Masala Laccha Paratha

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Mix together atta, maida, salt, ajwain, kasoori methi and mix them together. Pour enough water to knead it into a hard dough. Knead it for 2 minutes and then keep it under a wet cloth to rest for 10 mins. You can make masala latch paratha using whole wheat flour (atta) or a mix or atta and maida (all purpose flour).
Keep in mind that resting of the dough is very important.

Add the dal into a pan and on medium to low heat dry roast it till the dal gets a light brown colour. Remove it to a platter to slightly cool it. Now add the dal to a mixer grinder along with saunf (fennel seeds0 & heeng (asafoetida) and dry grind them into a fine powder. Make sure to grind the dal fine as later once we cook it will swell up a bit anyway.
Remove the powdered dal into a plate and add haldi, mirch, kala namak, salt, coriander powder, garam masala and amachur powder. Mix them all, our masala for masala laccha paratha is ready, keep it aside.

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After giving rest to the dough, knead and divide it into 4 equal dough balls. Now cover it with a damp cloth and rest for 5 mins.

Sprinkle some dry flour and using a rolling pin roll it out flat and thin. Pour 1½ tbsp of melted butter and sprinkle the masala on top. Rub them together to cover the entire top surface of the rolled dough.

Add chopped green chillies on top which is optional, sprinkle some dry flour (atta or maida) on top. Now gently hold the dough with both hands and fold it like a fan. Press them together and start rolling the dough from one end like a pagdi (Indian head gear). Make sure the layer overlap each other and once you reach the end of he dough, simply pull it a bit and take it underneath the dough to tuck it in the bottom. Place the folded dough on the counter and proceed with the remaining dough balls.

Once all are rolled just cover them with a damp cloth and give rest for 10-15mins in a fridge. Remember the key to getting good lacchas (layers) in the paratha is to give rest to the dough, preferably in the fridge. Placing the dough at this stage in a fridge will make sure that the butter stiffens there by giving clean lacchas (layers) to the paratha.

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Now lightly dust the counter with some dry flour and using a rolling in roll it out thin. Heat a tawa or a pan and place the rolled dough on it. Cook for a minute on high heat and flip the paratha. Cook on high heat for a minute and flip again, lower the heat and apply oil and turn it over. Press on all across with a spoon or a cloth gently to get browning of the paratha. Apply oil and flip again and cook the paratha. Once both sides are cooked remove the paratha and gently crush it in your hands and serve it hot with tea, butter and some curd.
Repeat the same with the remaining dough.