Craving a flavorful paratha without the hassle of kneading or rolling? This Liquid Dough Masala Paratha is the perfect solution! It’s quick, easy, and packed with bold Indian spices.
You just whip up a simple batter, pour it onto a hot pan, and enjoy crispy, golden parathas that are bursting with flavor.
Serve them with curd or your favorite pickle for a satisfying meal any time of day.
Trust me, once you try this no-fuss recipe, you’ll keep coming back for more!
Other Related Recipes you might like:-
- Mixed Vegetable Paratha — hearty flatbread stuffed with spiced mixed vegetables.
- How To Make Perfect Poori — step-by-step guide to soft, puffed pooris — a classic pairing.
- Gobi Paratha — flaky paratha filled with spiced grated cauliflower.
- Kalathappam — soft, spongy Kerala-style rice cake — a sweet-savory companion.
- Chilli Garlic Potato Bites — garlicky, spicy potato bites — great as a snack or side.
- Masoor Dal Curry — tangy, mildly spiced red-lentil gravy — pairs well with parathas.
- Eggless Mug Cake — quick single-serve sweet to finish the meal.
Liquid Dough Masala Paratha
Description
Liquid Dough Masala Paratha is a unique, hassle-free twist on traditional parathas, made using a spiced, pourable batter instead of kneaded dough. Prepared by blending whole wheat flour with water, finely chopped onions, green chilies, coriander leaves, and a mix of warming spices like turmeric, cumin, and ajwain, the batter is poured directly onto a hot tawa. Spread thin and cooked with a touch of oil or ghee, each paratha turns golden and crisp on the edges while staying soft at the center. Quick to make and full of flavor, this easy masala paratha is perfect for a no-fuss breakfast or lunch, served with curd or pickle on the side.
Ingredients
Instructions
Prep Work
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Chop vegetables
Finely chop the onion, tomato, green chilies, and ginger
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Prepare curry and coriander leaves
Wash and chop curry leaves and coriander leaves
Method
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Mix the batter
Combine wheat flour, turmeric powder, and salt in a bowl. Gradually add water to form a thick, flowing batter.
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Temper the spices
Heat oil in a pan, add mustard seeds, chana dal, urad dal, and cumin seeds until the mustard seeds splutter. -
Add aromatics
Stir in onions, ginger, green chilies, and curry leaves. Sauté for 2 minutes. -
Add tomatoes and cook
Add chopped tomatoes, salt, and asafoetida powder. Cook until tomatoes soften (about 2 minutes).
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Mix veggies with batter
Add the sautéed veggie mixture to the batter and stir until fully combined. -
Add coriander
Stir in freshly chopped coriander leaves.
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Cook the paratha
Heat a tawa and pour a ladleful of batter. Spread it evenly to a medium thickness on medium flame. -
Add ghee while cooking
Drizzle ghee around the edges and middle.
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Flip and cook both sides
Cook until golden spots appear, then flip and cook the other side. -
Serve hot
Remove from the pan and serve with curd or pickle.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 7g11%
- Cholesterol 5mg2%
- Sodium 190mg8%
- Potassium 150mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 5g10%
- Vitamin A 250 IU
- Vitamin C 4 mg
- Calcium 35 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
