Lachha Onion Paratha (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (All-purpose Indian whole wheat flour)
• 2 pieces Fresh field onions (large) (Thinly sliced; the transcript mentions "लच्छा प्याज" (thin onion strips))
• 3/4 cup Water (Lukewarm for dough)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Oil (vegetable or canola) (For dough and cooking)
• 1/2 tsp Cumin seeds (Optional, for flavor)
• 1 piece Green chilies (Finely chopped, optional for heat)
• 2 tbsp Fresh coriander leaves (Finely chopped, optional garnish)

Instructions

1. Prepare the dough

   In a large mixing bowl combine whole wheat flour, salt, and 1 tbsp oil. Add lukewarm water gradually while mixing until a soft, non‑sticky dough forms.

   Time: PT8M

2. Slice the onions

   Thinly slice the fresh onions into long strips (lachha style). If you prefer extra crispness, soak the slices in a bowl of water for 2 minutes, then drain.

   Time: PT5M

3. Mix onions into dough

   Add the sliced onions, chopped green chilies, cumin seeds, and coriander leaves to the rested dough. Drizzle the remaining 1 tbsp oil and gently knead just enough to incorporate – avoid over‑mixing or the onions will break down.

   Time: PT4M

4. Divide and roll

   Divide the dough into 4 equal balls. Lightly flour a work surface, flatten each ball with your hands, then use a rolling pin to roll out into a 6‑inch circle, keeping the onion layers visible.

   Time: PT6M

5. Cook the paratha

   Heat a skillet over medium heat. Place the rolled paratha onto the dry skillet; cook for ~30 seconds until small bubbles appear. Flip, brush the cooked side with a little oil, and cook the other side until golden brown spots appear, about 1‑2 minutes per side.

   Time: PT15M

   Temperature: Medium heat

6. Serve

   Stack the hot parathas in a clean kitchen towel to keep them soft. Serve immediately with yogurt, pickle, or chutney.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

6g

Carbohydrates

35g

Fat

6g

Fiber

5g