Garlic Laccha Paratha

To make Garlic Laccha Paratha gluten-free, you can substitute the regular roti dough with a gluten-free flour blend, such as almond flour or a store-bought gluten-free all-purpose flour. Just ensure that the dough is pliable enough to create layers.

Garlic Laccha Paratha pairs wonderfully with a variety of dishes. You can serve it with yogurt-based dips like raita, spicy curries like paneer butter masala, or even lentil dishes such as dal. It also goes well with pickles and salads for a complete meal.

To store leftover Garlic Laccha Paratha, let it cool completely, then wrap it in aluminum foil or place it in an airtight container. You can refrigerate it for up to 3 days. To reheat, simply warm it on a skillet or in a microwave until heated through.

Absolutely! You can customize Garlic Laccha Paratha by using different herbs and spices. For instance, try adding fresh mint or parsley instead of coriander, or experiment with spices like cumin or garam masala for a unique flavor profile.

To make perfect Garlic Laccha Paratha, start by flattening the roti dough into a round shape. Spread ghee evenly, then sprinkle chopped garlic, green chili, coriander leaves, and spices. Fold the dough to create layers, roll it out again, and cook on a hot skillet until golden brown on both sides. This layering technique gives the paratha its flaky texture.