Mains Recipes

Onion Paratha

Onion paratha is a staple breakfast item in the northern part of India. This healthy, tasty breakfast recipe is notoriously difficult to make, especially if you are beginner. When you try to make Onion parathas, it usually breaks apart. The trick is to make the dough a day before and keep it overnight. This lets the gluten develop and makes it easy. Onion paratha combines the aromatic essence of onions with the wholesome goodness of whole wheat flour. This popular dish is crafted by incorporating finely chopped onions, fresh coriander, and an array of spices into the dough, creating a flavorful and textured filling. The dough is then rolled out into thin, round discs and cooked on a hot griddle until golden brown.

The result is a scrumptious, multi-layered paratha with a perfect balance of savory sweetness from the onions and a medley of spices. The crispy exterior gives way to a soft, flaky interior, making each bite a symphony of flavors and textures. Onion parathas are often served with a dollop of yogurt, pickles, or a side of mint chutney, enhancing the overall dining experience.

Whether enjoyed as a standalone snack, breakfast item, or accompaniment to a hearty meal, onion parathas are a delicious embodiment of Indian culinary expertise, showcasing the harmonious blend of spices and ingredients that characterize the country’s rich and diverse cuisine.

Onion Paratha

Easy & simple lunch box recipe
Course Main Course
Cuisine Indian
Keyword flat bread, onion, paratha, stuffed, vegan, whole wheat
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


For Stuffing:

  • 2 tsp oil
  • 1/2 tsp ajwain
  • 1/2 tsp fennel seeds
  • 1 onion finely chopped
  • 2 green chilies finely chopped
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/3 tsp tsp aamchur powder
  • 1/2 tsp ginger powder

Other Ingredients

  • wheat dough
  • oil to roast
  • wheat flour to dust
  • yogurt on side optional
  • salad on side
  • butter on top optional



  • Heat oil in a panand sizzle ajwain & fennel seeds.
  • To this add finely chopped onions and green chilies and roast them for 3-4 mins along with salt.
  • Once the mixture starts to dry out add remaining masala powders and combine well. Let it cool completely.
  • Stuff these into wheat dough balls, dust the surface with wheat flour and roll them out evenly.
  • Roast them evenly on a hot tawa/skillet using little oil and serve hot with yogurt & salad


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