Masala Lachha Pyaz Ka Paratha Recipe – Flaky, Spiced, and Layered North Indian Flatbread | Flame & Flavor

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MASALA LACHHA PYAZ KA PARATHA RECIPE – FLAKY, SPICED & LAYERED DELIGHT

Masala Lachha Pyaz Ka Paratha – Flaky & Spiced Layered Bread

Prep Time: 40 mins • Cook Time: 25 mins • Serves: 3–4

Introduction

Masala Lachha Pyaz Ka Paratha is one of those dishes that turn an ordinary morning into a royal Punjabi breakfast. Crisp, flaky, multi-layered parathas stuffed with spiced onions, herbs, and masalas — golden-brown and dripping with ghee. It’s rustic yet refined, indulgent yet homemade, every bite filled with crunch, spice, and aroma.

“Lachha” means layers — and this recipe celebrates the art of creating them. Combined with the sweetness of slow-cooked onions, chili heat, and tangy chaat masala, this paratha is the kind of comfort food that tastes as good with chai as it does with curd or pickle.

History & Origin

The lachha paratha traces its origins to Mughal kitchens, where chefs crafted layered breads cooked on iron tawas and finished with ghee. Over time, Punjabi households adopted it, adding rustic ingredients like onions, ajwain, and green chilies. That’s how this spicy, flaky Masala Pyaz Paratha was born — a street favorite from Amritsar to Delhi dhabas.

Ingredients

For the Dough:

  • 2 cups whole wheat flour
  • 1 tbsp ghee or oil
  • Salt to taste
  • Warm water, as required

For the Onion Masala Filling:

  • 2 large onions, finely chopped
  • 1–2 green chilies, finely sliced
  • ½ tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp red chili powder
  • ½ tsp garam masala
  • ¼ tsp amchur (dry mango powder)
  • 2 tbsp coriander leaves, finely chopped
  • Salt to taste
  • 1 tsp oil or ghee

For Cooking:

  • Ghee or butter as required
  • Dry flour for rolling

Step 1: Prepare the Dough

Mix flour, salt, and ghee. Gradually add warm water and knead into a soft, pliable dough. Cover and rest for 20 minutes. The resting helps gluten relax, making it easier to roll out later.

Step 2: Make the Onion Masala

Heat oil in a small pan, add cumin seeds, let them splutter. Add chopped onions and sauté just till translucent — not brown. Mix in chili powder, coriander, amchur, garam masala, salt, and chopped coriander. Cool completely before stuffing.

Tip: If onions are too juicy, sprinkle a teaspoon of roasted gram flour to absorb excess moisture.

Step 3: Roll and Stuff

  1. Divide dough into balls. Roll one into a thin disc.
  2. Spread a spoon of onion masala evenly.
  3. Fold the disc like a fan or pleat it into layers.
  4. Coil it into a spiral and flatten lightly with a rolling pin.

This pleating technique gives the signature *lachha* — delicate concentric layers that fluff when cooked.

Step 4: Cook on Tawa

  1. Heat a tawa until moderately hot.
  2. Place the paratha, cook one side till light spots appear.
  3. Flip, apply ghee, and cook both sides until golden-brown and crisp.
Chef’s Secret: Press gently with a spatula while roasting — it helps layers separate and crisp beautifully.

Step 5: Serve Hot

Serve immediately with curd, mint chutney, or pickle. For a Punjabi dhaba-style touch, top with a small cube of butter and sprinkle a pinch of chaat masala before serving.

Layering Technique Explained

The art of *lachha* comes from creating air pockets between layers. When ghee is spread on the dough before pleating, it acts as a separator. Upon heating, steam lifts these layers apart, giving that distinct flaky, crispy texture.

Variations

  • Cheese Lachha Paratha: Add grated cheese along with onion masala.
  • Ajwain Paratha: Add ajwain and pepper for a strong aroma.
  • Multigrain Version: Use atta + besan + jowar flour mix for fiber-rich parathas.

Storage & Reheating

Store leftover parathas in an insulated box or foil. Reheat on a tawa, brushing with ghee before serving. Avoid microwaving — it makes layers chewy.

Serving Ideas

  • Pair with boondi raita or masala chai for breakfast.
  • Serve with dal makhani or chole for a full Punjabi lunch.
  • Roll with butter and pickle for a road-trip snack.

Chef’s Notes

  • Use warm ghee, not melted butter — it enhances elasticity.
  • Resting dough twice (before and after rolling) improves layering.
  • To make it vegan, replace ghee with cold-pressed groundnut oil.

Printable Recipe Summary

Masala Lachha Pyaz Ka Paratha:
- Prepare dough with atta, salt & ghee.
- Make onion masala with spices.
- Roll, pleat, coil & flatten.
- Roast with ghee till crisp.
- Serve hot with curd or chutney.

Conclusion

Masala Lachha Pyaz Ka Paratha is the definition of soulful Indian cooking — where technique meets taste. Each crisp layer hides a burst of sweet-spicy onion masala, each fold infused with aroma and love. Whether it’s breakfast on a winter morning or dinner with dal and butter, this paratha fills hearts before it fills plates.

So the next time you crave something rich yet comforting, roll out this masterpiece — a dish that reminds us why food made by hand always tastes divine. ❤️

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