Onion Paratha Recipe

Last Updated On: Mar 5, 2026 by Aarthi

Onion paratha, also known as Pyaaz ka paratha, is a crispy and flavourful Indian flatbread stuffed with onion, chillies and spices. Paratha is a popular and much loved recipe in many Punjabi homes, where it is enjoyed as their most comforting and satisfying meal.

Onion Paratha (Pyaz Ka Paratha Recipe)

When I was browsing in google for a quick Rajasthani recipe, I came across this paratha. And I know this is what I going to do to end up this season. And I made it just now and it was so yummy. I totally loved it.

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About Onion Paratha (Pyaaz Ka Paratha)
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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The Onion Flavour in this is so mild and not over powering at all. Since you cook it in a slow flame the onion gets cooked inside too. So try it soon.

About Onion Paratha (Pyaaz Ka Paratha)

Whether serving for breakfast, lunch or dinner, this delicious parathas goes very well with raita, pickle, curry, kurma or even with little butter on top. It is such a simple and flavourful meal that never disappoints.

Paratha is a staple dish in many North Indian households and honestly it's one such recipe that never gets boring.

If you love parathas, you know there are countless delicious varieties, like right from classic aloo paratha, paneer paratha to layered laccha paratha and many more to try.

The best thing about paratha is, it's such a versatile recipe that you can stuff them with almost anything like paneer, mushroom, tofu, cauliflower, chicken or egg. It will be so filling, tasty and perfect to have anytime of the day.

This onion paratha is a simple and flavourful version made with soft whole wheat dough and mildly spiced onion filling. As it cooks on hot tawa, the onions soften inside, turn mildly sweet, while the outer layer becomes golden crispy.

Some people may feel making stuffed parathas can be tricky, as the filling may spill while rolling or the paratha can turn hard after cooking.

But this is a beginner friendly and failproof recipe, that you can make soft, flavourful and perfectly cooked stuffed paratha every single time without any mess.

Ingredients

Paratha dough : The paratha dough is made with whole wheat flour, salt, water and oil. The dough will be so soft and smooth that it holds the filling together. You can replace whole wheat with maida if preferred.
Onion : Onion is the main ingredient used for the filling. Make sure to chop them finely. It adds a gentle sweetness and soft texture to the paratha.
Green chilli : Green chilli adds mild heat that balances well with onions. You can skip or reduce the quantity if preferred to make mildly spiced paratha.
Spice powder : Spices like chilli powder, garam masala powder, cumin powder and chaat masala powder are added to make the filling more flavourful and aromatic.
Cumin seeds : Cumin seeds add an earthy flavour that goes very well with spices and it aids in digestion too.
Ajwain : Ajwain or carom seeds has a sharp flavour that enhances the overall aroma of filling.
Coriander seeds : Finely chopped coriander leaves add a fresh flavour to the filling.

Step by Step Pictures

Make Dough

1)In a mixing bowl add flour, salt and mix well. Slowly add in water and make a soft dough.

2)Now apply a teaspoon of oil and rub all over the top. Cover it and let it rest for 15 mins.

Make Onion Filling

3)Take onions and green chillies in a bowl.

4)Add chilli powder, cumin powder, garam masala powder, salt, crushed coriander seeds, cumin seeds, ajwain, chaat masala, coriander leaves.

5)Mix well and set aside. This is your filling.

Stuffing Paratha

6)Take your dough and onion filling.

7)Take one dough and flatten it out.

8)Now spoon some filling in the center.

9)Seal from all sides. Finish the entire dough like this.

Rolling Paratha

10)Take the dough, on a rolling surface. Dust with some flour.

11)Now take the stuffed ball and slowly roll it so that filling doesn't leak out. Form into a slightly thick paratha.

Cooking Paratha

12)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.

13)Cook on a slow flame for about 3 mins on one side, so that the onions gets cooked too.

14)Cook both sides till golden and crispy.

15)Serve with raita or pickle.

Expert Tips

Dry filling : Onions naturally release water when mixed with salt. So, make sure to add salt when you're ready to roll.

Seal the edges : After placing the filling inside the dough, cover and seal the edges tightly together before rolling. This helps to prevent the stuffing from falling out.

Don't overstuff : Too much filling can make the rolling difficult and it may increase the chance of dough tearing. A moderate amount of filling is enough for a smooth paratha.

Cook on medium heat : Cooking on medium heat ensures evenly cooked paratha. It makes them soft inside and crispy outside.

Storage : Store the leftover parathas in an airtight container or wrap them with aluminum foil. It will stay good in the refrigerator for 2 to 3 days. Reheat them on tawa on low to medium heat or in the microwave oven with a spoon of butter or oil.

Serving : Serve this onion paratha hot with onion raita, pickle, paneer butter masala, chole masala, sabzi or even with a dollop of butter on top for a delicious meal.

FAQ

Q. Why does my paratha become hard ?

This usually happens when the dough is too hard or rolled thick. Make sure to knead a soft and smooth dough. And give enough resting time before rolling.

Q. My stuffing is too wet. What should I do ?

Onion releases moisture over time, so it is best to chop and mix the filling just before rolling. So that it doesn't turn soggy.

Q. What is the secret to a soft stuffed paratha ?

The key trick is soft dough, good resting time and dry filling. These tips help to make soft, tender and delicious parathas.

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About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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