This recipe is for a Tomato onion paratha recipe | Stuffed paratha | Recipe for stuffed paratha, which is a flatbread made with spice, onion crunchiness, tangy tomatoes with ketchup or dips for breakfast. This a flaky crispy parathas which you cannot resist.
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Wheat flour, onions, and tomatoes – what can you do with them? Make stuffed parathas of course. My filling was created simply because I was out of other vegetables and it was too rainy to venture out and get more.
I learned that laziness and necessity can have wonderful results. Just look at these onions and tomatoes parathas!
North Indian cuisine has always featured paratha recipes, which are made for a range of occasions.
Parathas stuffed with vegetables are usually the most popular type. The tomato-onion paratha, however, is an example where vegetables are mixed directly or stuffed into the wheat dough.
About Tomato onion paratha Recipe
Paratha made of tomato and onion or tamatar pyaz ka paratha is such a deliciously spicy and tangy option, that even eaten without anything else, it is a treat. I promise these are so addicting that you will not be able to stop at one.
They feature an interesting and unique flavor of tomatoes and are so delicious that you will not be able to stop eating them. Still, doubt me?
Give them a try. In times of extreme hunger, I might even consume them just like that, straight out of the tawa/pan.
I make a roll-out of leftovers by cooking them on the pan and smearing some green chutney on top. That’s what makes this the most satisfying and satisfying meal of the week.
The color of this paratha also makes me unable to resist it. Whatever the case, no one can resist good colors when it comes to food – the more the merrier. Isn’t that so? 🙂
Parathas are rich in nutrients and health benefits, plus they’re hearty, healthy, and filling.
This Tomato onion paratha is,
- Crispy and Flaky
- Bursting with flavors
- Made with just 3 ingredients
- Perfect for everyday meals
- Great to pack in Lunch Box
In a non-stick pan, heat one teaspoon of olive oil. Sauté the onions, ginger, and green chilies. Continue to stir on medium-high flame for 5 minutes.
- 2 cups – Wheat flour
- 2 medium – Onion (chopped)
- 3 tbsp – Coriander leaves (chopped)
- 3 – Green chilly (chopped)
- 2 medium – Tomato (chopped)
- 1 tsp – Cumin powder
- 1 tsp – Coriander powder
- 1/2 tsp – Turmeric powder
- 2 tbsp – Kashmiri red chili powder
- 1tsp – Carrom seeds or ajwain
- 5 – Garlic cloves minced
- Salt to taste
- Oil if vegan or ghee for roasting
Whole Wheat Flour – You can purchase whole wheat flour at most Indian supermarkets or even on the internet. Aashirwad Atta is what I use for my parathas.
If you plan to make parathas every day, I recommend using only whole wheat flour and skipping the salt and ghee.
Ajwain or carrom seeds are good for your stomach and aid digestion, so you may want to try adding them to the dough if you like. The Plain Paratha is also delicious with them!
Garlic – Use 4 to 5 garlic cloves and mince them so that the paratha gets a garlicky flavor too which is superb.
Tomato – Use a little fresh & ripe tomatoes.
Onion – Use medium-sized red onions as it gives a very good flavor. You can also use red or yellow onion if red is not available.
Oil – Those who are vegan should fry their parathas in oil. You can use ghee and butter if you are not vegan.
Carrom seeds/Ajwain – It’s good to add as it helps in digestion.
Other Ingredients – The following ingredients are also included: red chili powder, turmeric powder, cumin powder, coriander powder, and salt.
Check out the Tomato onion paratha Recipe Video :
How to make Tomato onion paratha recipe step by step with photo:
- Mix all the dry ingredients in a bowl with wheat flour, salt, and carrom seeds.
- Add water to make a semi-solid dough.
- Cover the dough with a damp cloth for 30 minutes. Keep it aside.
- In a frying pan, on medium flame add oil, when the oil is hot add garlic cloves minced saute till the raw smell goes away.
- Add onion chopped, saute till the raw smell goes away. Add green chilly chopped and tomato chopped. Mix well and add salt according to taste.
