Stuffed Onion Mint Parathas with Pomegranate Raita | Pyaz aur Pudine Ki Paratha, Anar Raitha

For the second day of making Indian Breads, I made stuffed paratha with Onions, Mint leaves with masalas. I served this with Anar Raitha that I remembered eating at Vaishali's home. The combination was even wonderful as I had served it with a typical pickle that Vaishali had sent from Gujarat. It was a delicious meal and I really enjoyed.

Today's being Konda's birthday, I had taken the day off however with a full day power off, it was really a tough time to spend at home. Finally I went along to buy few appliances. I finally bought a waffle maker. I will now search from for waffle recipes.
My sil has come down with her family and it's been a fun filled week at home. With so many kids around, all of us going crazy not knowing who is where and what to make. Though I planned to bake the cake myself, I finally decided it was going to be too much. And anyway with the full day power off it would surely been impossible.

The parathas turned out so delicious as it even had besan mixed with the stuffing.









Stuffed Onion Mint Parathas | Pyaz aur Pudine Ki Paratha

Ingredients Needed

Wheat flour
Salt to taste
Oil - 1 tsp
Water for kneading

For the stuffing

Onions - 1 medium
Mint leaves - 1/2 cup
Besan / Gram flour - 2 tsp
Onion Seeds / Kalonji - 1/2 tsp
Salt to taste
Green chilies 2 long
Roasted Cumin powder - 1/2 tsp
Turmeric powder a pinch

Oil for cooking

How to make the Stuffed Onion Mint Paratha

Knead the dough and cover it with wet muslin cloth until you are ready to make the parathas.

For the filling

In a non stick pan, heat oil, add onion juliennes  mint leaves, salt, green chilies, kalonji, jeera powder. Quickly keep tossing so that the onions starts to sweat fast. 

Simmer and add the besan. When the onions turn soft and the besan gets coated well, you can remove and let it cool.

Pinch out balls and start making the sides thinner so that you have a thick dough in the middle. Place the stuffing in the middle and bring all the sides towards the centre  making sure you cover all the stuffing and seal it properly.

Heat the tawa and grease with oil

Cook on both sides and remove

Serve oil with Anar Raitha and pickle


Anar Raitha / Pomegranate Raitha

Thick curds - 1 cup
Cumin powder - 1/2 tsp
Salt to taste
Pomegranate Seeds - 1 cup
Red Chili powder - 1/2 tsp

Take the thick curds, mix it with cumin power, red chili powder, salt. Finally add the anar seeds and mix well.

Serve with Stuffed parathas.


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