Liquid Dough Paratha Recipe

Liquid Dough Paratha

Ingredients
For With Ghee Liquid Dough
1 cup Whole wheat flour
2 tbsp Coriander leaves, chopped
1 tsp Ginger-Garlic paste
Salt to taste
1½ cup Water
¼ tsp Turmeric powder
1 tbsp Ghee

For Without Ghee Liquid Dough
1 cup Whole wheat flour
Salt to taste
1½ cup Water

For Paratha Dough
1 cup Whole wheat flour
Salt to taste,
½-¾ cup Water
1 tbsp Ghee
A pinch Carom seeds
1 tsp Ghee
A pinch Degi red chilli powder
½ tbsp Ghee for frying

See Recipe:
https://www.instagram.com/reel/CdOWfQmjqUJ/?utm_source=ig_web_copy_link

Process
For With Ghee Liquid Dough
In a bowl, add whole wheat flour, coriander leaves, ginger garlic paste, salt to taste.
Add Water, turmeric powder and ghee whisk well.
Rest the batter for five minutes.
Heat a non-stick pan, pour prepared batter with the ladle & spread evenly.
Cook on low flame until it changes color then flip and cook from the other side.

For Without Ghee Liquid Dough
In a bowl, add whole wheat flour, salt to taste and water whisk it well.
Rest the batter for five minutes.
Heat a non-stick pan, pour prepared batter with the ladle & spread evenly.
Cook on low flame until it changes color then flip and cook from the other side.

For Paratha Dough
In a parat, add whole wheat flour, salt to taste, water and knead a semi soft dough.
Add some ghee and knead it again, cover it with muslin cloth and keep it aside for future use.
Roll the paratha in a round shape and sprinkle some carom seeds, ghee, degi red chilli powder.
Fold it into a book fold and roll it again to a square shape.
Gently press and keep rotating the paratha on the pan. Cook for 1 minute, drizzle a little ghee on top and flip.
Cook for one minute while gently pressing. Make sure to press the edges as that part takes more time to cook. Flip and cook for a minute and continue flipping and cooking until you see golden brown spots all over. Take it off the pan.
Serve hot.

(Recipe by Chef Ranveer Brar)
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