place the rolled dough on it. When you see bubbles forming on the top, pour and spread oil on the surface of the Paratha and return it to the other side. Apply oil on the other side and press down with a spatula until dough is cooked. Cook until both sides and brown spots appear.
Serve hot with pickle or dahi/curd or chutney.