Cover it and let it rest for 20-30 mins to achieve the perfect texture. Roll out a portion of the dough, spread the achaari paste evenly, and fold to create layers. Gently roll again to form a round ...

and gently roll it out again. Heat a tawa (pan) and cook the paratha on both sides until it's golden and crisp. Brush it generously with desi ghee for that irresistible aroma and a rich finish.