In a small bowl, mix ghee/butter, oil, minced garlic, crushed kasuri methi, coriander leaves and red chilli powder to form a thick, spreadable paste.

Roll a dough ball into a large, thin chapati.

Spread the prepared garlic-herb paste evenly over the surface.

Fold the chapati into tight pleats, like folding a paper fan.

Gently stretch or lightly twist the pleated strip.

Roll it from one end into a spiral coil.

Tuck the loose end underneath to seal.

Lightly dust the board and coil with flour.

Place the coil tucked-side down and press gently into a disc.

Roll from one side only, keeping it slightly thick for visible layers.

Heat the tawa on a medium-high flame.

Place rolled paratha and cook until golden spots appear.

Flip and cook the other side for a minute.

Optionally, drizzle a little oil for crispiness.

Lightly press and loosen layers before serving hot.