Never in my dreams had I thought I’d write a recipe for Pyaz ka Paratha. It was something as common as dal chawal at home and was made every second day. In a large family of 14 back in the 80s and 90s these parathas served as both hearty breakfasts and simple dinners. In the morning you had it with chai or sweet doodh and in the night with leftover sabzi or achaar. .
I don’t know if any other family made these parathas at all. I didn’t see them in any friend’s place or in anyone’s tiffin. It maybe my dadi’a invention or something she carried with her from Bareilly or Rewa — two places she had grown in.
Last week in a chat with Ayesha, my amazing editor from Goya Journal and Malabartearoom about aloo parathas I happen to mention these and when she said she hadn’t heard of them, I thought I’d help her make it some day. But then I missed them so much thy I made it the next day itself.
Pyaz ka paratha is one of the few things that I don’t usually make at home. Like ghuiyan and bhasida I eat it only when my mother makes it. But with her locked down in Mumbai I had to get my hands dirty (it is the messiest paratha to make). The end result was 5/10 only. There were too little onions and I was too stingy in adding oil.
But at least I got to eat them.
Sharing the recipe here since it makes for good empty-pantry meal and I hope some of you will try to make it in these times of low produce supply.
3-4 cups whole wheat flour
5-6 large onions
1 teaspoon carom seeds (अजवाइन)
2-3 teaspoon salt
5-6 whole red chilli
Water to make the dough
Oil to fry
Slice the onion thickly and separate the sections with your hands. Add the sat and carom to the flour. Break the chillies into 2-3 pieces by hand and add into the flour. Also add the onion.
Next knead the flour. It will need quite a bit of water and handwork. Let the sought rest for about 15 min.
Finally, roll the dough after layering with oil or ghee and fry them on a iron griddle. The paratha needs high heat. Once you make a few you’d get a hang of it.
Eat the paratha with hot tea and pickle. And if you feel indulgent add some butter on top.