Lachha Onion Paratha (parota)
Lachha Onion Paratha (parota) is a easy Indian recipe that serves 4. 210 calories per serving. Recipe by eatandeatttttt on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $2.00 total, $0.50 per serving
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
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
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
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
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
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
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
Dietary info: Vegetarian, Vegan (if oil is used instead of ghee)
Allergens: Gluten, Potential dairy (if ghee is used)
Ingredient Substitutions
- Instead of Whole wheat flour (atta): All-purpose flour
- Instead of Fresh field onions (large): Red onion, Yellow onion
- Instead of Salt: Sea salt
- Instead of Oil (vegetable or canola): Ghee, olive oil
- Instead of Green chilies: Red chili flakes
- Instead of Fresh coriander leaves: Cilantro
Equipment Needed
- Large mixing bowl
- Rolling pin
- Flat skillet or tawa
- Spatula
- Knife
- Measuring cups and spoons
Critical Steps — Do Not Skip
- Kneading a smooth dough without over‑working it.
- Gentle incorporation of onion strips to preserve layers.
- Rolling the dough thin while keeping onion layers intact.
- Cooking on medium heat to achieve crisp exterior without burning.
Chef Tips from the Video
- For extra flakiness, drizzle a few drops of oil on the edges while rolling.
- Add a pinch of ajwain (carom seeds) for a traditional flavor boost.
Troubleshooting
Paratha sticks to the skillet.
Ensure the skillet is properly pre‑heated and lightly oil the surface before placing the paratha.
Onion layers break apart during rolling.
Handle the dough gently; if the dough feels too dry, add a few drops of water and let rest an extra 5 minutes.
Paratha burns before cooking through.
Reduce heat to low‑medium and cook a little longer on each side.
Storage
Refrigerator: Store cooked parathas in an airtight container for up to 2 days; reheat on a skillet.
Freezer: Freeze uncooked rolled parathas on a tray, then transfer to a zip‑lock bag. Reheat directly on a hot skillet.
Room temperature: Do not store at room temperature for more than 4 hours due to moisture.
Make-Ahead Tips
- Prepare the dough a day ahead and refrigerate; bring to room temperature before rolling.
- Uncooked rolled parathas freeze well; separate layers with parchment paper.
Last updated: August 21, 2026
