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
mix well making sure everything is well combined
MILK - 1 CUP, WARM
now add 1 cup warm milk and start to knead the dough
OIL - 2 TBSP
also, add 2 tbsp oil and knead to a smooth and soft dough
COVER & REST - 20 MIN
cover and rest for 20 minutes
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.
mix well and spice mix is ready. keep aside.
SUPER SOFT DOUGH
after resting the dough for 20 minutes, continue to knead
BALL SIZED DOUGH
pinch a small ball sized dough and roll
GHEE - 1 TSP
dust wheat flour and roll to thin thickness. spread a tsp of ghee over the rolled roti
MASALA - 1 TSP
also, sprinkle 1 tsp of prepared masala mix
FOLD - ZIG ZAG
now fold zig-zag way and roll spiral.
GARLIC - 2 CLOVE
on one side, stick 2 clove garlic and ½ tsp sesame seed
WHEAT FLOUR - DUST
sprinkle wheat flour and roll gently
roll to slightly thick thickness sprinkling wheat flour if required.
now cook on hot tawa keeping the flame on medium
OIL - HALF TSP
roast both the sides spreading oil on both sides
cook until the paratha turns golden brown and layers separate
READY TO EAT
finally, crush the masala lachha paratha and enjoy with butter.