- Add turmeric powder, coriander powder, cumin powder, and Kashmiri red chilly powder. Mix well and cook for 2 more minutes.
- Take it out and keep it aside for later use. Now mix coriander leaves into the tomato-onion mixture.
- Take out some portion from the dough make a ball out of the dough.
- Dust some whole wheat flour on the broad. Flatten the dough and dust some whole wheat flour.
- Now with the help of the rolling pin, roll them into a disc roughly 5 inches in diameter.
- Put 2 tbsp of tomato onion filling in the center of the disc.
- Take the sides and start pleating the edges. Trim the top of the dough.
- Flatten them in the broad and dust whole wheat flour.
- With the help of the rolling pin, roll into a paratha. Don’t worry about the breakouts.
- In a hot pan, the dust of the flour dust. Add the paratha to the pan gently press all sides with a spatula. When paratha puffs a little bit, flip it to the other side with a spatula.
- Gently spread ghee or oil if vegan on the paratha.
- Now flip the other side apply ghee or oil if vegan cook both sides evenly. Take out and make the rest of the parathas in the same manner.
- Our Tomato Onion paratha is ready to be served.
Important Suggestion To Keep In Mind
- To get an intense flavor, first use ripened tomatoes.
- As a final note, the tomato-onion paratha recipe tastes great when seasoned with some tang and spice.
- If you want the right texture, let the cooked filling cool well before making the filling. When they are refrigerated for 2-3 hours, the parathas won’t tear while being rolled.
- Make sure the dough is soft and smooth by kneading it very well.
- If you are short of one or two herbs or spices, do not fret. You will still get tasty parathas.
- When rolling the parathas, don’t overfill them; otherwise, the filling will fall out.
- The filling will escape from the paratha while rolling if the parathas are overstuffed.
- You should cook them on medium heat to get the best results. If you cook these on high heat, they will brown quickly from the outside, but will not be properly cooked from the inside.
You can enjoy it with any sabzi, curry, or even dal.
You can also serve it with pickles, chutney, yogurt, or any raita of your choice.
You can serve these with my green chili pickle or Rajasthani mango pickle.
Parathas can even be used to make rolls or wraps filled with kababs, veggies, sauces, cheese, and spices. Your leftover sabzis can also be used to make these delicious rolls.
Covering the paratha in aluminum foil and keeping it at room temperature for a day is possible. It can be stored for about three to four days in the refrigerator if it is in an airtight container.
If you want to make it flaky again, add a bit of oil or ghee while you reheat it on a pan or tawa, as they tend to get soft with time.
You can freeze it so that you can use it later. They can be frozen by shaping them and cooking them on both sides without adding any ghee or oil. It is the idea of partially cooking them. Allow them to cool down completely after you have cooked them.
You can then store them in ziplock freezer bags with parchment paper or butter paper between each one. For one to two months they should be fine.
You can cook them again by removing them from the butter paper, placing them on the heated griddle, and cooking them fully with ghee or oil.
The dough can also be stored in an airtight container for about 3 days in the refrigerator. You just need to roll the dough and make hot parathas from it.
Before rolling out the paratha, take the dough out of the fridge and let it come to room temperature.
Frequently Asked Questions
What’s the best way to make tomato-onion paratha without breaking it?
Well, I personally like a paratha which breaks as it gets more crispy. But, many people complain that their paratha breaks when they roll it. Using these tips, you can ensure that your paratha remains intact and the filling reaches even the edges.
You should let the stuffing cool before filling them. Otherwise, the paratha will tear while rolling due to the sticky mixture. Keep the consistency and amount of the dough and filling the same. Don’t overfill parathas. As you roll the aloo paratha, keep your hands light and go from one side to the other.
Is it possible to make it gluten-free?
The recipe has not been tested with gluten-free flour, but you can use any preferred gluten-free flour. There will certainly be some differences in taste and texture.Print
Note: A rough estimate of nutrition is provided.
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