https://hebbarskitchen.com/onion-paratha-recipe-pyaz-ka-paratha/
firstly, in a large mixing bowl combine 2 cups wheat flour, ¼ tsp salt and 1 tsp oil. add ½ cup of water and start to knead dough. add more water as required and knead to smooth and soft dough. further, cover with moist cloth and rest for 20 minutes. meanwhile, prepare the stuffing by heating a pan with a tsp of oil.

https://www.vegrecipesofindia.com/onion-paratha-recipe/
1. Take 2 cups of whole wheat flour, 1 to 2 teaspoons of oil and salt as required in a mixing bowl. If you prefer, omit including oil in the dough. 2. Add ⅓ to ½ cup of water in portions. 3. Mix and then begin to knead the dough adding water bit by bit as needed. 4.

https://www.jeyashriskitchen.com/onion-paratha-recipe/
Instructions. In a bowl add 1 cup of atta and a little salt. Add water little by little and make a soft dough. Cover and keep aside. Let' make the onion filling. In a pan add 3 tsp oil, cumin seeds, and finely chopped green chili. Once the cumin crackles, add 2 tbsp besan | gram flour. Roast in medium flame for 2 mins.

https://www.youtube.com/watch?v=tfo60elKOl0
full recipe: http://hebbarskitchen.com/onion-paratha-recipe-pyaz-ka-paratha/download android app: https://play.google.com/store/apps/details?id=com.hebbarski

https://www.yummytummyaarthi.com/pyaz-ka-paratha-onion-paratha-onion/
Form into a slightly thick paratha. Heat a tawa and drop the paratha on it and cook for 1 min on one side. Flip over and apply some ghee on top and flip over and cook on both sides till golden brown.Cook on a slow flame for about 3 mins on one side, so that the onions gets cooked too.. Serve with raita or pickle.

https://www.tarladalal.com/onion-paratha-recipe-pyaaz-ka-paratha-42146r
Divide the dough into 4 equal portions and keep aside. Combine the onions, green chillies, coriander, garam masala, chilli powder, turmeric powder and salt and mix well. Divide the stuffing into 4 equal portions. Roll a portion of the dough into a 75 mm. (3") diameter circle using a little whole wheat flour for rolling.

https://delishably.com/world-cuisine/Authentic-Punjabi-Pyaz-Ka-Paratha-Onion-Paratha-Recipe
Once the dough is ready, set it aside and prepare the stuffing. In a large bowl, add the chopped onion, ginger paste, ajwain, amchur, garam masala, salt, hara dhania, and red chilli powder. green chilli, and coriander powder. Stir until well combined. Set aside. Heat a tawa (skillet) over low heat and start making the paratha.

https://www.archanaskitchen.com/spicy-onion-stuffed-parathas
To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approx 2-inch diameter. Add a spoonful of the pyaz filling in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palm.

https://somethingscookingwithalpa.com/recipe/pyaaz-paratha/
Method for making the Pyaaz Paratha Recipe. So guys first things first let's prepare the dough. 1)So in the whole wheat flour add a little of salt and add some oil and mix it well. 2)Once it's mixed in start adding water and knead a soft dough the same way that you knead the dough when you making roti. 3)Once the dough is ready and soft

https://www.zaykakatadka.com/recipe/pyaz-ka-paratha-onion-paratha/
Take a small ball-sized dough. Dust it with flour and roll it. Add prepared onion stuffing to the center of the paratha. Join the edges and seal the paratha properly. Dust it with flour. Roll it into paratha. Meanwhile, heat a tawa. Cook the paratha on a hot tawa. Apply ghee on both sides and cook it on a medium flame.

https://www.youtube.com/watch?v=LqmLKm1JhlQ
Sardiyo ka Mausam aur Punjabi Pyaz Parantha Makhan Mar Ke. The Punjabi love for crunchy onions stuffed in parantha & served with butter is unmatched satisfac

https://www.cookingwithanadi.com/recipes/onion-stuffed-paratha
Finely chop the onions and fresh cilantro. Heat a pan on medium heat and add olive oil/ghee. Add cumin seeds and hing and cook until aromatic. Add onions and a pinch of salt and saute for a few minutes.

