If you love crispy, flaky Indian flatbreads, this 100 Layers Lachha Onion Paratha is a delicious recipe to try!

Made with whole wheat flour and filled with a flavorful combination of onions, achari masala, gram flour, green chilies, and fresh coriander, these homemade parathas have beautiful spiral layers and a delicious tangy, spicy taste.

The secret to their flaky texture is a simple layering technique. Two thin sheets of dough are filled with the onion mixture, cut into strips, and carefully rolled into a large spiral before cooking.

Keto Tawa Naan

Onion Lachha Paratha Recipe

This method creates multiple delicate layers that turn golden and crispy when cooked with ghee.

Why You’ll Love This Recipe

• Made with whole wheat flour instead of maida.
• Filled with flavorful achari onion stuffing.
• Beautiful spiral layers using an easy folding technique.
• Crispy outside with a delicious savory filling.
• Perfect for breakfast, brunch, lunch or dinner.

Chatpati Tomato Chutney

Recipe Information

Prep Time: Approximately 30 minutes
Resting Time: 30 minutes
Cook Time: Approximately 20 minutes
Total Time: Approximately 1 hour 20 minutes
Servings: 3 large parathas
Cuisine: Pakistani / Indian
Course: Breakfast, Lunch, Dinner
Cooking Method: Stovetop

Ingredients

For the Dough

• 2 cups whole wheat flour
• ½ teaspoon salt
• 1 teaspoon powdered sugar
• 1 tablespoon melted ghee
• Up to 1 cup warm water, as needed

For the Onion Stuffing

• 1 medium onion, thinly sliced
• A little salt, for preparing the onion
• ¼ teaspoon turmeric powder
• 1½ teaspoons achari masala
• ¼ teaspoon amchoor powder
• ¼ teaspoon ajwain
• 3 green chilies, finely chopped
• 3 tablespoons gram flour (besan)
• 2 tablespoons fresh coriander, chopped

For Garnishing and Cooking

• Fresh coriander
• Black sesame seeds
• Ghee, as needed

Instructions

Step 1: Prepare the Onion

Thinly slice the onion, sprinkle with a little salt, and leave for 5 minutes. Rinse and squeeze out the excess moisture thoroughly.

Step 2: Prepare the Dough

Combine whole wheat flour, salt, powdered sugar, and melted ghee in a mixing bowl.

Gradually add warm water and knead into a soft, smooth dough. Cover and rest for 15 minutes.

Step 3: Make the Achari Onion Stuffing

In a separate bowl, combine the prepared onion, turmeric, achari masala, amchoor, ajwain, green chilies, gram flour, and fresh coriander.

Mix until the onions are evenly coated with the spices.

Step 4: Create the Spiral Layers

Divide the dough into 6 equal portions.

Roll two portions into thin circles.

Spread one circle with a portion of the onion stuffing, then cover with the second rolled dough circle.

Cut the layered dough into long strips. Carefully coil the strips together into one large flower-shaped spiral.

Repeat with the remaining dough and stuffing to make 3 large paratha spirals.

Cover and rest for another 15 minutes.

Step 5: Roll the Parathas

Place a prepared spiral between two sheets of parchment paper or food-safe plastic.

Sprinkle with fresh coriander and black sesame seeds before covering with the top sheet.

Roll gently into a round paratha, taking care not to flatten the layers.

Step 6: Cook the Parathas

Heat a skillet or tawa over medium heat.

Carefully transfer the paratha onto the skillet and cook on both sides, applying ghee as desired.

Continue cooking until the paratha is golden, crispy, and the onion filling is fully cooked.

Step 7: Serve

Serve hot with tomato and coriander chutney.

You can find my homemade tomato and coriander chutney recipe here on the website.

Tips for Perfect Onion Lachha Paratha

Remove excess onion moisture: Squeezing the onion after salting helps prevent a soggy filling.

Roll the dough thinly: Thin dough sheets help create more delicate layers.

Don’t overfill: Too much stuffing can make the dough difficult to shape.

Allow resting time: Resting makes the dough easier to roll and shape.

Use gentle pressure: Roll the spirals carefully to preserve the layered appearance.

Cook thoroughly: Since the filling contains raw onion and gram flour, ensure the center cooks properly.

Frequently Asked Questions

Can I make lachha paratha without maida?

Yes. This recipe uses whole wheat flour and does not require refined all-purpose flour.

Why does my onion paratha tear while rolling?

Excess moisture in the onion stuffing, too much filling, or insufficient resting time can cause tearing. Use parchment paper and roll gently.

Can I prepare these parathas ahead of time?

Yes. Cooked parathas can be cooled, refrigerated promptly in an airtight container, and reheated thoroughly on a skillet.

How do I make crispy lachha paratha?

Roll the dough thinly, create distinct layers, allow the spirals to rest, and cook over medium heat with a little ghee.

Does this recipe really have 100 layers?

The folding and spiral technique creates many visible layers. The name “100 Layers” describes the layered style; the exact number of layers is not individually counted.

Serving Suggestions

These achari onion parathas taste delicious with tomato and coriander chutney, mint raita, plain yogurt, or your favorite pickle.

Final Thoughts

This 100 Layers Lachha Onion Paratha recipe is a flavorful twist on traditional layered paratha. The combination of tangy achari spices, onions, and beautiful spiral layers makes it a delicious homemade flatbread.

If you try this recipe, leave a comment below and let me know how your parathas turned out!