Onion Parantha Recipe - Onion stuffed in rotis.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole wheat flour (atta), Onion

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.

Onion Parantha Recipe - How to make Onion Parantha


Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • 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.