Go Back
+ servings

Lacha Onion Parantha

Lacha Onion Parantha for the comfort of my granny's hug after a hard day. Click to read about my memories and get the recipe of this parantha which beats aloo parantha hands down any day.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course breads
Cuisine Indian
Servings 4 servings


For the dough

  • 3 cups whole wheat flour
  • 1 cup water warm
  • ghee or oil for frying the paranthas

For the filling

  • 5 onions medium
  • 2 green chillies
  • 1 tsp chilli powder
  • 1/2 tsp amchoor powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • 2 tbsps coriander leaves , chopped
  • to taste salt
  • 1/2 tsp ajwain


  • Mix whole wheat flour and water together, knead to make a soft dough. A well kneaded soft dough leads to softer paranthas. Keep aside covered with a wet muslin cloth till you prepare the stuffing.
  • Peel and slice onions in thin rounds, you can use a mandolin for this, makes it easier. After the slicing, separate each layer so that it resembles lacha or bunches of thread.
  • Mix all the filling ingredients along with the sliced onions. A good tip here is to mix salt just before adding the filling to the parantha. In fact, my mum adds salt to each parantha's filling separately since onions start leaving water once you add salt.
  • Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2-3 tbsp of filling in the middle (more the filling, the better it is, though if you are novice, start with less and increase slowly), cover from all sides and roll the parantha to 1/2 inch thickness.
  • Repeat for the rest of the paranthas.
  • Heat a tawa or a griddle and cook each side of the parantha till golden brown, add 1/4 tsp of ghee/oil on both sides.
  • Serve with curd and pickle.


If you make this, share a picture with me on twitterinstagram or Facebook? I would love to hear what you have to say about it !
Tried this recipe?Let us know how it was!