WHEAT FLOUR - 2 CUP

firstly, in a large bowl take 2 cup wheat flour, ½ tsp ajwain, 1 tsp kasuri methi and ½ tsp salt

1

MIX WELL

mix well making sure everything is well combined

2

MILK - 1 CUP, WARM

now add 1 cup warm milk and start to knead the dough

3

OIL - 2 TBSP

also, add 2 tbsp oil and knead to a smooth and soft dough

4

COVER & REST - 20 MIN

cover and rest for 20 minutes

5

CHILLI POWDER - 2 TSP

firstly, in a small bowl take 2 tsp chilli powder, ½ tsp turmeric, 1 tsp cumin-coriander powder, 1 tsp garam masala, ¼ tsp salt and 1 tsp amchur.

6

MIX WELL

mix well and spice mix is ready. keep aside.

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SUPER SOFT DOUGH

after resting the dough for 20 minutes, continue to knead

8

BALL SIZED DOUGH

pinch a small ball sized dough and roll

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GHEE - 1 TSP

dust wheat flour and roll to thin thickness. spread a tsp of ghee over the rolled roti

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MASALA - 1 TSP

also, sprinkle 1 tsp of prepared masala mix

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FOLD - ZIG ZAG

now fold zig-zag way and roll spiral.

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GARLIC - 2 CLOVE

on one side, stick 2 clove garlic and ½ tsp sesame seed

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WHEAT FLOUR - DUST

sprinkle wheat flour and roll gently

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SLIGHTLY THICK

roll to slightly thick thickness sprinkling wheat flour if required.

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HOT TAWA

now cook on hot tawa keeping the flame on medium

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OIL - HALF TSP

roast both the sides spreading oil on both sides

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GOLDEN BROWN

cook until the paratha turns golden brown and layers separate

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READY TO EAT

finally, crush the masala lachha paratha and enjoy with butter.

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