Scallion Lachha Paratha – the popular Indian layered flat bread stuffed with minced scallions or green onions, just like the Chinese Scallion Pancakes!
Lachha paratha is an unleavened, whole wheat flatbread that is made just like other unleavened Indian flatbreads like phulkas, chapatis or tawa rotis. What makes the lachha paratha unique and different from the other Indian breads is that it is extra flakey with visible layers on top. These layers can be achieved by rolling the dough out and then folding it using a special technique.
Our Rotito Rolling Board makes the rolling and special folding technique for the paratha effortless, with its textured surface that is heat resistant, results in less use of oil or dusting flour when rolling and is strong enough for using a knife on it. It has a non-skid bottom to prevent sliding and is also dishwasher safe!
Scallion Lachha ParathaCuisine: IndianDifficulty: Medium
8-10 medium scallions (green onions), minced
2 cups whole wheat flour + about a cup for dusting
1 tbsp canola oil + as needed for brushing
½ tsp salt
Water to make the dough (about ¾ cup)
Oil or ghee for layering and pan frying
- In a large mixing bowl, place the flour. Add salt, oil and stir in water in small quantities so as to incorporate it in the flour and form it into a medium-firm dough. Cover with a kitchen towel and set aside for about half an hour.
- Rub some oil onto your palms and knead the dough once again. This will make the dough a little bit softer and easier to roll. Divide it into 6 pieces and roll each into round 2 inch diameter balls by rolling in between your palms.
- Preheat a flat pan/griddle over medium –low heat, for about 5 mins.
- For rolling into a paratha, take a dough ball, flatten it between your palms, generously dust it with flour on both sides. On the rolling board/surface, with the help of a rolling pin, roll it into a 2-3 mm thick, flat, 4 inch diameter circle.
- Brush it with a thin layer of oil and sprinkle the minced scallions into a thin, even layer.
- Using a paring knife, cut a thin line from the center along the radius of the rolled round dough. Lift one end and roll it along the diameter till you reach the other end. Then gather the rolled cone-shaped dough and flatten it down with your palm.
- Roll out again to form a circle. Dust flour as needed to prevent it from sticking to the surface.
- Dust off excess flour and place on a preheated flat pan on medium heat.
- Cook on one side for about a minute, till you see large bubbles and then flip.
- Get a clean paper towel or a flat spatula and press down on the paratha so it can puff up and cool.
- Brush it with a little oil, ghee or butter and flip. Roast on the pan till golden brown on both sides.
- Take it off the pan and transfer it to the Rotito Rolling Board. Gently squish the paratha in between your palms (be careful as it will be hot) so that the layers are visible.
- Serve warm.
Watch the recipe video on our Instagram page!
This lovely recipe has been created by Vasanti, creator of the Indian food blog Signature Concoctions. On her blog she shares a modern take on Indian cuisine that is cooked at home for family and friends, using new techniques and fresh ingredients, while staying true to its authenticity.
Find more delicious recipes in her new cook book!
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