Ready to eat frozen

Onion paratha is a simple and flavorful Indian flatbread that features sautéed onions as the main filling. It's an easy-to-make dish and makes for a great breakfast, lunch, or dinner option. Here's a basic recipe for making onion paratha:

Ingredients:

For the dough:

• Whole wheat flour
• Water
• Salt

For the onion filling:

• Onions, finely chopped
• Green chilies, finely chopped (adjust to taste)
• Fresh coriander leaves, chopped
• Salt to taste

Instructions:

For the dough:

1. In a mixing bowl, combine whole wheat flour and a pinch of salt.
2. Gradually add water and knead to form a smooth and soft dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

For the onion filling:

1. In a bowl, combine the finely chopped onions, chopped green chilies, chopped fresh coriander leaves, and salt.
2. Mix everything well so that the onions are well coated with the salt. Let this mixture sit for about 10-15 minutes. This will help release some moisture from the onions.

Assembling and cooking the parathas:

1. Divide the dough into equal-sized portions and roll them into balls.
2. Take one dough ball and flatten it slightly. Dip it in dry flour and roll it out into a small disc, about the size of your palm.
3. Place a small portion of the onion mixture in the center of the disc.
4. Gather the edges of the disc to enclose the filling and form a ball again.
5. Flatten the ball slightly and dip it in dry flour.
6. Gently roll out the ball into a round paratha, taking care not to let the filling spill out.
7. Heat a tawa (griddle) or a pan over medium heat.
8. Place the rolled paratha on the hot tawa. Cook for a minute or so until you see small bubbles forming on the surface.
9. Flip the paratha and spread a little oil or ghee on the cooked side.
10. Flip again and spread oil or ghee on the other side.
11. Press gently with a spatula, and cook until both sides are golden brown and crispy.
12. Remove from the pan and repeat the process with the remaining dough and filling.

Serve the hot and flavorful onion parathas with yogurt, pickle, chutney, or any of your favorite side dishes. These parathas have a wonderful combination of the sweetness of sautéed onions and the earthiness of whole wheat flour, making them a delightful option for any meal.

Haldirams Aloo Palak Paratha

"Paratha is een type platbrood dat populair is in het Indiase subcontinent. Het wordt gemaakt van tarwemeel en kan verschillende vullingen bevatten, zoals aardappelen, groenten of kruiden. Paratha wordt meestal gebakken op een hete tava (griddle) met olie of ghee, waardoor het een lichte knapperigheid en heerlijke smaak krijgt. Het wordt vaak geserveerd als bijgerecht bij maaltijden of als ontbijt met yoghurt, chutney of andere sauzen."

Dal Tadka is a popular North Indian dish made with lentils, spices, and ghee (clarified butter). Here's a recipe to make it at home:

Ingredients:

• 1 cup lentils 
• 3 cups water
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 2 green chilies, chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons cilantro leaves, chopped
• Lemon wedges for garnish

Instructions:

1. Rinse the lentils in water and soak them for 30 minutes. Drain the water and add the lentils to a pressure cooker with 3 cups of water, turmeric powder, and salt. Cook for 3-4 whistles until the lentils are soft and fully cooked.
2. Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for a few seconds.
3. Add green chilies, onion, tomato, ginger, and garlic. Saute for 2-3 minutes until the onions are soft and translucent.
4. Add red chili powder and garam masala. Mix well and saute for another minute.
5. Add the cooked lentils to the pan and mix well. Add some water if needed to adjust the consistency.
6. Bring the mixture to a boil and let it simmer for 5-10 minutes until the flavors have blended well.
7. Garnish with chopped cilantro leaves and lemon wedges. Serve hot with steamed rice or naan bread.