https://www.vegetariantastebuds.com/onion-paratha-pyaaz-ke-parathe/
Remove from flame and allow it cool for a while. In a wide bowl, add wheat flour, salt (just about a pinch) and prepared onion mixture. Mix well and prepare a soft and smooth dough adding water gradually. In the end add about a teaspoon oil and knead well. Cover and keep it aside for 10-15 minutes.

https://hebbarskitchen.com/tomato-onion-paratha-recipe/
how to make paratha stuffing: firstly, in a kadai heat 2 tbsp oil. add 1 tsp cumin, ¼ tsp ajwain and 1 tsp kasuri methi. saute until the spices turn aromatic. now add 3 chilli, 3 clove garlic and saute slightly. further, add 2 onions and saute until the onions soften.

https://foodviva.com/roti-paratha-recipes/onion-paratha-recipe/
Press it with spatula so that bottom surface touches hot tawa and cook for 30-40 seconds over medium flame. Repeat flip, press, cook process until golden brown spots appear on both sides. Transfer it to a plate. Follow the same process for remaining dough balls. Serve onion paratha with dum aloo or cucumber raita.

https://www.palatesdesire.com/onion-paratha-easy-onion-paratha-recipe/
How to make Onion Paratha. Take 2 cups of Wheat flour in a bowl or big plate , add kasuri methi (dry fenugreek) , ajwain ( carom seeds) ,1 teaspoon salt and mix well. Make a well in the centre, add water, oil, knead well and prepare the dough. Cover the dough with a muslin cloth or kitchen towel, close and keep it aside for minimum 15 minutes.

https://www.vegrecipesofindia.com/spring-onion-paratha-recipe/
4. Mix the flour with the spring onions, spice powders, oil and salt. 5. Add ¼ to ⅓ cup water in parts and then begin to first mix and then knead the dough. 6. First add less water and bind the dough. While mixing and kneading, the onions release water. So be careful in adding water. If required then only add water.

https://www.archanaskitchen.com/onion-paneer-paratha-recipe
To begin making the Paneer Pyaz Paratha Recipe, we will first make the dough. In a bowl, mix together wheat flour, salt and oil. Add water little at a time and prepare a soft dough just as we make the dough for chapatis. Grease your hands with oil and knead it well. Cover it and let it rest for some time.

https://hebbarskitchen.com/spring-onion-paratha-recipe/
Instructions. firstly, in a large bowl take 2 cup wheat flour, ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder and ½ tsp garam masala. also add ½ tsp aamchur, ¼ tsp ajwain, 1 tsp ginger paste, 1 cup spring onion and ½ tsp salt. mix well making sure all the spices are well combined. further, add 2 tbsp oil and mix well.

https://www.cookwithmanali.com/achari-onion-paratha/
Add 1.5 tablespoons vegetable oil, chopped cilantro, achar masala and mix till everything is well combined. Start adding water, little by little till the dough starts coming together. Knead to a smooth and soft dough. Place the dough in a container, apply some oil on top, cover and let the dough rest for 15-20 minutes.

https://rakskitchen.net/spring-onion-paratha-recipe/
Instructions. First mix wheat flour, spring onion, red chilli powder, garam masala powder, turmeric, salt, green chilli, cumin seeds, oil and salt, in a mixing bowl. Use lukewarm water to sprinkle and knead to a dough. Divide into 4 equal sized balls. Dust and roll over the counter top.

https://hebbarskitchen.com/onion-lachha-paratha-recipe-crisp-soft/
Instructions. firstly, to knead the dough, in a large bowl take 2½ cup wheat flour, ½ tsp salt, 1 tsp chilli flakes and 2 tsp oil. mix well making sure everything is well combined. add water as required and knead the dough. knead to a smooth and soft dough. grease the dough with oil, cover and rest for 10 minutes.

https://www.archanaskitchen.com/yellow-moong-dal-with-roasted-capsicum-onion-paratha-recipe
Firstly wash and soak the Moong Dal for 30 minutes. Drain the soaked water. In a pan, add the washed and soaked dal, with salt, haldi and 1/2 cup of water into the pressure cooker. Pressure cook the dal for 2 whistles and turn off the heat. Allow the pressure to release naturally and allow the dal to cool.