Chilli Garlic Paratha

To make Chilli Garlic Paratha, start by rolling the wheat dough into a ball and flattening it slightly. Finely chop garlic flakes, green chilli, and coriander leaves, then mix them with salt and oregano. Spread this mixture over the flattened dough, fold it to enclose the filling, and roll it out into a flat circle. Finally, heat a pan and cook the paratha on both sides, applying desi ghee until it turns golden brown.

Chilli Garlic Paratha is not suitable for a vegan diet as it contains desi ghee, which is clarified butter. However, you can easily make it vegan by substituting the desi ghee with a plant-based oil like coconut oil or olive oil.

If you don't have desi ghee, you can substitute it with any cooking oil such as vegetable oil, sunflower oil, or even butter if you're not strictly vegan. Each option will impart a slightly different flavor, but they will all work well for cooking the paratha.

To store leftover Chilli Garlic Paratha, let it cool completely, then wrap it in aluminum foil or place it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing the parathas, which can last for up to a month. Just reheat them on a pan or in a toaster when you're ready to enjoy.

Chilli Garlic Paratha pairs wonderfully with a variety of side dishes. You can serve it with yogurt or raita for a cooling effect, or enjoy it with pickles and a spicy curry for a more robust meal. Additionally, a side of salad or sautéed vegetables can complement the flavors nicely.