Onion and Besan ka Paratha

5 from 8 votes

Onion and Besan ka Paratha

Onion and Besan Paratha is a delicious Indian breakfast recipe made with whole wheat dough and a savory filling of onions, gram flour, and warm spices. Crispy, flaky, and wholesome, it pairs perfectly with curd, achar, or chai.

Prep: 10

Cook: 30

Total: 40

Course: Breakfast

Cuisine: Indian

Servings: PARATHAS

Calories: 726kcal

Author: Ruchi

Ingredients

2 cups Dough whole wheat dough, kneaded and rested
1 small Onion finely chopped
3 tablespoons Besan (Chickpea flour/ Gram flour)
½ teaspoon Coriander powder (adjust according to taste)
½ teaspoon Cumin powder
¼ teaspoon Kashmiri Red chili powder (adjust according to taste)
½ teaspoon Fennel seeds
¼ teaspoon Turmeric powder
A pinch of Hing/ Asafoetida
1 tablespoon Chopped cilantro leaves
½ teaspoon Garam Masala Powder (adjust according to taste)
½ teaspoon Amchur Powder (Mango Powder) (adjust according to taste)
- - Salt to taste
2 tablespoons Oil to make the filling
2 tablespoons Oil/ghee to cook each paratha

Instructions

Prepare the dough — If you already have kneaded whole wheat dough ready, keep it covered and set it aside. The dough should be soft, smooth, and pliable for easy stuffing and rolling.
Cook the onion filling — Heat 1.5 tablespoons of oil in a pan over medium heat. Add hing and the finely chopped onions and sauté until they soften and turn translucent. Add the besan to the onions and cook on low to medium heat, stirring continuously until the besan turns aromatic and lightly browned.
Tip — Finely chopping the onion is important because large pieces can tear the dough during rolling. When sautéed properly, the onion softens and blends beautifully with the besan and spices.
Add spices — Mix in coriander powder, red chili powder, fennel seeds, and turmeric.
Stir well so the spices coat the onion and besan mixture evenly. Once cooked, remove from heat and stir in the remaining spices - cumin powder, garam masala powder, and amchur.
Tip — Roasted besan gives the paratha its signature earthy flavor and makes the filling more stable and easier to stuff.
Finish the filling — Add chopped cilantro leaves and mix again. Remove from heat and allow the filling to cool completely.
Tip — Never stuff very hot filling into dough. Warm or hot stuffing softens the dough too quickly and can make sealing difficult. Slightly cooled filling is much easier to handle.
Heat a tawa or skillet over medium heat.
Divide the dough into equal-sized balls. Keep them covered so they do not dry out.
Make a small ball out of the dough. Roll the dough ball into a small disc, place a portion of the filling in the center, then gather the edges and seal tightly. together to form a round ball.
Tip — Do not overfill the parathas —
It is tempting to add lots of filling, but too much stuffing can cause the paratha to burst while rolling. Start with a moderate amount and increase gradually once you get comfortable.
Secure all ends and seal the ball. Dust lightly with dry flour and gently roll the stuffed dough ball into a medium-thick paratha. Roll gently and evenly. Use light pressure so the filling stays inside.
Tip — Seal the stuffed dough tightly — Bring the dough edges together over the filling and pinch them well to close. If the top is not sealed properly, the filling may come out during rolling.
Place the rolled paratha on the hot tawa and cook until small bubbles begin to appear. Cook on medium heat for the best texture.
Tip — A tawa that is too hot can burn the surface before the inside is fully heated. Medium heat helps cook the paratha evenly while creating those beautiful golden spots.
Flip the paratha and brush the cooked side with oil or ghee.
Flip again, apply oil or ghee on the other side, and cook until both sides are golden brown with crisp spots.
As the paratha cooks, press gently with a spatula around the edges and center.
This helps it cook evenly and encourages puffing in places.
Tip — Use ghee for extra flavor. For the most flavorful parathas, roast them with ghee. It delivers a rich aroma and a crisp finish that are hard to beat.
Take it off the flame and onto a clean plate.
Repeat the same process with the remaining dough and filling.
Serve immediately. Stuffed parathas taste best when served hot and fresh. The crisp exterior and warm filling are most enjoyable right off the tawa.
A perfect breakfast for a perfect morning!!
Serve with white butter, achar, and masala chai for a rustic dhaba-style breakfast experience.

Notes

Frequently Asked Questions

Why is besan added to onion paratha filling?

Besan is added to the filling because it gives a delicious roasted, nutty flavor and helps absorb the moisture released by the onions. This makes the stuffing dry enough to handle easily and prevents the paratha from becoming soggy.

Can I make Onion and Besan Paratha ahead of time?

Yes, you can prepare the onion and besan filling in advance and refrigerate it for up to 1 day. You can also partially cook the parathas and reheat them on a tawa before serving.

How do I keep stuffed parathas from breaking while rolling?

To prevent stuffed parathas from breaking, use a soft and well-rested dough, keep the filling dry and cooled, seal the edges tightly, and roll the paratha gently with light pressure.

Are onion and Besan Paratha healthy?

Onion and Besan Paratha can be a wholesome meal when made with whole wheat flour and moderate oil or ghee. It contains fiber, plant-based protein from besan, and flavorful spices, making it a satisfying homemade breakfast option.

Can I pack Onion and Besan Paratha in a lunchbox?

Yes, Onion and Besan Paratha is a great lunchbox recipe. It stays flavorful for hours and can be packed with pickle, yogurt, or chutney for a filling and convenient meal.

Can I freeze Onion and Besan Paratha?

Yes, Onion and Besan Paratha can be frozen. You can freeze them either half-cooked or fully cooked. Place parchment paper between each paratha, store them in a freezer-safe container or bag, and reheat on a hot tawa when needed.

What flour is best for making paratha?

Whole wheat flour, also known as atta, is the best flour for making paratha. It creates a soft, pliable dough and gives the paratha its classic texture and wholesome flavor.

Why did my paratha turn hard?

Parathas can turn hard if the dough is too stiff, if too much dry flour is used while rolling, or if they are overcooked on high heat. A soft dough, gentle rolling, and cooking on medium heat help keep parathas soft yet crisp.

Can I make Onion and Besan Paratha without ghee?

Yes, you can make Onion and Besan Paratha without ghee. Simply use oil to roast the parathas for a dairy-free and vegan-friendly version.

How do I keep parathas soft for longer?

To keep parathas soft for longer, stack them in a covered container or wrap them in a clean kitchen towel right after cooking. This helps retain warmth and prevents them from drying out.

Can I prepare the paratha dough in advance?

Yes, the dough can be prepared in advance and refrigerated for up to 1 day. Keep it covered in an airtight container to prevent it from drying out.

What can I use instead of amchur powder?

If you do not have amchur powder, you can use a small squeeze of lemon juice once the filling has cooled slightly. It will add a similar tangy flavor to the stuffing.

What is the substitute for onions in this recipe?

Best substitutes

3/4 cup grated radish (mooli) – very good in parathas, but squeeze out extra water first
3/4 cup Crumbled paneer – great for a richer, higher-protein version
1 large Boiled mashed potato – makes the filling soft and easy to stuff
1 cup Finely chopped methi leaves or spinach – for a more herby paratha

Since onion gives moisture, if you replace it with:

radish → cook a little longer and keep the filling dry
potato or paneer → you may need 1–2 teaspoons less besan
spinach or methi → sauté until all water dries out

Nutrition