A delicious duet combination of onions and spring onions mixed with spices and stuffed inside a crisp and tasty parantha. Breakfast just turned even better!PARANTHA DO PYAZAIngredients1 large onion, finely chopped3 spring onion bulbs, finely chopped¼ cup chopped spring onion greensSalt to taste1 cup refined flour + for dusting½ cup whole wheat flour3 tsps oil3 tbsps chopped fresh coriander leaves½ tsp red chilli powder¼ tsp roasted cumin powderA pinch of chaat masalaGhee for drizzlingPickle to serveYogurt to serveMethod1. Take onion in a bowl, add spring onion bulbs and salt and mix well. Set aside for 10 minutes.2. Meanwhile, for the dough, take refined flour in a parat, add whole wheat flour, spring onion greens, 1 tbsp coriander leaves, salt, 2 tsps oil and ½ cup water and knead to a soft dough.3. Drizzle remaining oil and knead again, cover with a damp muslin cloth and set aside for 10-15 minutes.4. Transfer the onion mixture in a muslin cloth and squeeze out the excesses water and transfer in another bowl. Add remaining coriander leaves, red chilli powder, roasted cumin powder, chaat masala and mix well. 5. Divide the dough into equal portions, shape each portion into a ball and dust the worktop with refined flour. Place the dough portion and roll in a small disc, stuff with a portion of the stuffing and seal the edges. Dust with refined flour and shape into a thin disc.6. Heat a non-stick tawa, place the disc, cook for 1-2 minutes on each side, drizzle with ghee and cook for 1-2 minutes on both sides. 7. Serve hot with pickle and yogurt.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #ParanthaDoPyaza
