OCT Pranthas - onion chili parathas
by Asha Garg
(Patiala - Punjab)
OCT Paranthas or Onion Chili Parathas are easy to make. Parathas are a speciality of North Indian cuisine.
You may make onion chili parathas for breakfast, lunch or dinner.
You may make the dough and keep it in the fridge for 2-3 days and make paranthas when you want. So convenient!
How to make onion chili tomato parathas
Ingredients for OCT parathas:
Onion – 1 medium – (about ½ cup chopped)
Green chilies – 2 or more according to taste
Tomatoes – 1 medium - (about ½ cup chopped)
Jeera – ½ tsp
Salt as per your taste
Red chili powder – ¼ tsp or according to taste
Chunky chat masala (optional) – ½ tsp
Gram masala (optional) – ½ tsp
Wheat Flour – 2 cups
Preparation for making OCT parathas:
Chop finely onion, green chilies and tomatoes.
Take wheat flour in a wide bowl.
Add chopped onions, green chilies and tomatoes.
Crush jeera roughly.
Add jeera, red chili powder, salt, chat masala and gram masala to the wheat flower.
Mix all these ingredients well. Add water little by little and make a dough like you make for chapati.
Keep aside for 20 – 30 minutes. Divide the dough in large lime sized balls.
Heat a tava or a frying pan. Keep heat medium.
Take a dough ball. Use some plain wheat flour for dusting and using a rolling pin, flatten the ball into a circle, a paratha, neither too thick nor too thin.
Place the rolled paratha on the heated tava/pan.
Let the parathas cook for a minute. Add a few drops of oil or melted butter.
Turn the paratha and cook on the other side.
Add oil or butter while cooking the other side too if you wish.
Turn and keep roasting till the paratha gets brown spots on both the sides.
Take off the tava.
Make other balls into parathas in the same way.
Serving suggestions for paranthas
Serve hot with butter or curd (plain yogurt). You may also serve it with your favorite pickle or curry.
You may make and keep the parathas ready to serve. Just heat a little on the hot tava before serving.