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.
Do try other Paratha recipes :
- Chana Dal Paratha
- Laccha Paratha
- Beetroot Paratha
- Gobhi Paratha
- Matar Paratha
- Methi Paratha (Thepla)
- Aloo Paratha
- Moong Paratha
- Sattu Paratha
Preparation Time: 10mins(+Resting time) ∏ Cooking Time: 15mins ∏ Servings: 6-8 parathas
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
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).
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.
- 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.