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.