Spring Onion Laccha Paratha
North Indian

Spring Onion Laccha Paratha

Spring Onion Laccha Paratha has several layers and turns out delightfully crispy. The outside is flaky, slightly crisp, and beautifully brushed with butter. The center of the bread remains soft. Add to that some basic spices, like nigella seeds, sesame seeds, and fresh garlic and spring onion greens and you have yourself a delicious little vessel for your curries.

Most of the time I buy spring onion to use them in Indo-Chinese dishes. But whenever I buy more than desired or I have some leftover spring onion then I use them in making vegetable paratha, onion cheela(chilla) or potato spring onion soup. I usually make simple Laccha Paratha but there are times when I have an intense craving for these spring onion and garlic stuffed laccha paratha.

The secret of making perfect laccha parathas lies in rolling them the right way. Although it might initially seem difficult, it becomes quite easy once you’ve made one or two laccha parathas. This step by step photo recipe employs extremely easy and unique techniques and provides detailed instructions to help you make perfectly layered paratha.

You can make Spring Onion Laccha Paratha with maida (all-purpose flour) or multigrain flour. Here I have made these parathas with the mixture of whole wheat and all-purpose flour.

Try it with your favorite Egg curry or Dhaba style Paneer bhurji gravy.

Do try other Paratha recipes :

Preparation Time: 10mins(+Resting time)  ∏  Cooking Time: 15mins  ∏  Servings: 6-8 parathas

Level: Intermediate(Medium)     ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Spring Onion Laccha Paratha:

Step1: To make the parathas, in a large bowl add whole wheat flour, all-purpose flour, salt to taste and melted ghee (The more oil or ghee you use to make the paratha, the flakier it will be).
 
 
Step2: Knead smooth dough by mixing and adding warm water in small incremental amounts (1 or 2 tablespoons at a time). The addition of water in small quantities as required will prevent you from adding too much water to bind the dough. The dough should be soft like chapati dough. Grease surface of dough with 1/2 teaspoon of ghee, cover it with a clean muslin cloth and leave it to set at room temperature for 25-30minutes.

Step3: To prepare the filling In a small bowl add butter (room temperature). Add grated garlic along with some salt and pepper to taste. Using fork or spoon mix everything well. Keep aside.

Step4: Dust your hands with flour and knead the dough gently until it is extremely smooth. It should not be too hard. It should feel elastic, soft and slightly moist. 
Divide the dough into 6-7 equal portions. Take one dough ball, flatten it like pattie (by pressing between your palms or against the rolling board and coat it with dry flour.
Step5: Roll out dough ball in a circular shape (approx. 7-8 inch in diameter) or as thin as possible. It should be bigger than normal chapatis. Now spread 1/2 teaspoon butter-garlic mixture evenly over the entire surface using a brush or your hand.
Step6: Sprinkle some fresh spring onion along with sesame and nigella seeds followed by dry flour over it.
Step7: Fold from one end to another to make pleats like a fan, while gently pressing them in between. Now hold each end of the long stacked-pleated strip with your first two fingers and thumb. Lift the strip slowly away from rolling board and give a few mild gentle swings. This will stretch the strip a bit. 
Step8: Apply some butter on top and sprinkle some flour.
Step9: Horizontally place the elongated strip on a rolling board. Roll it like a Swiss roll. Press and stick outer-end against roll’s immediate surface. Prepare remaining rolls.
Step10: Take one roll and place it horizontally on a rolling board. Coat it with dry wheat flour and roll it out gently without applying too much pressure and give it a round shape (approx 5-6 inches diameter). Laccha paratha is quite thicker than normal paratha.
Step11: Heat a tava (griddle) on medium flame and cook the paratha until golden brown spots appear then flip it over to the other side.
Step12: Spread a little ghee/butter on the other side also and cook both sides well until golden brown. Repeat the process with remaining parathas.
Step13: Remove from tawa after both the sides are cooked well. Serve hot with egg curry, paneer butter masala, paneer bhurji, mix veg raita, coriander chutney or pickles. Enjoy yummy and delicious layered Spring Onion Laccha Paratha.
 

Tips:

  • The dough should be soft and elastic if it is too hard or too soft then while rolling the stuffing will come out or the layers will not be visible.
  • While rolling the stuffed paratha do not apply much pressure otherwise the layers will stick together.
  • You may adjust butter as per your taste but adding a generous amount of butter will make it more crispy and flakier.

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