Lacha Pyaz Paratha | Masala Pyaz Restaurant Style

• 

In a large mixing bowl, add 3 cups of atta and ½ tsp of salt. Drizzle 2 tbsp of oil into the flour mixture. Gradually add water in small increments while mixing with your hand. Continue adding water until the dough comes together.

Knead the dough for about 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 15-20 minutes. This resting period makes the dough more pliable and easier to roll out.

Now, let’s prepare the Lachha Pyaaz filling. Peel and thinly slice 5 medium-sized onions.
In a mixing bowl, combine the sliced onions with 1 tbsp of Kashmiri chilli powder, 1 tsp of cumin, and 1½ tbsp of crushed coriander seeds. Add 2 chopped green chillies and 2 tsp of chopped ginger to the onion mixture. Sprinkle 2 tsp of coriander powder and 2 tsp of chaat masala into the bowl.

• 

Add a handful of chopped fresh coriander leaves. Season the mixture with salt to taste and 1 tsp of black salt. Mix all the ingredients thoroughly, ensuring that the spices are evenly distributed.

Divide the rested dough into 6 equal portions and shape them into balls (peda). Take one dough ball and roll it out on a lightly floured surface into a small circle, about 4-5 inches in diameter.

Spread a generous amount of the prepared onion filling on the rolled-out dough circle. Spread a thin layer of oil over the surface of the rolled-out dough. Sprinkle some of the prepared onion filling evenly over the oiled surface and sprinkle some wheat flour on it.

• 

Starting from one edge, roll the dough tightly into a log, encasing the filling. Make an incision at the center of the log, from top to bottom with a knife leaving an inch gap on both sides. Coil the dough log into a spiral shape, similar to how you would make a cinnamon roll.

Flatten the spiral gently with your fingers, then roll it out again into a circular paratha, about 7-8 inches in diameter. Be gentle to avoid tearing the dough and letting the filling spill out.

Heat a tawa or griddle over medium heat until it is hot. Place the rolled-out paratha on the hot tawa.
Cook for 1-2 minutes until small bubbles start to form on the surface.

• 

Flip the paratha and drizzle some oil around the edges and on top. Use about 1 tsp of oil for each side.
Cook for another 1-2 minutes, pressing gently with a spatula, until both sides are golden brown and crispy. Ensure even cooking by pressing down on the edges and center of the paratha.
Repeat the process with the remaining dough balls and filling.

Serve the lacha pyaz parathas hot, straight off the tawa, for the best taste and texture.
Pair them with a side of yogurt, pickle, or any curry of your choice. Enjoy the layers and the burst of flavors from the spicy onion filling!