5 mins Wheat Flour Garlic Paratha with Liquid Dough | No Kneading No Rolling

Paratha made with liquid dough is now trending on YouTube. I like to prepare healthy paratha, so made this no-knead, no rolling paratha with whole wheat flour. It is super easy and even the novice can prepare this without any hassle.

With this same dough as a base, we can prepare plain paratha. Instead of water if you add tomato puree it becomes tomato paratha. If you add palak puree it becomes palak paratha and the creativity is endless. Regular paratha needs to be kneaded well and rolled properly, otherwise, it will not puff up properly. But in this method, there is no such mess.

Follow these steps and you will surely make the perfect paratha using this liquid dough.

• The batter should be thick flowy consistency like dosa batter.
• Unlike roti, we have to flip the paratha 3 to 4 times until it puffs up.
• I used organic atta. Water quantity may vary depending on the flour used. Do not add all water at a stretch. Add water gradually.
• Keep the flame medium-low.

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Now let us see how to prepare this wheat paratha using liquid dough.

5 mins Wheat Flour Garlic Paratha with Liquid Dough | No Kneading No Rolling

Print Recipe

Soft and spongy wheat flour garlic paratha.

• CourseBreakfast
• CuisineIndian

Servings	Prep Time
6 pieces approx	5 minutes

Cook Time

5 minutes

Servings Prep Time 6 pieces approx 5 minutes

Cook Time 5 minutes

5 mins Wheat Flour Garlic Paratha with Liquid Dough | No Kneading No Rolling Print Recipe Soft and spongy wheat flour garlic paratha. CourseBreakfast CuisineIndian Servings Prep Time 6 pieces approx 5 minutes Cook Time 5 minutes Servings Prep Time 6 pieces approx 5 minutes Cook Time 5 minutes

Ingredients

• 1 cup Whole wheat flour/Atta
• 3 Garlic pods grated
• 2 tbsp Coriander leaves finely chopped
• salt to taste
• 1 tbsp Butter melted
• Butter to apply on paratha

Servings: pieces approx

Instructions

1. In a bowl, add whole wheat flour, grated garlic, coriander leaves, salt, and mix well.
2. Add 1 cup and 4 tbsp of water gradually and mix all thoroughly without any lumps.
3. Add a tbsp of melted butter and mix the dough thoroughly.
4. Heat a non-stick pan and keep the flame medium-low.
5. Add a ladle full of batter to the pan and spread it evenly. Do not spread the dough too thin.
6. Leave it for a min and then flip it to another side. Again leave it for a min and then flip it again.
7. Now press the paratha with a kitchen cloth all over. Paratha starts to puff up. Flip it and cook it on another side too.
8. Remove paratha from the flame and add half a tsp of butter to the pan. Now place the prepared paratha on the pan and cook it thoroughly on both sides until the paratha puffs up. Serve it hot with any side dish of your choice.

Recipe Notes

• The batter should be thick flowy consistency like dosa batter.
• Unlike roti, we have to flip the paratha 3 to 4 times until it puffs up.
• I used organic atta. Water quantity may vary depending on the flour used. Do not add all water at a stretch. Add water gradually.
• Keep the flame medium-low.

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Soft and spongy wheat flour paratha is ready to relish.

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