Onion Prantha

September recipe is a continuation of previous post of making Indian bread. My husband is really fond of eating onion prantha even at breakfast with egg-white omelets, it reminds him of old days when he was a medical student. So i am going to post the most simple recipe of onion prantha today.

INGREDIENTS

Dough from One cup whole wheat flour, (previous recipe from August month)
1/2 cup finely chopped onions
1/2 tsp salt
A pinch freshly ground black pepper
A pinch red chili flakes
1/4 tsp ajwain (carom seeds)
A handful cilantro leaves and softer stems
One green chili seeded and finely chopped if desired
2 Tbsp canola oil

Make six balls of prepared dough and keep aside. Take a bowl;add onions,salt,pepper, red chili, ajwain, cilantro, green chili if desired and mix them together.

Heat a nonstick grill pan or tava on medium heat.Take one ball of dough, roll it on floured surface to about three inch round, place one level Tbsp of onion mixture in the middle and pinch all edges together. Roll it again to 5-6 inch round disk and cook it on heated grill pan or tava for 2-3 minutes on each side or until light brown specks are seen. Brush both sides with little oil while turning and flipping.

Repeat the same with rest of the dough balls. Serve hot with yogurt, lentils, vegetables and pickles.

Super Tip
To find out when the grill pan or tava is hot enough for cooking; sprinkle a little water on it and if the water evaporates quickly means it is ready.