Pyaz Kachori Style Paratha .... spicy onion paratha

 

Don’t have a weekend breakfast plan yet? Here’s how you can make it a special affair with my Pyaz Kachori style Paratha recipe … the one of a kind stuffed paratha.

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have included a detailed recipe all from scratch. There’s the dry spice mix, the filling and the dough.

 

This is a vegetarian stuffed flat bread recipe that may easily be converted into a vegan recipe by replacing the ghee with vegetable oil. The whole wheat pyaz paratha is a spicy onion gram flour stuffed paratha.

Jodhpuri pyaz kachori is my inspiration for this recipe. However, this paratha is much lighter and healthier and provides for a guilt free indulgence.

 Click the link below to watch the video:

PYAZ KACHORI STYLE PARATHA        Makes 8

Ingredients:

FOR THE FILLING

Onion (chopped finely) – 2cups

Besan/Gram flour – 3 tbsp

Green chilies (chopped finely) – to taste

Coriander leaves (chopped finely) – ¾ cup

Ginger (grated) – ½ tsp

Potatoes (boiled) – 3 small

Hing/Asafoetida – a large pinch

Turmeric powder – ½ tsp

Kashmiri red chili powder – ½ tsp

Amchoor/ Dry mango powder /Chaat masalal – 1 tsp

Sugar – ½ tsp

Salt – to taste

Vegetable oil – 2 tbsp

 

DRY SPICE MIX

Coriander seeds – 1 tbsp

Cumin seeds – ½ tbsp

Fennel seeds – ½ tbsp

 

FOR THE DOUGH

Whole wheat flour – 1 ½ cup (heaped)

Salt – ½ tsp

Carom seeds/Ajwain – a large pinch

Water – as required

Vegetable oil – 1 tbsp

 

Ghee/Clarified butter – for frying the parathas

 

 

Method:

1.    DRY SPICE MIX: Dry roast the spices on low heat. Cool completely. Grind coarsely. Keep aside.

2.    FOR THE FILLING: Heat the oil in a pan. Add in the prepared DRY SPICE MIX and the asafoetida. Cook on low heat stirring continuously till the spices release their aroma. Next add in the green chilies and cook briefly.

3.    Add in the chopped onion, season with salt and cook till they wilt and become moist. This should take a couple of minutes. Add in the ginger, turmeric powder and red chili powder. Cook for a minute then add in the gram flour or besan. Mix well and cook till the raw smell goes away.

4.     Mash the potatoes and add into the pan. Season with salt. Mix well with the filling. Finish off with the coriander leaves and the Chaat Masala /Amchoor powder. You could add in the sugar. Take the pan off the heat and let it cool down completely.

5.    FOR THE DOUGH: Crush the carom seeds and add to the flour along with salt. Mix well. Use water little at a time and knead a soft smooth dough. Add the oil and knead till it is absorbed by the dough. Cover and rest for 15 to 20 minutes.

6.    After resting the dough knead lightly and divide it into equal sized balls. Divide the filling into balls of equal size. The dough balls and filling balls should be roughly equal in size.

7.    Roll out or flatten the dough balls into thick circles. Place a portion of the filling on each. Gather the edge in pleats to cover the filling completely. Pinch to seal. Flatten and roll out each to a large circle.

8.    Cook the paratha on a hot tawa or griddle pan on medium heat. Flipping over after 30 seconds each side. Apply ghee or oil on each side and cook till the paratha puffs up and has a nice colour on it.

9.    Serve hot as it is or with curd on the side.

© Rinki’s Kitchen