Prep time: 10 minutes
Cook time: 15 minutes
For how many people: 2 (6 parathas)
material:
1 cup wheat flour (for dough) + 1/2 cup (for sacking) 3/4 cup finely chopped onion 1/4 tsp cumin seeds 2 green chilies, finely chopped 1/4 tsp Garam masala powder 1 tsp coriander powder 4 tbsps finely chopped Green Coriander 4 tsp Oil + Nitrogen for Paratha
Method:
Heat a 1-tsp oil on medium flame in a small pan. When the oil is hot then add cumin to it. When cumin seeds begin to become golden, add finely chopped onion and fry them until they become light pink. Then add finely chopped green chilies, chopped coriander, garam masala powder and coriander powder. Mix well and turn off the gas. Let the mixture of onion cool for 3-4 minutes. Take 1 cup of wheat flour, 2-tsp oil, a mixture of cooked onion and salt in a pan. Insert the water according to the need and tie the dough like chapatti or bread flour. Allow the surface of the pot to smooth by adding 1 tsp oil and cover it and set it at room temperature for 15 minutes. Divide the dough into 6 equal parts and give each part a round shape like a ball. Take 1/2 cup dry wheat flour in a small plate. Take a dough round and shape the lotion by pressing it between your palms. Wrap it with a dry dough. Place it on top of the chalk and roll it in a circular shape of 6-7 inch diameter (like bread) by rolling it out. Heat a pan on medium flame. When the pudding is moderately warm then keep it crusted above it. When small bubbles appear on its surface, turn it over and reduce the flame. Put 1/2 tsp oil on its surface uniformly and let it cook for about 30-40 seconds. Flip it again and spread 1/2 tsp oil. Press it lightly with a spoon and let it cook for 30-40 seconds on medium flame. Repeat it according to the need and keep on both sides until golden brown spots come. For the rest of the dough, the dough should follow the same procedure. The paratha of the onion is ready, remove it in a plate. Serve paratha with potato curry or cucumber raita.
