In a bowl, add garlic, green chilli, red chilli flakes, coriander leaves and salt. Mix well.

Take a dough ball and roll it out into a circle.

Brush ghee over it.

Add the garlic mixture. Spread it out. Press it down so that the garlic sticks to the chapati.

Cut the chapati into broad strips.

Sprinkle wheat flour.

Take the first strip, and start rolling it.

Take the rolled strip and place it on one end of the next strip.

Keep rolling until all the strips are rolled.

Sprinkle wheat flour over the rolled dough.

Roll it out.

Note: While rolling, if the dough starts sticking to the rolling pin/belan then sprinkle little flour over the dough.

Heat the tawa over medium flame.

Toast both sides of the paratha.

Brush ghee on one side. Flip and cook until golden.

Apply ghee on the other side. Flip and cook until golden.

Brush the garlic laccha paratha with butter.

Serve hot with dahi and achaar.