Uploaded November 2025 | Updated September 2026, 3 weeks ago
A wooden classic that keeps your flavours in line 😍
SHOP NOW - amzn.in/d/dEnGWib
Written recipe - Pyaaz Laccha Paratha
Prep time: 25-30 minutes
Cooking time: 5-10 minutes
Serves: 5-6 people
Ingredients:
Dough
WHEAT FLOUR | गेहूं का आटा 2 CUPS
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
OIL | तेल 1 TSP (for kneading)
OIL | तेल 1 TSP (for resting)
Onion Filling
ONION | प्याज 4 NOS.
SALT | नमक A LARGE PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला A PINCH
BLACK SALT | काला नमक TO TASTE
CUMIN POWDER | जीरा पाउडर 1/4 TSP
AJWAIN | अजवाइन A PINCH (CRUSHED)
KALONJI | कलौंजी 1/4 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
VINEGAR | सिरका 1 TSP
SUGAR | शक्कर A PINCH
MUSTARD OIL | सरसों का तेल 1 TSP
Cooking
GHEE | घी AS REQUIRED
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
GREEN CHILLI | हरी मिर्च TO TASTE (CHOPPED)
Method:
To make the dough, add wheat flour and salt to a bowl. Gradually add water and combine until all the dry flour comes together. Knead into a smooth, semi-soft dough, add 1 tsp oil, knead it in, shape into a dough ball, lightly oil the surface, cover with a damp cloth, and let it rest while you prepare the filling.
Thinly slice the onions from stem to root and place them in a bowl. Add a large pinch of salt and let them rest for a couple of minutes. Squeeze out the excess moisture and transfer the onions to a clean bowl.
Add all the powdered spices, seasoning, fresh coriander, green chilli, vinegar, and mustard oil. Mix well, the onion filling itself tastes incredible.
Once the dough has rested, take a portion and shape it into a roundel. Roll it into a thin chapati. Add a generous amount of the onion filling in the centre. Make a single cut from the centre to the edge, roll the dough into a cone, then gently press it down to form a laccha pedha. Dust with wheat flour and roll into a semi-thick laccha paratha. Use extra flour as needed, the onion filling will make the dough sticky.
Heat a tawa over medium flame. Place the paratha on it and dry-cook from both sides until light brown spots appear. Then apply ghee on both sides and cook until the paratha turns golden brown, crisp, and flaky. Your tawa-style Pyaaz Laccha Paratha is ready.
To replicate a tandoor effect at home, make a laccha pedha the same way but without adding onion filling inside. Spread some ghee on the rolled dough, sprinkle wheat flour, roll into a cone again, press, and roll into a paratha. Spread a layer of the onion filling on top along with some fresh coriander and chopped green chillies, place a butter paper sheet over it, and gently press with a rolling pin so the filling sticks well.
Flip the paratha on the butter paper, so that you can apply water on the backside of the paratha. Use the butter paper to lift and stick the paratha onto a hot tawa, filling side up. Press with your fingers so it sticks well.
Cook on high flame for 1–2 minutes. Then flip the tawa upside down and cook the paratha using direct flame until brown, slightly charred, and cooked through. Remove using a spatula. Your tandoor-style Pyaaz Laccha Paratha is ready, smoky and delicious on its own or with dahi and achaar.
#YFL #SanjyotKeer #pyaazparatha #lacchaparantha
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Dough 1:22
Laccha Pyaaz 3:13
Tawa Laccha Paratha 6:00
Tandoor Style Laccha Paratha 8:35
Plating 11:11
Outro 12:12
A wooden classic that keeps your flavours in line 😍
SHOP NOW - amzn.in/d/dEnGWib
Written recipe - Pyaaz Laccha Paratha
Prep time: 25-30 minutes
Cooking time: 5-10 minutes
Serves: 5-6 people
Ingredients:
Dough
WHEAT FLOUR | गेहूं का आटा 2 CUPS
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
OIL | तेल 1 TSP (for kneading)
OIL | तेल 1 TSP (for resting)
Onion Filling
ONION | प्याज 4 NOS.
SALT | नमक A LARGE PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1/4 TSP
GARAM MASALA | गरम मसाला A PINCH
BLACK SALT | काला नमक TO TASTE
CUMIN POWDER | जीरा पाउडर 1/4 TSP
AJWAIN | अजवाइन A PINCH (CRUSHED)
KALONJI | कलौंजी 1/4 TSP
GREEN CHILLI | हरी मिर्च 2 NOS. (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
VINEGAR | सिरका 1 TSP
SUGAR | शक्कर A PINCH
MUSTARD OIL | सरसों का तेल 1 TSP
Cooking
GHEE | घी AS REQUIRED
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL (CHOPPED)
GREEN CHILLI | हरी मिर्च TO TASTE (CHOPPED)
Method:
To make the dough, add wheat flour and salt to a bowl. Gradually add water and combine until all the dry flour comes together. Knead into a smooth, semi-soft dough, add 1 tsp oil, knead it in, shape into a dough ball, lightly oil the surface, cover with a damp cloth, and let it rest while you prepare the filling.
Thinly slice the onions from stem to root and place them in a bowl. Add a large pinch of salt and let them rest for a couple of minutes. Squeeze out the excess moisture and transfer the onions to a clean bowl.
Add all the powdered spices, seasoning, fresh coriander, green chilli, vinegar, and mustard oil. Mix well, the onion filling itself tastes incredible.
Once the dough has rested, take a portion and shape it into a roundel. Roll it into a thin chapati. Add a generous amount of the onion filling in the centre. Make a single cut from the centre to the edge, roll the dough into a cone, then gently press it down to form a laccha pedha. Dust with wheat flour and roll into a semi-thick laccha paratha. Use extra flour as needed, the onion filling will make the dough sticky.
Heat a tawa over medium flame. Place the paratha on it and dry-cook from both sides until light brown spots appear. Then apply ghee on both sides and cook until the paratha turns golden brown, crisp, and flaky. Your tawa-style Pyaaz Laccha Paratha is ready.
To replicate a tandoor effect at home, make a laccha pedha the same way but without adding onion filling inside. Spread some ghee on the rolled dough, sprinkle wheat flour, roll into a cone again, press, and roll into a paratha. Spread a layer of the onion filling on top along with some fresh coriander and chopped green chillies, place a butter paper sheet over it, and gently press with a rolling pin so the filling sticks well.
Flip the paratha on the butter paper, so that you can apply water on the backside of the paratha. Use the butter paper to lift and stick the paratha onto a hot tawa, filling side up. Press with your fingers so it sticks well.
Cook on high flame for 1–2 minutes. Then flip the tawa upside down and cook the paratha using direct flame until brown, slightly charred, and cooked through. Remove using a spatula. Your tandoor-style Pyaaz Laccha Paratha is ready, smoky and delicious on its own or with dahi and achaar.
#YFL #SanjyotKeer #pyaazparatha #lacchaparantha
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Dough 1:22
Laccha Pyaaz 3:13
Tawa Laccha Paratha 6:00
Tandoor Style Laccha Paratha 8:35
Plating 11:11
Outro 12:12
