Onion Paratha

Ingredients


wheat flour - 2 cups

onion - 1/4 cup

cumin seed - 1 tsp

green chilli - 2 or as per taste

corriander powder - 1 tsp

few corriander leaves

salt as per taste


Method

heat two tsp of oil in a pan,  add green chilli and cumin seed and saute for few seconds, then add onions and saute till translucent.

Add corriander powder, salt and corriander leaves and mix well. Off the flame and leave it aside to cool.

Combine it with wheat flour  and knead it to a dough. Leave it to rest for half an hour and then make parathas and fry on a tawa till it is cooked on both the sides.

serve hot with yoghurt, pickle or butter.

Spicy Onion Karanji

Ingredients

For the stuffing

Chopped onion – 1

Green chilli as per taste

Freshly grated coconut – 3 tbl.sp

Sesame seed – 1 tbl.sp

Salt as per taste

Coriander leaves – ¼ cup

 For the dough

Maida/all purpose flour – 1 cup

Pinch of salt

Oil – 2 tsp

Water for kneading

Method

Make a dough by adding salt, oil and water to the refined flour and knead to a soft dough.

Heat one tsp of oil in a pan, add green chilli, onion and cook till the onions become soft, then to it add grated coconut and sesame seeds and stir fry for 2 to 3 minutes. Add salt and coriander leaves and remove from fire and leave it to cool.

Make a small round roti from the maida dough, put little stuffing in the centre and cover it (like half circle) use little water for sticking the edges.

Deep fry in hot oil and serve.

Onion Pakora

Ingredients

Onion – 1 big

Besan’- 1 cup

Rice flour- 1 tbl,sp

Cumin seed- ½ tsp

Turmeric powder – ¼ tsp

 Green chillies- 2

Red chilli powder – 1 tsp

Ginger paste – ¼ tsp

Coriander leaves- ¼ cup

Few curry leaves

Salt as per taste

Method

Cut onion into thin long slices, in a bowl, add onion, green chilies, curry leaves, coriander leaves, turmeric powder, ginger paste, cumin seed, salt and red chili powder. Mix it will,

Add besan and rice flour and coat all the sliced onions well with the flour,

Leave it aside for 15 to 20 minutes till the onion release its water; mix it well with your hands.

Add little water only if needed.

Heat oil in a pan and deep fry these pakoras till golden brown in color.

Remove and serve hot.

How To Make Onion Rings

Onion Chutney