Simple Way to Make Any-night-of-the-week Punjabi pyaz tandoori Paratha

Punjabi pyaz tandoori Paratha. Punjabi Pyaz Parantha Makhan Mar Ke. The punjabi love for crunchy onions stuffed in parantha & served with butter is unmatched satisfaction. Mughlai Paratha Recipe - Easy Veg Moglai Paratha - Paneer Stuffed Paratha - Ruchi.

This spicy pyaz tamatar sabzi and many other delicacies like Pinni, gajar ka halwa, methi ka paratha with white butter and lassi, Sarson ka saag with tandoori Makki Ki roti for lunch and hare choliye Ki Coming back to pyaz tamatar sabzi, in Punjabi homes we like to give it a different tadka(tempering). Try our hand-picked collection of awesome Punjabi paratha recipes with a taste to die for. Read them and learn to make Punjabi paratha. You can cook Punjabi pyaz tandoori Paratha using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Punjabi pyaz tandoori Paratha

1. It's 1 cup of Wheat dough.
2. Prepare of For filling.
3. It's 2 of chopped onion.
4. You need of Spices.
5. Prepare to taste of Salt.
6. You need 1/2 tsp of Red chilli powder.
7. You need 1/2 tsp of Degi mirch.
8. Prepare 1/4 tsp of amchur(dry mango) powder.
9. You need 1/4 tsp of Black Pepper Powder.
10. It's 1/4 tsp of Garam Masala.
11. You need as needed of Ghee.
12. It's as needed of Water.
13. It's 2 tsp of Green coriander 3 4 tsp.

Well, if you want to master Punjabi cooking, you will have to learn the art of making the perfectly stuffed alu paratha. Made with a filling of spiced mashed potatoes. Punjabi Pyaz Parantha Makhan Mar Ke. The punjabi love for crunchy onions stuffed in parantha & served with butter is unmatched satisfaction.

Punjabi pyaz tandoori Paratha step by step

1. Knead the wheat dough normally used for chapati.
2. Chopped 2 onion, add all spice except salt. Mixed it properly leave it for 10 minutes.
3. Take a ball size from dough, roll it with rolling pin very little spread onion on surface add salt and ghee mash it spread thin layer..
4. Press the rolled dough on onion with the help of fingers and water,.
5. On non onion sized spread some water and cook from this side.
6. After 3 4 minute flip the tawa directly on fire when onion start cook, now without tawa cook on flame from both side..
7. Apply Amul butter and enjoy tandoori twist.

A paratha is a flatbread that originated in the Indian subcontinent. It is still prevalent throughout Pakistan, India and Burma, where wheat is grown and is the traditional staple of the Lachha paratha - tandoori (Punjabi in origin. Round in shape with multiple layers traditionally prepared in a tandoor). Punjabi Pyaz Parantha Makhan Mar Ke. The punjabi love for crunchy onions stuffed in parantha & served with butter is.