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What Is This Recipe About?

This video shows you how to make a classic, homestyle onion paratha—a soft, flaky Indian flatbread stuffed with a spicy onion filling. It is one of the most loved breakfast or lunch dishes across India.

The recipe is simple, uses everyday kitchen ingredients, and can be made quickly at home. The secret to making it taste restaurant-style lies in two things—the perfect dough and cooking it in the best cooking oil for that golden, crispy finish.

Whether you are from Gujarat, Rajkot, or anywhere in India, this paratha recipe will remind you of home-cooked comfort food. Cooking it in the best groundnut oil gives it a rich, nutty flavor that makes every bite delicious.

Ingredients You Will Need

For the Dough:

•      Whole wheat flour (atta) — 2 cups

•      Water — as needed to knead a soft dough

•      Salt — 1/2 teaspoon

•      Best groundnut oil — 1 teaspoon (for soft dough)

For the Onion Filling:

•      Onion — 2 medium, finely chopped

•      Green chilli — 1 to 2, finely chopped

•      Fresh coriander (dhania) — a handful, chopped

•      Red chilli powder — 1/2 teaspoon

•      Cumin powder (jeera) — 1/2 teaspoon

•      Chaat masala — 1/4 teaspoon (optional)

•      Salt — to taste

•      Carom seeds (ajwain) — a pinch

For Cooking:

•      Best groundnut oil or pure ghee—for roasting the paratha on tawa

•      If you want a healthier option, use the best cooking oil Gujarat has to offer—pure cold-pressed groundnut oil from Rajkot

Step-by-Step Explanation of the Video

Step 1 — Prepare the Dough

In the video, the first thing shown is preparing the paratha dough. Take whole wheat flour in a large bowl. Add a little salt and a small amount of the best groundnut oil to it.

Mix it well first, then slowly add water little by little and knead it into a soft, smooth dough. Do not make the dough too hard or too soft. Once the dough is ready, cover it with a damp cloth and let it rest for at least 15 to 20 minutes. This resting time makes the dough easier to roll.

Step 2 — Prepare the Onion Filling

The video then shows how to make the spicy onion filling. Finely chop the onions and squeeze out extra water from them using your hands. This is a very important step — if there is too much moisture in the onion, the paratha will break while rolling.

Once the onions are squeezed dry, add green chili, fresh coriander, red chili powder, cumin powder, salt, and ajwain. Mix everything well. Your flavorful onion stuffing is ready.

Step 3 — Stuff and Roll the Paratha

Take a medium-sized ball of dough and roll it into a small round roti. Place a generous spoonful of the onion filling in the center. Bring the edges of the dough together and seal them tightly so the filling does not come out.

Gently press the stuffed ball flat with your hands first, then carefully roll it out with a rolling pin into a round paratha. Roll it gently and evenly so that the filling spreads inside without tearing the dough.

Step 4 — Cook on the Tawa

Heat a flat-iron tawa on a medium-high flame. Once hot, place the rolled paratha gently on the tawa. After 30 seconds, flip it once. You will start to see bubbles forming on the top—this means it is cooking well.

Now apply the best cooking oil (groundnut oil from Rajkot works beautifully here) on the top side, flip again, and apply oil on the other side too. Press lightly with a spatula and cook until both sides are golden brown and crispy. The paratha should have nice golden spots on it.

Step 5 — Serve Hot

Take the paratha off the tawa and serve it immediately while it is hot and crispy. In the video, the finished onion paratha looks perfectly golden with a beautiful texture. Serve it with plain curd, pickle (achaar), or white butter (makhan) for a truly satisfying meal.

Pro Tips for the Perfect Paratha

•      Always squeeze the water out of the onions before adding them to the filling. Wet onions will make the paratha soggy.

•      Rest your dough for at least 15 minutes—this makes rolling much easier.

•      Roll the stuffed paratha gently from the center outwards. Do not press too hard.

•      Always cook on medium heat — high heat will burn the outside while leaving the inside undercooked.

•      Use the best cooking oil Gujarat is known for—cold-pressed groundnut oil adds an authentic flavor and makes the paratha crispy without making it greasy.

•      For a richer taste, you can also use ghee along with a small amount of groundnut oil.

Why Use the Best Groundnut Oil for This Recipe?

When it comes to cooking parathas, the type of oil you use makes a huge difference in taste, texture, and health. Groundnut oil, also called peanut oil or moongfali ka tel, is traditionally used in Indian kitchens—especially in Gujarat and Rajkot—for its high smoke point and rich, nutty flavor.

The best cooking oil Rajkot and Gujarat are famous for is cold-pressed groundnut oil, which keeps all the natural goodness of the peanut intact. It is rich in healthy fats, vitamin E, and antioxidants. Using the best groundnut oil not only makes your paratha taste amazing but also makes it healthier compared to refined oils.

If you cook or fry in bulk, groundnut oil 15 kg price packs are available from quality brands in Gujarat, making it a cost-effective choice for families and food businesses alike. Buying a groundnut oil 15 kg pack is ideal for regular home use, as it keeps fresh for a long time when stored properly in a cool, dark place.

Benefits of Best Groundnut Oil vs. Regular Refined Oil:

•      Higher smoke point — perfect for roasting parathas on high heat without burning

•      Natural nutty aroma—adds an authentic, homestyle flavour to the paratha

•      Rich in Vitamin E—a natural antioxidant that is good for skin and body

•      No harmful trans fats — unlike many refined oils used in commercial cooking

•      Best cooking oil Gujarat families trust — used in traditional recipes for generations

•      Available in bulk—groundnut oil 15 kg price is budget-friendly for large households

Serving Suggestions

Onion paratha tastes best when eaten fresh off the tawa. Here are some great ways to enjoy it:

•      With plain dahi (curd)—the coolness of curd balances the spicy onion filling perfectly

•      With green chutney and pickled onions — for a street-food style serving

•      With white butter (makhan) — a classic Punjabi-style serving loved across India

•      With a cup of masala chai—makes it the perfect Indian breakfast