Pyaaz Laccha Paratha Recipe | Tandoor Effect at Home | ढाबे जैसा प्याज लच्छा पराठा | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Put the flour and salt in a bowl, add water gradually and mix until a dough forms. Knead into a smooth, semi-soft dough, knead in 1 tsp oil, shape into a ball, lightly oil the surface, cover with a damp cloth and rest.
2. Thinly slice the onions, put them in a bowl with a large pinch of salt, and let them rest a couple of minutes. Squeeze out the excess moisture and move the onions to a clean bowl.
3. Add the powdered spices, black salt, fresh coriander, green chilli, vinegar, sugar and mustard oil to the onions and mix well.
4. Roll a portion of dough into a thin chapati. Add a generous amount of filling in the centre, make one cut from the centre to the edge, roll into a cone, press flat, dust with flour and roll into a semi-thick paratha. Use extra flour as needed.
5. Heat a tawa over medium flame. Dry-cook the paratha on both sides until light brown spots appear. Brush both sides with ghee and cook until golden brown, crisp and flaky.

Summarized from Your Food Lab's video. Watch it for the details.

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