Why Your Lachha Paratha Never Tastes Like Hotel's | 3 Types of Paratha, 1 Dough

Learn how to make 3 types of restaurant-style layered, crispy, and flaky parathas at home using just 1 simple whole wheat dough! In this video, Amma shares her secret techniques and non-negotiable rules to get multi-layered Lachha Paratha, Cone Paratha, and Garlic Coriander Paratha with perfect flaky layers every single time. If your parathas turn out hard, chewy, or flat, watch till the end to find out the exact mistakes to avoid and master the authentic tawa crushing technique. In this video Amma shares her exact technique: kneading, resting, ghee-and-flour layering, rolling thickness, tawa cooking and the hand-beat method that opens every layer. No restaurants, no hotels will ever reveal these secrets, but you know Amma, she reveals everything. ━━━━━━━━━━━━━━━━━━━━━ 🥘 INGREDIENTS & MEASUREMENTS ━━━━━━━━━━━━━━━━━━━━━ For the Paratha Dough: • Whole Wheat Flour (Atta): 1 cup (approx. 125g / 130g) + extra for dusting • Warm Water: approx. ½ cup (120 ml) or as needed • Salt: to taste (approx. ½ tsp / 3g) . Ghee: As Required • Oil: 1 tsp (5 ml) + extra for greasing & kneading For Layering & Cooking: • Pure Desi Ghee: approx. 3–4 tbsp (45–60 ml / 40–50g) • Whole Wheat Flour (for dusting layers): approx. 2 tbsp (15g) • Garlic (finely chopped): ½ tsp (approx. 2–3g) • Fresh Coriander Leaves (finely chopped): 1 tbsp (approx. 5g) CHAPTERS 00:00 - Introduction & The Secret to Flaky Paratha 00:53 - Kneading the Dough on the Countertop 02:44 - Oiling & Resting the Dough (Crucial Step) 03:20 - Portioning & Second Rest 04:28 - Method 1: Classic Pleated Lachha Paratha (Sari Pleats) 06:15 - Cooking on Tawa & The Secret Clapping Technique 07:50 - Method 2: Easy Roll / Cone Paratha 09:03 - Roasting & Crushing the Cone Paratha 09:47 - Method 3: Multi-Layer Cut & Stack Garlic Paratha 11:39 - Roasting the Garlic Coriander Paratha 12:14 - Plating & 6 Golden Rules for Flaky Paratha 13:20 - Outro & What's Next on Deepak's Kitchen ━━━━━━━━━━━━━━━━━━━━━ 📲 CONNECT WITH