Spring onion lachha paratha

Spring onion Lachha paratha or lachedar paratha ki recipe is among the most liked Indian bread . It made with wheat flour. Whether in restaurant or dhaba, people love to eat along with curries, raita or simply with pickle

spring-onion-lachha-paratha

Spring Onion Lachha Paratha

The term "paratha" is a combination of the words "parat" and "atta," and it simply means "layers of cooked dough." Parantha, parauntha, prontha, parontay, paronthi (Punjabi), porota (in Odia, Bengali, and Malayalam), palata (pronounced [plàtà]; in Burma), porotha (in Assamese), farata (in Mauritius and the Maldives), and buss up shut (in Trinidad and Tobago) are other spellings and names.
There are variety of lachha paratha such as garlic, paneer, masala one.
So lets learn how to make spring onion laccha paratha at home in easy steps.
5 from 1 vote
Prep Time 45 mins
Total Time 45 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 4 people
Calories 423 kcal

Equipment

  • shallow bowl
  • skillet
  • chakla Belan
  • Knife
  • Chopping Board

Ingredients
  

Parathas:

  • cups all-purpose flour (मैदा)
  • pinch of salt
  • 1 cup boiling water
  • ¼ cup cold water
  • 1 tsp ghee

Filling:

  • 2-3 tbsp melted ghee
  • 4 spring onions (green parts only) (प्याज पत्ता) finely chopped
  • black pepper and salt, to taste
  • Sesame seeds (to taste) (तिल )
  • curry (for serving)

Instructions
 

  • To make the parathas, sift the flour and salt together in a wide, shallow dish or "parat". Make a well in the center of the flour and add the boiling water. Mix until the mixture is mostly dry. Now add the cold water and ghee in flour.
  • Cover your hands with flour and carefully knead the dough until it is exceptionally soft. It shouldn't be too hard. It should be pliable, smooth, and slightly damp. Allow the dough to rest for about 30 minutes, covered with damp cloth.
  • Divide the dough into 8 portions. Roll each portion into a smooth, even ball.
  • To prepare the filling, place the ghee, spring onions, black pepper, salt and sesame seeds each in their own small bowls. Place the bowls near the dough balls.
  • Roll each dough ball out into a 3-inch disc. Spread some ghee on the dough disc, then sprinkle it with the spring onion, black pepper, salt and sesame seeds. Roll each disc into a log and pull the roll to form a strand. Coil the strand around so that it’s shaped like a flat cinnamon roll.(Remember to keep the unused dough balls covered while you work.)
  • Roll each flat disc out to at least 4 inches in diameter. Heat a 10-inch skillet over medium-high heat. Add some ghee. Once it’s shimmering, add a paratha to the skillet. Reduce the heat to low and cook for 40 seconds, until the paratha is golden brown on one side. Turn the paratha over and cook the other side for 40 seconds. Repeat this process with the remaining parathas. Serve the parathas hot with sunny-side up eggs or any curry.

Notes

Comment below if you love lachha paratha.
Main trick lies in rolling dough properly to make many layers. Oil in those layers wont allow dough to stick and end up making crispy layers.
Hope you like this recipe.
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