Onion vermicelli parantha.

Once there was a Mom who was trying to make something new in parantha making recipe as her kids were damn bore of alu parantha and nutella with parantha.What she did was just a minute’s thinking. It took almost 45 minutes approx but the out come was super yummy! 😂

For vermicelli (filling) ~

3 Cups boiled n washed vermicelli 

1/4 Cup desi ghee

Salt to taste 

Red chilli powder 1 Tbsp

Turmeric powder 1 Tsp 

Curry leaves – 1/4 cup 

Urad dal – 2 Tbsp

Chana dal – 2 Tbsp

Green chillies chopped – 1/4 cup 

Fresh tomatoes grated – 1 cup

Apple cider vinegar – 2 Tbsp

Tomato ketchup – 1/4 Cup

Red onions chopped – 1 Cup 

Mustard seeds – 2 Tbsps

Heeng – 1 Tsp 

Method – 

1- In a heavy bottom non stick pan put ghee n heat it.

2- Fry in heeng, mustard seeds, urad n chana dal n curry leaves for 1 minute on low flame

3- Now fry onion till golden brown.

4- Put all ingredients in except vermicelli n fry till well mixed. Approx for 2-3 minutes.

5- Now add vermicelli n mix very well n keep stirring for 3-4 minutes.

6- Close the lid n flame. 

For parantha dough ~ 

8 Cups whole wheat flour

1 Cup semolina (any kind)

1 Cup All purpose flour

2 Cups fresh red onion paste 

1 Tbsp carom seeds 

1 Tbsp salt 

1 Cup desi ghee (Yes 1 cup) 

1 Cup thick curd 

Warm water 


1- Mix Salt, carom seeds,red onions paste,ghee n curd very well.

2- Mix Wheat flour, semolina & all purpose flour. Sieve it 4 times for sure.

3- Now mix in the curd mix very well.

4- Now add warm water(if required) and knead a semi tight n soft dough.Not very tight.

5- Put this dough into big bowl full of hot water. 

6- Cover it n keep aside for 2-4 hours.

For parantha making ~ 

1- Grease you plams very well n take out the dough.

2- Start kneading it very well. 
3- Knead it for full 5-6 minutes.

4- Make balls as per desired big parantha.

5- Roll it with fingers keeping outlines thinnest possible.

6- Middle part shall be thick.

7- Open the pan of vermicelli n stir it very well. 

8- Fill in 4 spoons or required vermicelli, close the ball tightly, roll big n make paranthas.

9- Tastes great with mango pickle or jeera curd. 

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