Chilli Garlic Layered Paratha is a deliciously spicy and flaky Indian flatbread made with a bold combination of roasted garlic, green chillies, and whole wheat flour. It’s a modern twist on the traditional paratha, offering crispy layers and a burst of flavor in every bite.
Unlike regular stuffed parathas, this version uses a unique technique: roasted garlic, chaat masala, and chilli flakes are spread over a rolled roti, then layered with ghee and dry flour before folding it to create beautiful, flaky layers. The result is a paratha that’s perfectly spiced, aromatic, and irresistibly crisp — ideal for dinner, lunch boxes, or even weekend brunch.
Serve it hot with curd, pickle, or a simple chutney, and enjoy a wholesome, satisfying meal in minutes. Do give it a try!
Key Tips to Make Perfect Chilli Garlic Layered Paratha:
- Use Wheat Flour for a Healthier Option:
I prepared the dough using only wheat flour to keep it light and more digestible. However, for extra flakiness, you can mix wheat flour and plain flour (maida) in a 1:1 ratio. Knead the dough for 3–4 minutes until it becomes smooth and slightly stretchy. - Roast Garlic for Better Flavor:
Roast the chopped garlic until it turns golden brown. This step removes the raw smell and adds a crispy texture and rich aroma to the stuffing. - Create Layers for Flakiness:
The layered technique makes the paratha flaky and khasta. To achieve this, apply ghee and sprinkle dry flour while folding the dough. This helps in forming distinct layers when roasted. - Cook Properly and Serve Hot:
Roast the paratha on medium flame until golden and crisp. Gently crush the paratha after roasting to help the layers separate. Chilli garlic paratha tastes best when served hot and fresh.
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Recipe video
Chilli garlic paratha recipe | chilli garlic layered paratha | garlic paratha
Ingredients
For paratha dough
- 2 cup wheat flour
- Salt to taste
- 1 cup water or as required
- 1 tbsp oil
For paratha stuffing
- 3 tbsp chopped garlic
- Chaat masala
- Red chilli flakes
- Coriander leaves
Other ingredient
- Ghee for layering and roasting
Instructions
- In a mixing bowl, add 2 cups of wheat flour and salt. Gradually add 1 cup of water and knead a medium-soft dough for the paratha.
- Add 1 tbsp of oil and knead the dough for 2–3 minutes until it becomes smooth and starchy.
- Cover and rest the dough for 10 minutes.
- Then, in a tadka pan, add 1 tbsp of ghee and 3 tbsp of chopped garlic. Roast it on low flame until it turns golden brown. Switch off the gas and let it cool.
- Now the paratha dough is properly set. Take a medium-sized dough ball and roll it into a thin roti.
- Spread some roasted garlic, chaat masala, chilli flakes, and coriander leaves on it.
- Now take another roti, place it over the first one, press it slightly, and roll it gently so the two rotis stick together.
- Then apply some ghee and sprinkle dry flour on the top roti. Make two cuts on the upper and lower parts of the roti.
- Fold the sides of the roti to make a square-shaped dough ball (refer to the video).
- Apply some dry flour and roll the paratha gently.
- Place some chilli slices on top of the paratha and roll it into a rectangular shape. You can also shape it into a square.
- Roast the paratha on a hot tawa using ghee until both sides develop golden brown spots.
- Once done, remove it from the tawa. Gently press it with your hands to separate the layers.
- Serve the chilli garlic layered paratha with curd and chutney.
Notes
- Knead a semi-soft dough for the paratha; avoid kneading a tight dough.
- Add a little oil and knead the dough for 2–3 minutes until it becomes stretchy and smooth.
- Sauté chopped garlic until it turns golden brown.
- Use ghee or butter to form layers in the paratha; do not substitute it with oil.
- Sprinkle some dry flour over the ghee so the layers separate easily.
- Roast the paratha on a medium flame; avoid cooking it on a high flame.
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