Masala Tomato Onion Paratha

Tarla.Dalal's picture

Feb. 18, 2015

For those days when you want to have something chatpata but made quickly, here 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.


Whole wheat flour 3/4 Cup (12 tbs) (gehun ka atta)
Salt To Taste
Whole wheat flour 1 Tablespoon (For dusting)
Oil 1 Tablespoon (For greasing)
Finely chopped onions 6 Tablespoon
Finely chopped tomatoes 3 Tablespoon , deseeded
Finely chopped coriander 6 Teaspoon (dhania)
Chili powder To Taste
Cumin powder To Taste
Oil 1 Tablespoon (for cooking and brushing)



In a deep bowl, combine the wheat flour and salt, and knead into 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 150 mm. (6”) 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 hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 87Calories from Fat 26

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 70 mg2.92%

Total Carbohydrates 14 g4.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet