Introduction

 

Growing up in a Punjabi household, parathas were a staple at our dining table. I vividly remember the aroma of freshly made parathas wafting through the kitchen early in the morning, filling our home with warmth and comfort. Each day brought a different variety – from the classic aloo paratha to the tangy gobhi paratha. But one of my all-time favorites has always been the Onion Laccha Paratha, especially when it's bursting with the bold flavors of onions and spices.

 

I first discovered the magic of Onion Laccha Paratha during a family trip to Amritsar. We stopped at a roadside dhaba, and I was instantly captivated by the sight of the chef deftly layering onions into the dough and rolling it out to perfection. The combination of crispy layers and the rich, spiced onion filling was unlike anything I'd ever tasted. That experience stayed with me, inspiring me to recreate this delightful recipe at home. Now, I’m excited to share this mouthwatering Onion Laccha Paratha with you, perfect for a hearty breakfast or a comforting dinner.

 

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Recipe of Onion Laccha Paratha | Onion Chilli Paratha

 

Ingredients of Onion Laccha Paratha

 

• Dough:

  • 1 ½ cups whole wheat flour
  • ½ cup all-purpose flour (maida)
  • 1 tsp salt
  • Water, as needed for kneading

• Onion Filling:

  • 2 large onions, thinly sliced
  • Salt to taste
  • ½ tsp red chili powder
  • ½ tsp ajwain (carom seeds)
  • ½ tsp kalonji (nigella seeds)
  • 1 tsp chaat masala
  • 1 tbsp chopped fresh coriander
  • ¼ tsp garam masala powder

• For Cooking:

  • Oil for cooking
  • Butter or ghee (optional, for serving)

 

 

Instructions of Onion Laccha Paratha

 

Step 1: Prepare the Dough

In a mixing bowl, combine 1 ½ cups whole wheat flour and ½ cup all-purpose flour. Add 1 tsp salt and mix well. Gradually add water and knead to form a medium-soft dough. The dough should be pliable but not too hard. Cover the dough with a damp cloth and let it rest for 15-20 minutes to allow the gluten to develop.

 

Step 2: Marinate the Onions

Thinly slice 2 large onions and place them in a bowl. Add salt to taste, ½ tsp red chili powder, ½ tsp ajwain, ½ tsp kalonji, 1 tsp chaat masala, 1 tbsp chopped fresh coriander, and ¼ tsp garam masala powder. Mix well to ensure the spices are evenly distributed. Let the onions marinate for 10-15 minutes, which will help them release excess moisture.

 

Step 3: Prepare the Onion Filling

After 15 minutes, squeeze the marinated onions to remove excess water. This step is crucial to prevent the parathas from becoming soggy. Discard the water and set the onion mixture aside. Ensuring the onions are not too wet will help maintain the integrity of the paratha layers.

 

Step 4: Roll the Dough and Layer Onions

Divide the dough into medium-sized balls, slightly larger than for regular chapatis. Roll each ball into a thin circle on a floured surface, about 6-7 inches in diameter. Brush a thin layer of oil over the rolled-out dough to help create layers. Spread a portion of the onion filling evenly over the dough, ensuring there are no large lumps that could tear the dough during rolling.

 

Step 5: Create Layers (Lacchas)

To create the signature laccha layers, fold the dough into pleats, similar to making a paper fan. This folding technique helps create the flaky layers typical of laccha parathas. Once pleated, coil the dough into a spiral and tuck the end underneath. Lightly flatten the spiral with your hand to prepare it for rolling.

 

Step 6: Roll Out the Paratha

Using a rolling pin, gently roll out the spiral dough ball into a round paratha, about 6-7 inches in diameter. Be gentle to maintain the layers, using a little dry flour to prevent sticking. The goal is to roll it out evenly without pressing too hard, which helps preserve the flaky layers.

 

Step 7: Cook the Paratha

Heat a tawa (griddle) over medium heat. Place the rolled-out paratha on the hot tawa. Cook for a few minutes until you see bubbles forming on the surface. Flip the paratha and brush with oil. Cook both sides until golden brown and crispy, ensuring the layers are well-cooked. If desired, brush with butter or ghee to enhance the flavor and give the paratha a rich, buttery taste.

 

Step 8: Serve the Paratha

Remove the cooked paratha from the tawa and brush with butter or ghee, if desired. Serve hot with a side of raita, pickles, or chutney. The paratha pairs well with a variety of condiments and can be enjoyed as a standalone dish or as a complement to other meals.

