Spicy Onion Besan Paratha – Pyaz Paratha

A super delicious, soft, and crispy Onion Besan Paratha is a popular flatbread from Northern India. This paratha is stuffed with spicy caramelized onions and besan filling. It makes a perfect meal to satisfy your taste buds on busy weekdays! 

Parathas make a comforting and fulfilling meal along with some pickles, yogurt, or raita. Whole wheat flour, some spices, and veggies are combined together to make the paratha. Some parathas are stuffed and some are non stuffed. 

Onion parathas can be made in 3 different variations. One method is by simply combining the onions, spices, and wheat flour to form a dough and roll them into parathas. There are two ways of making stuffed onion parathas – One method is to stuff the raw onion mixture into a dough. Another method is by cooking the onion besan filling. I am sharing stuffed onion besan paratha, which is my family’s favorite recipe. 

This onion paratha is made with whole wheat flour, onions, chickpea flour, cilantro, and aromatic Indian spices. The dough is filled with some stuffing, rolled into a triangle, and cooked on a griddle until golden brown and crispy. 

These pyaz parathas can be made with raw onion filling but I like to cook the onions along with some besan. Besan helps to keep the onion stuffing dry, keeps the paratha soft, and tastes heavenly. Caramelized onions and roasted chickpea flour tastes absolutely incredible.

Onion besan paratha is a very quick and easy recipe to make with my fuzz free rolling method. Roll the dough ball into a 7 inch disc. Cut the upper half of the disc with a knife or a pastry cutter without putting any pressure and cut the lower part of the disc into half. 

Fill the stuffing in the lower part of the disc on the left or right side. Fold the upper half side to cover the lower half and then fold the lower part of the disc to form a triangle shape. Seal all the sides carefully and gently roll out the triangle with a rolling pin. Don’t feel intimidated, I promise, the stuffing will not come out while rolling the paratha. Have you ever tried this method of rolling the paratha before? 

Ingredients 

• Wheat flour
• Chickpea flour
• Garlic
• Onions
• Ginger
• Green chillies
• Coriander leaves
• Cumin seeds
• Turmeric powder
• Red chili powder
• Coriander powder
• Garam masala
• Chaat masala
• Salt
• Oil 

Spicy Onion Besan Paratha Step By Step Recipe

Making The Dough

In a medium mixing bowl, mix together some wheat flour and a pinch of salt. 

Add some water little at a time to form a soft and smooth dough. I have used ¾th cup of water, you may require a little less or more depending on the stickiness in the flour. 

Drizzle 1 tsp oil, mix it in a dough, cover the dough with a lid, and set aside. 

Making The Stuffing

Heat 2 tsp oil in a pan, add some cumin seeds, and let them crackle. 

Add some chopped garlic and sauté them for 30 seconds. Combine some chopped onions, ginger, green chillies, and sauté them for 2 minutes. 

Combine some besan and roast it for 4-5 minutes until the onions are golden brown. 

Add all the spices, salt, and roast them for 30 seconds. 

Turn off the heat, combine some coriander leaves, and set aside to cool.

Shaping And Frying Paratha 

Knead the dough for 1 minute, divide the dough, and make 8 equal sized balls. 

Meanwhile, preheat a griddle on medium heat. Make sure you are not heating it for too long or short.

Take one ball, flatten it with your palm, dust some flour onto it, and roll it into a round shape about 7 inches in circumference. 

Cut the upper half disc with a knife or a dough cutter without putting any pressure and cut the lower part of the disc into half to get 3 parts of a disc. You can apply some water on the edges of a disc. 

Fill about 2.5 tbsp stuffing in the lower part of the disc on the left or right side.

Fold the upper half side to cover the lower half and seal the sides by using your fingers. 

After that, fold the lower part of the disc to form a triangle. Make sure all the sides are sealed completely. 

Dust some flour on the rolling surface and on top of a triangle. Gently flatten it with your fingers and roll it into a triangle by putting gentle pressure on the sides.

If needed, dust some flour and roll it into a 6-7 inches long without making it too thin.

Once the griddle is hot, transfer the paratha onto it. Cook the paratha for about 2 minutes.

Next, flip it to the other side, brush some oil, and let it cook till you see small bubbles on the top.

Flip the paratha again, brush some oil, and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.

You can roll the rest of the parathas and cook them in the same manner.

Stack up parathas one over another.

Tips For Making Onion Besan Paratha

• Chopping the onions fine is very important so the paratha will not break while rolling it – do not use a food processor or chopper for cutting the onions.
• Cook the onions and besan mixture very well for the best tasting paratha. All the raw smell from the onions and besan should be out before stuffing the mixture. 
• Add all the spices and salt once you cook the onions and besan mix. 
• Stuffing for the parathas should be dry or else juices will ooze out while rolling the paratha. 
• Before rolling the paratha, make sure to completely seal all the sides.
• After sealing the stuffing, gently flatten the dough with your fingers which will help the stuffing to spread till the ends, and then roll it with a rolling pin.
• Do not make the parathas thin or they will break apart.
• Cook the paratha on a medium heat to cook them inside out. 

Variations

• These parathas are on a spicier side. While making the stuffing, you can skip adding the green chillies for less spicy parathas. 
• You can reduce the quantity of red chili powder to reduce the heat from the paratha. 
• Increase the quantity of the chickpea flour in the recipe. You can add 4 tbsp of besan instead. 
• Shape the paratha into a round shape by stuffing the mixture between 2 discs and rolling them into paratha. 
• Shape the paratha into a rectangle by rolling the dough into rectangular shape, stuffing the filling in the middle and fold 4 sides and roll into a rectangular paratha. 

How To Store Onion Besan Paratha?

Onion parathas taste best when served fresh.

Prepare the onion besan filling ahead of time and store it in an airtight container for 4 days. 

Make the parathas in advance and store them in an airtight container in the refrigerator for up to 4 days. Reheat them on a skillet for 15-30 seconds before serving or in a microwave for about 10 seconds. 

You can freeze the parathas by sandwiching a parchment paper in between them in a freezer safe storage bag for 2 months.  

How To Serve Onion Besan Paratha? 

Enjoy these parathas on their own! You can serve these parathas with boondi raita, plain dahi, or masala dahi. 

Serve them with your favorite green chili pickle, tomato ketchup, or dry garlic chutney.

Other Stuffed Paratha Recipes: 

• Aloo Paratha
• Cabbage Paratha
• Jalapeño Cheese Paratha

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I will love to hear from you!

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