Onion Masala Paratha

       This is little spicy and more fresh flavored paratha...perfect for travel time,we use to pack this paratha for our long trips...no special side dish required...plain yoghurt or pickle or ketchup is enough..one kind information which i want to share is...plz wash your hands with hand soap after kneading the dough, because it will give some burning sensation (it happens to me every time) due to the chilli paste.
Nutritional Benefits Whole wheat flour: Eating foods high in insoluble fiber, such as cereals and breads made from whole wheat, can help women avoid gallstonesWheat bran is a popular bulk laxative. A third of a cup per day is all that is needed. Research studies support this popular practice. A fiber-rich diet, primarily composed of whole wheat breads, cereals high in bran and supplemental "millers bran" was shown to alleviate the symptoms of diverticular disease (pain, nausea, flatulence, distension, constipation, etc.)
NB of Pearl Onions: Its a good source of dietary fiber.onions reduce inflammation. Vitamin C, Quercitin and other flavonoids also work together to kill bacteria. This is a good reason to add onions to stews and soups during flu and cold season.High in Vitamin B6.


Ingredients

1. whole wheat flour/Atta    2 cups
2. Salt    to taste
3. Oil    2-3 tsp (to knead dough)

For Onion Masala Paste

1. Pearl onions    10-12 no.s
2. Dry red chillies    5-6 no.s(adjust acc to ur taste)
3. Coriander seeds    2 tsp
4. Pepper corns   4-5 no.s
5. Jeera/Cumin seeds    2 tsp
6. Hing    a pinch
7. Garam masala powder    1 tsp
8. Curry leaves   1 sprig
9. oil    1 tsp or less.

Method

• Heat oil in a small pan,add dry red chillies,coriander seeds,jeera,hing,pepper,onions,curry leaves one after another and fry for 1-2 minutes and lastly add garam masala powder stir for few seconds and remove from the stove...cool it and grind to little coarse paste using 1/4 cup or less water and keep aside.
• Take a wide bowl,add flour,salt and mix well and add the grounded onion masala paste,mix everything well and using water knead it to a smooth dough.
• Lastly add some oil and knead for another 1-2 minutes,cover the dough and keep aside.let it rest for atleast  30 minutes.

click image for enlarged view

• After resting time,again knead the dough for another minute and  divide the dough in to equal portion of 10-12 large lemon size balls .
• Using a flat firm platform(counter top/chapathi rolling board),take one ball dust with dry wheat flour and roll to 3-4" diameter using rolling pin.
• Then fold the both edges together and again fold them in to small rectangular/square shape...then again dust with flour and roll it to little thicker chapathi..(roll like we do for regular chapathi)
• Do repeat the same for all the balls and heat tawa/griddle and toast them like regular paratha/chapathi.
• Add ghee/oil to the paratha while toasting and serve hot/warm.

Note: Folding and rolling the paratha gives more softness n remain soft n fresh for long time and also u can enjoy as layered paratha...if u don't want to fold ,u can simple roll like plain chapathi n have it.If you don't have pearl onion try this with 1 medium size onion.