India Food Network India

Breakfast,Regional Indian,Recipes

Apr 18, 2017







Move over aloo paratha! Chop some onions, fresh mint and coriander to make this crispy and spicy pyaaz ka paratha.


    2 cups whole wheat flour, kneaded into a dough + extra for covering dough balls
    1/2 bowl ghee
    2-3 onions, chopped
    few mint leaves
    few coriander leaves
    1 small bowl jeera powder
    1 small bowl garam masala
    4-5 green chillies, finely chopped
    1 packet Ching's Gobi Manchurian Masala
    1 small bowl black cumin seeds
    1 small bowl ajwain
    1 ginger, finely chopped
    Salt to taste


1. Scoop out bit of the dough and roll them into small balls.
2. Flatten it a big and cover with dry flour on all side.
3. Place the flattened balls on a flat surface and roll them out flat
4. Once flat, add ghee, onions, mint leaves, coriander leaves, ajwain, ginger, salt, green chillies, jeera powder, garam masala & Ching’s gobi manchurian masala.
5. Once the filling has been put, roll the roti into a ball so that all the filling is inside the roti.
6. Flatten the roti out once more.
7. While flattening top the roti with black cumin seeds and continue to roll it.
8. Next, place the roti on a pan and cook it well on both sides while adding ghee whenever required.
9. Serve hot with curd & pickle!

About Seema GadhFollow On


Seema's YouTube channel, IFN Ka Dhaba is a place where you can rediscover some of the most delicious and popular dishes from the Punjabi kitchen. If you are looking for north Indian recipes, you know where to stop by.

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