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, and ketchup for breakfast. You can also go with pickles, ketchup, and yogurt.
- 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
- 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.
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- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stove-Top
- Cuisine: Indian, North Indian
- Serving Size: 6 parathas
- Calories: 225Kcal
- Sugar: 1g
- Sodium: 56mg
- Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 11g
Keywords: tomato onion paratha, stuffed paratha, masala paratha, easy parathas