Mint leaves (dried) – 1 table spoon - optional. you can use dried meethi too
Instructions
Dough
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.
Stuffing for Onion Paratha
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.
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.
Cook the Onion Paratha
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/05/01/onion-besan-paratha/