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Authentic Punjabi Pyaz Ka Paratha (Onion Paratha Recipe)

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Punjabi pyaz ka paratha (onion paratha)

Punjabi pyaz ka paratha (onion paratha)

What Is Pyaz Ka Paratha?

Pyaz ka paratha is a delicious spiced onion paratha that is a traditional Punjabi breakfast. Easy to prepare, these stuffed flatbreads are perfect for a lunch box or an afternoon snack, as well.

Serve it with dahi (yoghurt) and some pickle. I hope you try this recipe and give your feedback in the comments section below.

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Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

2 parathas


  • Atta (whole wheat flour dough), as needed
  • 1 medium-sized onion, finely chopped
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon ajwain (carom seeds)
  • 1/2 teaspoon amchur (mango powder)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 tablespoon hara dhania (cilantro), finely chopped
  • 1/4 teaspoon red chilli powder
  • 1 green chilli, finely chopped
  • 1/2 teaspoon coriander powder
  • Oil, as required


  1. If you do not have atta, the ready-made dough, the first step is to prepare your dough. Once the dough is ready, set it aside and prepare the stuffing.
  2. In a large bowl, add the chopped onion, ginger paste, ajwain, amchur, garam masala, salt, hara dhania, red chilli powder. green chilli, and coriander powder. Stir until well combined. Set aside.
  3. Heat a tawa (skillet) over low heat and start making the paratha.
  4. Dust your hands with dry flour. Take a little dough, roll it into a ball, flatten it a bit, and dust with dry flour. Roll it out into a roti about 6 inches round.
  5. Place half the stuffing in the centre of the roti and lift the edges to close it on the top. Dust in dry flour and roll it out into a slightly thick paratha, about 7-8 inches in diameter.
  6. Brush the hot tawa with a little oil and put the paratha on it. Let it cook for about 20 seconds.
  7. Flip the paratha and cook the other side for 20 seconds.
  8. Flip the paratha a third time and spread about 1 teaspoon of oil over it; then flip it one more time and spread about 1 teaspoon of oil over this side, too.
  9. Cook the paratha by flipping frequently until crisp and brown on both sides. Press any undercooked areas with a flat ladle so that the paratha is well cooked all over.
  10. Prepare the second paratha similarly and serve them with homemade dahi (yoghurt) and mango pickle or any pickle of your choice.

Authentic Punjabi Pyaz Ka Paratha (Onion Paratha)

© 2020 Rajan Singh Jolly

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