How About Some Liquid Dough Paratha By None Other Then Chef Ranveer Brar

Who doesn’t love a well-done crisp paratha? And interestingly this bread can be made in many varieties. Be it stuffed or in tandoor, this flatbread that is made either with wheat flour and all-purpose flour is cooked in ghee or oil. Once it is fried with ghee it becomes crispy and flaky and is best enjoyed with any curry be it of paneer, or chicken or any other. The Tandoori style of making the paratha which gives it a smoky rustic taste and texture. These flatbreads can also be stuffed with veggies like boiled potatoes, cauliflower, garlic, ginger or meat or even eggs and they make for a wholesome meal in itself. 

This flatbread that is supposed to have originated in Peshawar, Pakistan, has today become one of India’s most loved breakfasts

Liquid Dough Paratha

Preparation time 10 minutes, Cooking time 15-20 minutes, Serving 4

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

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.