This recipe is trending right now and popped up on my social media feed so I had to try it. Its a no-knead and no-need-to-roll roti recipe. A fancier version of what we call "Dhirda" (Dhir-duh) in Marathi. Someone decided that the good old Dhirda needed a makeover. I get it - you are highly unlikely to trend if you are named Dhirda :).
It does taste good though. The potato and kasuri methi give it a nice flavor. I won't serve it as a paratha and won't call it paratha - maybe Pardha (combination of Paratha and Dhirda)
Vishesh Tippani / Additional Commentary
Have you watched one of those makeover shows (e.g. Jassi Jaisi Koi Nahi)? The leading lady is shown as "unattractive" because she has glasses (she is smart so she needs to have glasses), braces, bad haircut and a sloppy dressing sense. Then she meets someone or faces some challenges and disappears and comes back minus glasses and braces, a good hair cut and trendy clothes and Viola! No one recognizes her!
But at heart, she continues to be her simple self.
This is what the chef did to the Dhirda, added a few ingredients, whipped it up and gave it a new name - Liquid Paratha and now its the most trending recipe - but at heart its the same old Dhirda!
Dhirda was such a common recipe in our house. When there was a tiny bit of flour left, my mom would add a little water, salt and ajwain to it and make a dhirda for herself. She would add copious amount of ghee on it and enjoy it before she would refill the flour dabba with the new batch of flour!
What do I need?
1 1/2 cup Whole Wheat Flour
1 Large Potato boiled and grated
5-6 Garlic Cloves
2 Green Chillies
1/2 cup Cilantro
1/2 tsp salt ( based on preference)
1/2 tsp turmeric
1/2 tsp ajwain
1/2 tsp Kasuri Methi
2-3 cups Water
How do I make it?
Make a paste of the garlic, green chillies and cilantro. You can add ginger too.
Take the flour in a bowl, add all ingredients and mix to form a liquid batter. The consistency should be like the one you use for pancakes/ dosa.
Whisk this batter for a long time (At least 5-7 minutes). A stand mixer comes in handy or put it in a blender.
The batter should look fluffy so your "parathas" will also be fluffy.
Set aside for 5 minutes
Heat a Tawa and spread a little oil on it. Put some batter on the Tawa and spread it around.
Cook the batter for a few minutes and then flip. Cook the second side and then when it starts becoming crisp, press down with a spatula so that the paratha starts puffing up.
Serve hot with butter and Dahi.
Keep calm and call mom tips:
Make sure you whisk the batter. Some of my parathas did not puff up but they tasted equally good.
They are a little doughy on the inside so treat them like cheelas or dhirdas and you will be happy with the outcome!
The potato and kasuri methi give it a very nice flavor. You can also add spinach puree, methi leaves, onions and whatever else you like. Just adjust the water accordingly.
Accompaniments
Butter (white whipped butter)
Yogurt
Dry peanut chutney
Pickle
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