Pyaz Paratha I Dhaba Style Punjabi Pyaz Paratha I ढाबा स्टाइल पंजाबी प्याज़ पराठा I Pankaj Bhadouria
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- Опубликовано: 24 сен 2021
- Pyaz Paratha I Dhaba Style Punjabi Pyaz Paratha I ढाबा स्टाइल पंजाबी प्याज़ पराठा I Pankaj Bhadouria
Sharing here the recipe of the dhaba style Punjabi Pyaz Paratha. I am sharing how to make the special stuffing masala for the pyaz paratha. Also sharing a tip about how to make pyaz paratha where the paratha will not burst. This Dhaba Style Punjabi Pyaz Paratha is crisp and perfect for breakfast!
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Recipe :
Pyaz Paratha
Preparation Time: 20 minutes
Cooking Time: 5 minutes each
Serves: 3-4
Ingredients:
4 Onions
2 cups Flour
¼ tsp Ajwain
2-3 Green chilies
2 tbsp Coriander Leaves
½ tsp Cumin seeds
1 tsp Kasuri methi
1 tsp Coriander seeds
Salt to taste
½ tsp Red Chili Powder
¼ tsp Garam Masala
Oil as required
Method:
Finely chop the onions, add 1 tsp salt and set aside to sweat for 15 minutes.
Meanwhile make the dough. Add ½ tsp salt to the flour and sufficient water to make a smooth and soft dough. Add 1 tbsp oil to the dough and knead till all the oil is incorporated. Set the dough aside for 15 minutes to rest.
Meanwhile lightly roast the coriander seeds and cumin seeds till fragrant but not coloured. Coarsely crush the seeds.
Finely chop the coriander leaves and the green chilies.
Squeeze out all the water from the onions. Add the chopped chilies, coriander, crushed seeds, red chili powder, salt to taste, garam masala powder, ajwain and kasuri methi. Mix well.
Knead the dough again for 2 minutes. Break into tennis sized balls. Flatten the balls and pace ¼ cup of the stuffing. Pick up all sides, bring together and pinch to seal. Roll into a ball and press the sides down. Now dust the surface, roll the ball in flour and roll out into a disc.
Place the disc on medium hot tawa. Flip when the underside gets golden spots. Again flip when the underside gets golden spots. Apply oil or ghee on both sides and cook on both sides. Press to cook till crisp. Serve hot.
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Hi friends, I have recreated a childhood memory for you today! Sharing the recipe of a Dhaba style Punjabi Pyaz Paratha! It has a special Masala that makes it so delicious.
Instead of sqeezing all the nutrient juices out of onions why not roast or dry out the entire masala on a tawa till moisture dries out. Alternatively, Try using the juice in preparing the dough. It adds lot of flavour to the parantha dough and nutrients of juice r not wasted.
Ma'am you are a chef I am sorry to say but you must know this that we should have cut nails and no rings wearing... Otherwise people will start judging... I mean every field has some code of conduct.. N for cooking it is hygiene factors
सभी हमें ढाबा स्टाइल खाना खिलाने पर तुले हुए हैं ,,कोई भी यह नहीं कहता आओ हम तुम्हें घर स्टाइल खाना बनाना सिखायें
Mam ,lovely recepie. But please remove finger rings while cooking, especially kneading dough for hygiene reasons...
Don't use ornaments during cooking like finger rings etc
Always nail should be cut or avoid to wear any types of rings 💍
VERY NICE PRESENTATION
Just add a spoonful of chana sattu n now fill . Check the taste now ☺️
Very nice👍👍
Very nice 👌👌
Thanks for sharing such useful tips for making pyaz paranthas.
Wow very nice pyazj pratha its my favourite one delicious also
Woww. Pyaz ke parathe!! My childhood and all time favorite. 😊👍🎊🎸
Pankaj ji, your videos give me confidence to try such difficult dishes. I have always avoided making pyaz parantha with filling for the fear of creating a mess. I am sure your wonderful tips will help me a lot when I make up my mind to try the dish your way. Thanks a lot for sharing!
With your technique I was able to make the best and perfect paratha for the first time in my life and I was so proud of myself. Thank you!
आपके बतायें तरह मै पहिली बार प्याज का पराठे किये बहुत लाजवाब होये बहुत बहुत धन्यवाद आपका🙏
Please before makeing atta for PRANTHA remove ur rings so that the dirt under the rings may not mix with
Wow, mouthwatering pyaz ka paratha. I liked. 😋😋 My favorite 👌👌
Bhut acha apne sikhay thnks 🙏