With the onset of the pandemic, many cooking trends have gone viral, We had the famous TikTok Feta Cheese Pasta and the Tortilla hack and another one that caught my interest was the Parathas made from a liquid dough. Disclaimer: Although I think this is a GREAT idea, it’s not exactly the texture of a paratha and is best eaten as soon as it’s made. Because of it’s ease of use, I think it’s a great recipe to keep in your back pocket.
A simple batter made with flour spices and herbs is carefully poured onto a hot tava and cooked on both sides with a dollop of ghee or butter
There are two things to keep in mind
- Use Roti flour instead of all purpose, it gives the paratha more body.
- Don’t add more water than instructed as a runny batter will give you a more ‘dosa’ like texture.
I’ve added a whole bunch of ingredients to my paratha, but you can choose to keep it simple, totally upto you!
Paratha made with a liquid dough
- 1 cup Roti flour Atta
- 1 cup Water or more as required
- Salt to taste
- 1 tsp Caraway seeds or Ajwain
- 1 tsp Onion seeds or Kalonji
- 1/4 cup diced Onion
- 2 tsps sliced green Chillies
- 1 tbsp Curry leaves cut fine with a scissors
- 1/4 cup Coriander
- Butter optional
- Add the flour to a bowl and add the water a little at a time to make a smooth, thick batter
- Add the salt, caraway and onion seeds
- Add the onion, green chillies, curry leaves and the coriander
- Heat the kadai and add some oil
- Add a half cup of the batter, cook on one side and flip
- Add a small dollop of butter – this is optional and cook flipping back and forth