Pyaaz Paratha is a North Indian stuffed flatbread filled with spiced onion. Pyaaz is onion, and here it is the whole filling: a seasoned onion mixture sealed inside paratha dough and rolled flat so it cooks into the bread on the griddle. It belongs to the family of stuffed parathas eaten for breakfast or as a meal, paired with curd, pickle, or a dab of butter, and its appeal is the sharp, savory onion against the soft, fat-cooked bread.
The make is a stuffing-and-rolling job where moisture is the enemy. Onions are chopped fine and mixed with spices; the recipe's main hazard is that onion releases water, so good cooks salt and drain or work in a little flour so the filling stays relatively dry and won't tear the dough or steam it from inside. A ball of dough is flattened, the filling enclosed and sealed, and the stuffed ball rolled out gently and evenly so the onion spreads to the edges without splitting the skin. It is cooked on a hot griddle with ghee or oil until both faces show brown blistered spots. Good execution shows as a paratha that is evenly stuffed corner to corner, cooked through with a crisp-spotted surface that is still soft enough to fold, and a filling that tastes cooked and seasoned rather than raw and harsh. Sloppy work shows as a torn paratha leaking onion through splits, a soggy center because the filling was too wet, an uneven one with a thick doughy lump on one side and bare dough on the other, or a raw oniony bite from filling that wasn't given time to mellow.
The lever is the onion treatment and the spicing. Some kitchens use the onion nearly raw for a pungent bite, others sauté or rest it so it sweetens and softens; chili, herbs, and dry spice in the mix swing it from gentle to fiery. The lamination of the dough can be kept simple or built up for flakiness, though stuffed versions usually stay single-layer to hold the filling. It is almost always served with curd or a pickle that answers the onion's sharpness, and butter melted on top is common. The wide world of stuffed paratha fillings is large enough that it deserves its own article rather than being crowded in here. The pyaaz version's signature is simple and specific: onion done well, kept dry, sealed in soft griddled bread.