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Laccha Onion Paratha (Lacchedar Pyaj ka Paratha)

 INGREDIENTS:

  1. Whole Wheat Flour 2 cups
  2. Onions 2 large, thinly sliced
  3. Gram Flour (Besan) 2-3 tbsp
  4. Green Chilis 2-3 finely chopped
  5. Nigella Seeds 1 tsp
  6. Turmeric Powder 1/2 tsp
  7. Red Chili Powder 1/2 tsp
  8. Coriander Powder 1/2 tsp
  9. Garam Masala Powder 1/2 tsp
  10. Salt to taste
  11. Oil for kneading and roasting the parathas
  12. Water as needed

METHOD:

Serving Size: 4-5


Dry roast the besan until golden and aromatic. Besan soaks up the moisture from the onions, preventing the dough from becoming soggy.


Sprinkle the thinly sliced onions with salt and let them rest for 5-7 minutes to soften and release their water.


Squeeze out the excess water from the onions. In a mixing bowl, combine wheat flour, roasted besan, onions, green chilis, nigella seeds, dry spice powders, salt, and 1 tbsp oil. 


Add water gradually and knead into a soft dough. Rest for 15-20 minutes.


Divide the dough into equal portions. Roll each portion into medium-thick discs.

Roast on a hot griddle with oil until golden spots appear on both sides.

Serve the parathas paired with curd and pickle.  



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