Rajasthani Onion Besan Paratha is truly a treat. Crispy and spicy, they go well with a side of yogurt or boondi raita. It puffs up, blisters beautifully and the stuffing of onion and besan is out of the world tasty. This will transport you to an authentic Rajasthani home.
While the world knows about naan and almost every food blogger has a recipe, that’s not a flatbread we make often in Indian homes. Rotis, chapathis or parathas is the common flatbread we make. Stuffed parathas are a treat on weekends. And they are probably my favorite, stuffed Rajasthani onion besan paratha comes on top.
Paratha
Parathas are made out of whole wheat flour, folded and cooked on a griddle. Stuffed paratha dough is slightly most softer than a chapathi dough and it’s popularly stuffed with potatoes, radishes, you think of it, you can stuff it. Onion Parathas are very popular to the region of Rajasthan. It’s slightly more spicier than the normal stuffed parathas. They are cooked on a thick griddle, but if you have a tandoor, nothing like it. The tandoor fills the inside of the flat bread with air pockets and bakes them to perfection.
Don’t be deterred by the number of ingredients in the recipe—although the process may look time-consuming, parathas are actually quick to make. Cook it on low and make sure to crisp them up. How crisp you make them, however, is up to your taste.
How to make Stuffed Onion Besan Paratha – easier than you think!
Dough:
They’re also EASY, super easy! If you have a mixer with a dough hook, you can have the dough made in less than five minutes. You can also easily mix it together without a mixer, but traditionally we mix and bring the dough with our hands, which is the way I usually make them. KEY for the perfect dough is, to add a touch more water than you think it needs. The dough should be super soft. But whether you use a mixer or not, it’s super important to give the dough a little rest after mixing, add some oil and set it for 1 hour or even overnight.This helps relax the glutens, in order to make rolling the paratha much easier.
Stuffing for Onion Besan Paratha:
For the onion paratha, fry all the ingredients for the stuffing. Saute and toast the chickpea flour really well. Add the semi finely chopped onions and cook them for few minutes. They still need to hold the crunch, but the raw flavor should be gone. Cook the spices since you will be stuffing it and the spices will not have a chance to lose it’s rawness once stuffed. Cool the stuffing really well before proceeding.
How make Onion Parathas
Roll a large ball of the dough to about 7 inches in diameter with the help of some dry flour. Add two heaping tablespoons of the stuffing. Slowly without lifting the dough, wrapt it. Twist in the middle, dust the ball with some flour and start rolling it out gently with minimum pressure. Once you get it to a foot in size, put it on a medium hot griddle and cook. Cook on one side, add some vegetable oil and flip. This process will take about 3 minutes. Cook it slowly. Take the onion paratha and serve with some butter on top and yogurt on the side.
Can you tell I’m excited about this onion paratha, guys? You will be too and I have a feeling, once you try them, you will be addicted and want to be making them often. They’re almost too good to be true! Almost.
If you make this Onion Paratha or Rajasthani Onion Paratha, make sure to tag me on social media at #foodfashionparty. Thanks for stopping by.
Ash
- Whole grain Wheat flour – 2 cup
- Salt – ½ + 1 tsp
- Water - 1- 1/12/ cup
- Oil – 1 tsp
- 1 tsp oil
- Cumin seeds – 1 tsp
- Ajwain – ½ tsp
- Garlic cloves - 4 finely chopped
- Asafoetida – ¼ tsp
- Green Chilli – 2, finely chopped
- Ginger – 1 inch, thinly sliced
- Gramflour or Chickpea flour– ¼ cup
- Large Onion – 1, chopped
- Red Chilli powder – 1 tsp
- Coriander seeds powder – ½ tsp
- Turmeric powder – ¼ tsp
- Sugar - 1 tsp (optional)
- Mint leaves (dried) – 1 table spoon - optional. you can use dried meethi too
- In a large bowl, add the wheat flour, salt and mix it with little water at a time. Bring it to a super soft dough. Add little oil, coat on all sides and let it sit for 30 minutes before making the parathas.
- In a large saute pan, add oil, cumin seeds, ajwain and let it pop. Add the garlic and asafoetida, green chilies and ginger. Saute for 2 minutes. Put in the chickpea flour, toast it for about 5 minutes very very well. It will turn slightly brown and nutty. It is fine if the mixture is slightly lumpy or crumbly looking. Add the onion, red chili powder, coriander powder, turmeric and saute for another 3 minutes or until the raw smell of the spices disappears. Add salt. You want the crunch of the onion to be there. Add the crushed mint. Turn off the heat, take it on a plate and let cool completely before you stuff.
- Take a large lemon sized dough. With the help of the some dry flour, dust the dough and roll it to about 6 inches in diameter. Add two heaping tablespoons of the onion besan stuffing. Bring the edges together like a fan, and seal tightly. Dust the stuffed dough again with some flour and roll to a foot in size. Be gentle while rolling.
- Keep a flat griddle over medium flame. Cook the paratha on side for about one minute. Add a teaspoon of oil and turn it. Take time to cook on the other side too. It will puff slightly. The paratha will take about 3 minutes to cook. Take it out and serve hot with some butter on top and yogurt.
It seems to be the cousin of the Bihari ‘sattu ka paratha’. So healthy and so so delicious.
Hey hun, thanks for stopping by. Yes, yes similar. xo
i love it. really Awesome recipe I will try at My Home i am foody lover
Sounds delicious bit I’m a little confused about the directions. I’m rolling them a foot in size?
About 12 inches or how you would a paratha:)
Such a wholesome n delightful one