Punjabi Pyaz Paratha | लच्छा मसाला प्याज़ परांठा | Breakfast Lunch | Kunal Kapur Recipe

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 453.8K views Jun 13, 2024

Laccha Paratha is an amazing recipe itself, lekin aaj hum denge isse ek aur tasty twist and we'll stuff it with Masala Pyaaz! The tingling flavours of masala pyaaz when stuffed in the layers of lachcha paratha, you can only imagine the heavenly taste it creates. Toh der kis baat ki! Banate hai ye amazing si recipe. Dekhiye and bataye ki aapko ye kaisi lagi!

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Dough

Atta (आटा) - 3 cups
Salt (नमक) - ½ tsp
Oil (तेल) - 2 tbsp
Water (पानी) - as required

For Filling

Onions, medium (प्याज़) - 5 nos
Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) - 1 tbsp
Cumin (जीरा) - 1 tsp
Coriander seeds, crushed (धनिया बीज) - 1½ tbsp
Green chilli, chopped (हरि मिर्च) - 2 nos
Ginger, chopped (अदरक) - 2 tsp
Coriander powder (धनिया पाउडर) - 2 tsp
Chaat masala (चाट मसाला) - 2 tsp
Coriander, chopped (ताज़ा धनिया) - handful
Salt (नमक) - to taste
Black salt (काला नमक) - 1 tsp
Oil (तेल) - for cooking

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Punjabi Pyaz Paratha?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.