My second favorite memory with them is at a dhaba on way to the Rohtang pass during our visit to Manali last year… The scene is carved in my memory forever… The ice cold winds from the snow surrounding us, the fireplace at the dhaba and the freshly made hot and spicy alu parathas with the chilled yogurt and the sour pickle..Ah!! Life at its best! 🙂
Months after relishing those parathas, my husband wanted me to recreate the same but without his enemy Potato.. Haha… Alu paratha without alu… It was a sudden weekend request and i did not have time to think over it.. The only recipe that came to my mind was the Alu paratha which is made at his place.. They add only a single potato and more onions to the stuffing which is a brilliant idea to reduce the carbs without compromising on the taste..
I went a step further and eliminated the potato to make it a full onion paratha…and Voila! It came out wonderful.. This paratha is an absolute delight for people who love onions and are looking out for yummy ways to use them..
Health Benefits of Onions: Cardiovascular Benefits, Support for Bone and Connective tissue,Anti Inflammatory Benefits,Cancer protection,Improves Blood Sugar Balance..
[Info source: whfoods]
For the Paratha/ Flat bread:
3 Cups Whole Wheat Flour
Salt to taste
Luke warm water as required [ To knead the dough ]
For the Stuffing:
1/2 Tbsp Oil
2 tsp Cumin seeds/Jeera
1 Green chilli finely chopped
2 Medium sized Onions
1 Tbsp Red Chilli Powder
1/2 Tbsp Garam Masala Powder
Pinch of Hing/ Asafoetida
Salt to taste
Oil for pan frying the parathas
1.Take the wheat flour in a bowl.. Sprinkle little salt..
2.Knead the flour with lukewarm water to a smooth dough..Keep it aside covered with a damp cloth..
3.Heat oil in a pan and splutter cumin seeds..
4.Add green chilli bits and fry well..
5.Add chopped onions and fry well till the onions turn slightly translucent..
6.Add red chilli powder, garam masala powder. salt and hing and fry for half a minute.. Keep it aside to cool..
7.Divide the dough into equal sized balls..
8.Roll one of the dough balls into thick round even shaped roti..
9.Place the stuffing in the center of the roti..
10.Cover and seal the edges as shown..
11. Roll again as thin and as evenly as possible..
Note: A little of the filling can tear the dough.. That is absolutely okay but make sure the dough does not tear completely.. For that, don’t apply more pressure than required.. Handle delicately..
12.Meanwhile, heat a skillet and place the rolled paratha on it.. Cook on high flame till slight bubbles appear on the surface which shows the under side is cooked..
13.Flip and cook the other side.. Apply oil on both sides at this stage..
14.Remove from flame and repeat the same with the rest of the dough balls..
Serve hot with curd, pickle or any gravy you like!