Masala Tomato Onion Paratha
by Tarla Dalal
tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | with 30 amazing images.
tomato onion paratha recipe is a Punjabi paratha made with simple ingredients. Learn how to make tomato onion paratha with whole wheat flour.
For those days when you want to have something chatpata but made quickly, tomato onion paratha is what you can choose!
With tomatoes, onion, coriander and spices, the masala tomato onion paratha is nice and tangy but also easy to make. Since the stuffing is salad-like, it is also crunchy and refreshing to bite into.
tomato onion paratha is a sumptuous Indian flat-bread that can be relished with curd, pickle, raita or even sabji.
tomato onion paratha is rich in Vitamin C, Phosphorus, Vitamin B1, Fiber. If you are on weight loss, diabetic, heart issues then relish tomato onion paratha.
Pro tips for tomato onion paratha. 1. Make sure the onions are finely chopped or they will break the paratha while rolling. 2. The tomatoes are de seeded so that no water is released. Make sure the tomatoes are finely chopped or they will break the paratha while rolling. 3. Roll the paratha again into a 125 mm. (5”) diameter circle using whole wheat flour for rolling. Note the paratha will crack in places and that is okay as it's due to the stuffing. 4. Use coconut oil always in your cooking. 5. Use a spatula to press down while cooking the paratha
Enjoy tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | with step by step photos.
Masala Tomato Onion Paratha recipe - How to make Masala Tomato Onion Paratha
Preparation Time: Cooking Time: Total Time:
Makes 6 parathas
For Tomato Onion Paratha
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for brushing
6 tbsp finely chopped onions
3 tbsp deseeded and finely chopped tomatoes
6 tsp finely chopped coriander (dhania)
chilli powder to taste
cumin seeds (jeera) powder to taste
oil for greasing and cooking
For tomato onion paratha
- For tomato onion paratha
- To make {span class="bold1"}tomato onion paratha{/span}, combine the wheat flour, oil and salt in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 6 equal portions.
- Roll each portion into a 150 mm. (6”) diameter circle using whole wheat flour for rolling.
- Brush it evenly using a little oil.
- Sprinkle 1 tbsp of onions, ½ tbsp tomatoes, 1 tsp coriander, a little salt, chilli powder and cumin seeds powder evenly all over it.
- Roll the roti tightly from one end to another end. Again roll it from one end to another end and then press it in between your palms to form a circle.
- Roll the roti into a 125 mm. (5”) diameter circle using whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and grease it lightly using a little oil.
- Cook the paratha , using a little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 3 to 9 to make 5 more parathas.
- Serve the {span class="bold1"}tomato onion paratha{/span} hot.
tomato onion paratha video
like tomato onion paratha
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like tomato onion paratha recipe | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | Paratha or stuffed paratha are sumptuous Indian flat-breads that can be relished with curd, pickle, raita or even sabji. They can be as simple as the plain paratha or something as filling as the aloo bhujiya paratha or the lifafa paneer paratha. You can see our collection of different types of parathas. Below are some of my favorite stuffed breakfast paratha recipes that you can relish also for lunch :
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- mooli paratha recipe | Punjabi mooli paratha | traditional mooli ka paratha | radish paratha | diabetic friendly mooli paratha | with amazing 23 images.
what is tomato onion paratha made of ?
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what is tomato onion paratha made of ? See below image of list of ingredients for tomato onion paratha.
dough for tomato onion paratha
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In a bowl put 3/4 cup whole wheat flour (gehun ka atta).
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Add 1 tsp oil. This makes the roti soft.
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Add salt to taste. We added 1/8th tsp salt.
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Gradually add enough water to make a soft dough. We added 1/4th cup water. Then we added 2 tablespoons more of water.
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Mix it well with your hands. Gather the flour from all sides and if it’s too floury, you will need more water.
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Knead into a soft dough.
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Divide the dough into 6 equal portions.
making tomato onion paratha
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Dust a rolling board with a little flour.
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Flatten the dough and dust with flour.
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Roll each portion into a 150 mm. (6”) diameter circle using whole wheat flour for rolling.
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Brush paratha evenly using a little oil.
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Sprinkle 1 tbsp of finely chopped onions all over the paratha. Make sure the onions are finely chopped or they will break the paratha while rolling.
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Sprinkle ½ tbsp finely chopped tomatoes. The tomatoes are de seeded so that no water is released. Make sure the tomatoes are finely chopped or they will break the paratha while rolling.
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Sprinkle 1 tsp finely chopped coriander all over the paratha.
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Add a little salt.
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Sprinkle chilli powder to taste.
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Sprinkle cumin seeds (jeera) powder to taste.
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Roll the roti tightly from one end to another end. We show you image of half rolled roti.
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Roti is now completely rolled with stuffing in it. Pat it down with your fingers.
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Twirl it from one end to another like a coil.
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Pat it down and dust with flour.
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Roll the paratha. As we roll keep adding whole wheat flour when the paratha will turn sticky.
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Roll the paratha again into a 125 mm. (5”) diameter circle using whole wheat flour for rolling. Note the paratha will crack in places and that is okay as it's due to the stuffing.
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Heat a non-stick tava (griddle) and grease it lightly using a little oil. Use coconut oil always in your cooking.
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Place the paratha on it.
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Cook for 30 seconds on medium heat.
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Flip over.
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Grease the top of the paratha with oil using a brush.
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Flip over and cook the other side of the paratha the same way.
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Use a spatula to press down while cooking the paratha.
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Keep cooking and flipping your paratha till golden brown.
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Serve tomato onion paratha | healthy onion tamatar paratha | tomato onion paratha with whole wheat flour | hot with curd.
pro tips for tomato onion paratha
-
Make sure the onions are finely chopped or they will break the paratha while rolling.
-
The tomatoes are de seeded so that no water is released. Make sure the tomatoes are finely chopped or they will break the paratha while rolling.
-
Roll the paratha again into a 125 mm. (5”) diameter circle using whole wheat flour for rolling. Note the paratha will crack in places and that is okay as it's due to the stuffing.
-
Heat a non-stick tava (griddle) and grease it lightly using a little oil. Use coconut oil always in your cooking.
-
Use a spatula to press down while cooking the paratha.
benefits of tomato onion paratha
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Tomato Onion Paratha is rich in Vitamin C, Phosphorus, Vitamin B1, Fiber.
Serving size is 2 parathas per person.
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 22% of RDA.
- Phosphorus : Phosphorus works closely with calcium to build bones. 22% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 20% of RDA.
- Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 18% of RDA.
| Energy | 108 cal |
| Protein | 2.2 g |
| Carbohydrates | 13.5 g |
| Fiber | 2.2 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 135.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 4.3 mg |
| Folic Acid | 9 mcg |
| Calcium | 18.2 mg |
| Iron | 0.9 mg |
| Magnesium | 24.4 mg |
| Phosphorus | 65.9 mg |
| Sodium | 5.1 mg |
| Potassium | 78 mg |
| Zinc | 0.4 mg |
Tried the recipe & it turned out awesome. Rolling is bit difficult job. But taste wise it gets full marks. Good paratha option which requires very little preparation time.
This paratha is made in a different style.. somewhat like a lachha paratha.. It is slightly difficult to roll.. but if you follow the exact proportion of the veggies, its not that difficult.. The spices provides flavour and veggies give a nice crunch..!