Paranthas need no introduction. It is something we North Indians cannot do without. For many of us, it is the first meal of the day. Undoubtedly, paranthas are one of the popular flatbreads of India that have said to be originated in the Indian sub-continent somewhere around the 12th century. Laccha parantha is one of its types that is loved a lot because of its crispier and crunchier texture. Laccha, which means ring, has layers of dough that make it look like a big ring. It has such texture because of the dough which is folded over again and again with ghee. 

Also Read: Petai Paratha: Why Is This Bengali Paratha ‘Beaten’ Before It Is Served?

Traditionally, laccha paranthas were fried with ghee until they turn flaky ad crispy and when their layers start appearing. Over time, laccha paranthas could be made using tandoors that started giving the paranthas a smoky and drier texture. Also, it could be made using tawa which gave it a crumbly texture. If you are anywhere in North India, especially Punjab, you will get this parantha very easily, and most importantly, it goes well with literally any dish. 

Let us take a moment to thank the person who thought of inventing this amazing parantha that rules our hearts even now. Talking about the recipe, you might know how to make the regular laccha parantha but we have something different for you. We have brought for you the recipe of masala onion laccha parantha that you can make at home. Have this crispy masala yumminess on your plate and thank us later!


  • 1 onion (sliced)
  • 1 tsp red chili powder
  • ¼ tsp ajwain
  • ½ tsp chaat masala
  • 1 tsp cumin powder
  • ½ tsp aamchur
  • ½ tsp turmeric
  • 1 tsp coriander powder


  • Take flour for parantha on a giant plate (parat). 
  • Add 1 tbsp oil or ghee into the dough before kneading.
  • Knead properly.
  • Take sliced onions. Add red chili powder, ajwain, chaat masala, cumin powder, and aamchur. Mix well.
  • Roll out a parantha and make sure, it is large and thick.
  • Add spiced onions and fold them in a cylinder-like shape and then roll it like a swiss roll.
  • Now place chopped coriander over it and roll out a parantha.
  • Place it on hot tawa and cook it on both sides using ghee.
  • Cook until the parantha is crispy and hot.
  • Sprinkle black salt and chaat masala before serving.
  • Serve hot and dig in.