Next, add in the dry masalas - salt, Kashmiri red chilli powder, coarsely crushed coriander seeds, carom seeds, garam masala powder, crushed kasoori methi, and oil. Knead it into a soft dough using hot water.

Divide it into equal portions. Place a portion on butter paper or a plastic sheet and press down with fingertips until evenly spread. To make it smoother, you can also use a rolling pin. Roll it out no more than 4” in diameter making sure it is not too thin.

Heat a tawa or a griddle. Place the parantha and cook on medium heat on both sides till it starts to colorize. Brush with oil and turn it over. Press it down a bit. Cook the paratha on both sides until done.