after resting the dough for 20 minutes, continue to knead.
pinch a small ball sized dough and roll.
dust wheat flour and roll to thin thickness.
spread a tsp of ghee over the rolled roti.
also, sprinkle 1 tsp of prepared masala mix.
now fold zig-zag way and roll spiral.
on one side, stick 2 clove garlic and ½ tsp sesame seeds.
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.
roast both the sides spreading oil on both sides.
cook until the paratha turns golden brown and layers separate.
finally, crush the masala lachha paratha and enjoy with butter.