How to make Onion Parantha Recipe - Onion stuffed in rotis.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole wheat flour (atta) ( आटा ) , Onion ( प्याज़ )

Cuisine : Punjabi

Course : Breads

Onion Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Onion Parantha checkout Palak Aur Paneer Parantha , Baguette , Sweet Roti , Thepla . You can also find more Breads recipes like Sweet Potato Puri, Masala missi roti, Vegetable Thepla, Sichuan Egg Fried Rice Parantha. Or try out these recipes from Punjabi Cuisine like Murg Malai, Parantha, Punjabi Chole, Sevian.

Onion Parantha Recipe Card

Onion Parantha

Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Onion Parantha

  • Whole wheat flour (atta) 1 1/4 cups

  • Onion 1 medium

  • Salt 1 teaspoon

  • Green chilli 1

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.