 

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About the Recipe

 

The Onion Laccha Paratha is not just another stuffed bread; it's a culinary delight that brings together the crispiness of a well-cooked paratha and the savory goodness of spiced onions. The unique characteristic of this paratha lies in its distinct layers or 'lacchas,' which are achieved by carefully rolling and folding the dough. This technique, combined with a flavorful onion filling, results in a paratha that is both crispy on the outside and tender on the inside.

 

Inspired by traditional Punjabi flavors, this paratha is a true representation of the richness and diversity of Indian cuisine. The inclusion of spices like ajwain and kalonji, along with a touch of chaat masala, elevates the flavor profile, making it a delightful treat for your taste buds. Whether paired with a dollop of butter, a tangy raita, or a hot cup of chai, the Onion Laccha Paratha is a dish that promises to bring joy and satisfaction to your meals.

 

 

Cooking Tips

 

• Dough Consistency: Ensure that the dough is neither too hard nor too soft. A medium-soft dough helps in achieving the perfect texture for the paratha.
• Rest the Dough: Allowing the dough to rest for at least 15-20 minutes before rolling it out helps in developing gluten, making it easier to roll and yielding a better texture.
• Marinate Onions: After slicing the onions, marinate them with salt and spices for 10-15 minutes. This helps in releasing excess moisture, ensuring the filling doesn't make the paratha soggy.
• Use Sufficient Flour: While rolling the paratha, use enough dry flour to prevent it from sticking and to help create the layers.
• Control Heat: Cook the paratha on medium heat. Too high heat can burn the outside while leaving the inside undercooked, and too low heat can result in a chewy texture.

 

 

Pairing Guide

 

• Butter and Raita: Pair your Onion Laccha Paratha with a generous dollop of butter and a side of tangy raita. The coolness of the raita perfectly balances the spiciness of the paratha.
• Pickles: A side of spicy Indian pickles adds an extra zing to the meal, complementing the savory flavors of the paratha.
• Chutneys: Serve with green coriander chutney or tamarind chutney for a sweet and tangy flavor contrast.
• Curd: A bowl of plain curd or spiced yogurt makes a refreshing accompaniment, enhancing the overall taste.
• Chai: Enjoy your paratha with a hot cup of masala chai, making it a comforting and satisfying meal experience.

 

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Frequently Asked Questions

 

1. What is Onion Laccha Paratha? Onion Laccha Paratha is a layered Indian flatbread stuffed with a spicy onion filling. The layers are created by rolling the dough with oil and folding it, which gives the paratha its characteristic crispy texture.

2. How do I prevent the paratha from becoming soggy? To prevent the paratha from becoming soggy, ensure that the onion filling is well-marinated and excess moisture is squeezed out before adding it to the dough. Additionally, cook the paratha on medium heat to achieve a crispy texture.

3. Can I use whole wheat flour instead of a mix with maida? Yes, you can use whole wheat flour alone. However, a mix with maida (all-purpose flour) gives a softer and more pliable dough, resulting in a better texture for the paratha.

4. How do I achieve perfect layers in my Laccha Paratha? To achieve perfect layers, roll the dough into a thin circle, spread oil, and sprinkle dry flour before making pleats and coiling it into a spiral. Rest the spiral for a few minutes before rolling it out again.

5. Can I make Onion Laccha Paratha in advance? Yes, you can prepare the dough and onion filling in advance. Store them separately in the refrigerator for up to a day. Roll and cook the parathas just before serving for the best taste.

6. What other fillings can I use for Laccha Paratha? You can experiment with various fillings like mashed potatoes, paneer, or mixed vegetables. The key is to ensure that the filling is not too moist to maintain the layers and texture.

7. How can I make the paratha less spicy? To make the paratha less spicy, reduce the amount of red chili powder and avoid adding green chilies. You can also serve it with a cooling yogurt-based dip or raita.

8. Is Onion Laccha Paratha suitable for vegans? Yes, Onion Laccha Paratha can be made vegan by using oil instead of ghee for cooking and ensuring that no dairy products are used in the filling or dough.

9. What are some common mistakes to avoid while making Laccha Paratha? Common mistakes include using too much filling, which can cause the paratha to tear, not kneading the dough enough, leading to a tough texture, and cooking on too high or too low heat, which affects the texture.

10. How can I store leftover Onion Laccha Paratha? Store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat them on a hot tawa or in a microwave before serving to regain their crispiness.

 

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