Onion Lachha Paratha – Indian Flatbread

Step 1: Prepare the Onions

Thinly slice 3 medium onions. Add 1 teaspoon of salt to the sliced onions. Mix thoroughly with your hands, separating the onion rings. Let the salted onions rest for 5-7 minutes to allow them to release their moisture.

Step 2: Prepare the Dough

In a large plate, combine 1 1/2 cups of wheat flour and 1 cup of all-purpose flour. Add 1 teaspoon of salt and 2 teaspoons of oil to the flour mixture. Mix these ingredients together. Gradually add water and knead until a soft, pliable dough forms. Grease the dough with a little oil, then cover it with a clean cloth and let it rest for 15 minutes.

Step 3: Prepare the Onion Filling

After the onions have rested, firmly squeeze out all the excess water. Transfer the squeezed onions to a clean bowl. Add 1 teaspoon red chili powder, 1/2 teaspoon Kashmiri chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala powder, 1 teaspoon chaat masala, 1 teaspoon turmeric, 1 teaspoon crushed chili flakes, and 2 teaspoons crushed kasoori methi to the onions. Incorporate 1/4 cup of besan (gram flour) into the mixture. Mix all ingredients well with your hands until the onions are evenly coated with the spices. Set aside.

Step 4: Form the Paratha Layers

Take a 2-inch portion of the rested dough and form it into a smooth ball. Coat the dough ball in flour and roll it out thinly into a circular shape, approximately 6-7 inches in diameter. Spread a generous amount of the prepared onion filling evenly over the rolled dough. Place another thinly rolled dough circle on top of the onion filling and press the edges to seal. Roll the combined dough and filling thinly again. Using a pizza cutter or knife, cut the rolled paratha into vertical strips, about 1 inch wide. Starting from one end, roll each strip tightly into a spiral. Gently press the rolled spiral flat with your palm. Sprinkle black sesame seeds and chopped cilantro on top of the flattened spiral. Dust the paratha with flour and gently roll it out into a larger circle, approximately 8-9 inches in diameter.

Step 5: Cook the Paratha

Heat a tawa (griddle) over medium heat. Carefully place the rolled paratha onto the hot tawa. Cook for about 1 minute on one side until light brown spots begin to appear. Flip the paratha. Spread ghee generously on both sides of the paratha. Continue to cook, pressing gently with a spatula, until both sides are golden brown and crispy.

Step 6: Serve

Serve the hot, crispy onion lachha paratha immediately with a dollop of butter, yogurt, and your favorite pickle.

• Besan is used to dry out the moisture from the onions, preventing the paratha from becoming soggy.