Sanjeev Kapoor

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Onion Parantha  Recipe

Onion stuffed in rotis.

This recipe has featured on the show Khanakhazana.

Preparation Time : 1.30-2 hour

Cooking time : 11-15 minutes

Servings : 4

Onion Parantha

Main Ingredients

Whole wheat flour (atta), Onion





Level Of Cooking



  • Whole wheat flour (atta)
    1 1/4 cups
  • Onion
    1 medium
  • Salt
    1 teaspoon
  • Green chilli
  • Yogurt
    1/4 cup
  • Ghee
    2 tablespoons
  • Red chilli powder
    1/2 teaspoon
  • Cumin powder
    1/2 teaspoon
  • Oil
    to cook


Step 1

Sieve whole-wheat flour along with salt. Peel, wash and finely chop the onions. Remove stems, wash and finely chop the green chilli.

Step 2

Add the chopped onions and green chillies to yogurt. Add two tablespoons ghee, red chilli powder, cumin powder and half a cup of water. Add the flour and knead into soft dough.

Step 3

Cover with a moist cloth and set aside for half an hour. Knead again and divide into four equal parts. Make balls and press between palms of your hand.

Step 4

Roll out into a small puri, apply some oil and fold to make a triangle.

Step 5

Roll out again taking care to retain the triangular shape.

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