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Chilli garlic paratha recipe | chilli garlic layered paratha | garlic paratha

Author Nehas Cook Book
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 7 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.