Liquid Aloo Paratha — my take on the viral trend that is extra crisp, golden brown, and packed with some wholesome veggies and protein! While it isn’t exactly like a paratha, it’s an incredibly easy recipe that you have to try!
WATCH HOW TO MAKE LIQUID ALOO PARATHA:
We’ll start by crushing some soaked moong dal with garlic, ginger, and green chilies in a mortar and pestle. This will add a lovely crunch for some texture.
Now, in goes our boiled potatoes, spices, atta, rice flour for super crisp edged, oil, and water. And this is the beauty of this method! Just mix together the batter without any kneading and add water as needed.
For some veggies, I’ve added onions, cilantro, spring onions, and grated beets along with a few other chatpata spices. Give this a good mix and let rest for about 10 minutes.
Now on a hot tava, spread a thick layer of this batter and cook on both sides with some ghee until it’s golden brown and crisp.
Paired with some herbed lauki raita, this is divine – perfect for a quick weekday meal that’s still nutritious and filling!
If you like this, please try my other recipes:
- Loaded Veggie Chilla – Moong Dal Pancakes
- Green Garlic Bajra Methi Paratha
- Rajasthani Garlic Chutney
- Pumpkin Sannata Raita
Liquid Aloo Paratha - my take on the viral trend that is extra crisp, golden brown, and packed with some wholesome veggies and protein! While it isn’t exactly like a paratha, it’s an incredibly easy recipe that you have to try!
Paired with some herbed lauki raita, this is divine - perfect for a quick weekday meal that’s still nutritious and filling!
- 1/4 cup yellow moong dal (petite split yellow lentils) , soaked for 2-3 hours
- 1/2 inch ginger
- 2 green chilies , finely chopped
- 1 clove garlic , sliced (optional)
- 1 tsp coriander seeds
- 1 tsp fennel seeds (saunf)
- 1/4 tsp carom seeds (ajwain)
- 1 big potatoes , boiled and grated
- 1 cup wheat flour
- 1/4 cup rice flour
- 1 tsp red chili powder
- pinch turmeric powder
- 1/4 tsp garam masala
- 1/4 tsp mango powder (amchur)
- 1 tsp roasted cumin powder
- 1 tsp salt
- 1/2 tsp black salt
- 1 tbsp oil
- 2 cups water , more as needed
- 1 small onions , finely chopped
- 2 tbsp cilantro , finely chopped
- 2 tbsp green onions , finely chopped
- 1 small beetroot , grated
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In a mortar and pestle, add your soaked dal and ginger, green chilies, garlic (optional), coriander seeds, fennel seeds and ajwain, and coarsely grind it.
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Next, add your potatoes along with your turmeric, salt, black salt, red chili powder, garam masala, roasted cumin powder, amchur, wheat flour, rice flour, oil and half of your water. Mix it all together until it turns into a thick batter.
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Now, add in the other half of your water and combine well until you have batter of the same consistency as uttapam or chilla. Finally, add in your red onions, green onions, cilantro, and beets.
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To make your paratha, add in about 1/2 cup of the batter, depending on the thickness you desire. Cook on medium heat until the base is partly cooked, then flip it over. Drizzle 1/2 tsp of ghee over the paratha and along the edges. Cook it by pressing with the help of a spatula. Now, flip it again, drizzle 1/2 tsp ghee, and cook by pressing slightly. Cook until the paratha is golden brown on both sides.
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Serve this with herbed pumpkin raita and the chutney of your choice and enjoy!
Recipe Video
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