Garlic Paratha with Liquid Dough is a twist on the traditional Indian flatbread — but instead of kneading a firm dough, you make a pourable (liquid) batter, more like a dosa or pancake, and cook it on a pan. It’s ideal if you want a fast, soft, and garlic-packed flatbread without kneading or rolling.
🫓 Garlic Paratha with Liquid Dough (No Kneading!)
🕒 Ready in: 20 minutes
🍴 Makes: 4–5 parathas
🧄 Ingredients:
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1 cup whole wheat flour (atta)
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1–2 tablespoons rice flour (optional, for crispier texture)
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1¼ to 1½ cups water (adjust for batter consistency)
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4–5 cloves garlic, finely minced or grated
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2 tablespoons fresh coriander or parsley, chopped
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1 green chili, finely chopped (optional)
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½ teaspoon cumin seeds or carom seeds (ajwain)
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Salt, to taste
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Ghee or oil, for cooking
🥣 Instructions:
1. Make the Liquid Dough:
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In a mixing bowl, whisk together:
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Whole wheat flour
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Rice flour (optional)
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Salt
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Cumin or ajwain
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Add water gradually to form a smooth, pourable batter — like pancake batter.
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Stir in minced garlic, herbs, and chili.
Consistency Tip: The batter should coat the back of a spoon but still flow easily when poured.
2. Cook the Paratha:
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Heat a nonstick or cast-iron tawa/skillet over medium heat.
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Lightly grease with oil or ghee.
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Pour a ladleful of batter onto the hot pan and spread it out quickly in a circular motion (like a dosa or crepe).
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Cook for 2–3 minutes until the underside is golden and the edges lift.
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Drizzle some oil/ghee on top, then flip and cook the other side for another 2–3 minutes.
3. Serve Hot:
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Serve with yogurt, pickle, or chutney.
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Can also pair with curry, dal, or eat it solo as a snack.
🔁 Variations:
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Add finely chopped onions for extra flavor.
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Mix in a tablespoon of besan (gram flour) for nuttiness.
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Sprinkle chili flakes or black sesame seeds on top before flipping for texture.