Easy Liquid Dough Paratha Recipe
Easy Liquid Dough Paratha Recipe is a easy Punjabi recipe that serves 2. 150 calories per serving. Recipe by Asma Majid Food on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $1.80 total, $0.90 per serving
Ingredients
- 120 ml Milk (room temperature)
- 2 large Eggs (beaten lightly)
- 2 tablespoons Shredded Cooked Chicken (pre‑cooked, finely shredded)
- 2 tablespoons Fresh Coriander Leaves (finely chopped)
- 2 tablespoons All-Purpose Flour (sifted, creates thin batter)
- 1/2 teaspoon Salt (white table salt)
- 1/4 teaspoon Red Chili Powder (mild to medium heat)
- 1/4 teaspoon Black Pepper Powder (freshly ground if possible)
- 2 tablespoons Cooking Oil (vegetable or canola oil for greasing pan)
Instructions
Gather and Prep Ingredients
Chop the coriander leaves, shred the cooked chicken into tiny pieces, and crack the eggs into a bowl. Beat the eggs lightly with a fork.
Time: PT5M
Make the Liquid Batter
Add milk, beaten eggs, shredded chicken, chopped coriander, flour, salt, red chili powder, and black pepper to the mixing bowl. Whisk until the mixture is smooth and has a pourable consistency.
Time: PT5M
Heat and Grease the Pan
Place the non‑stick frying pan over medium heat. Add a thin layer of oil and swirl to coat the surface evenly.
Time: PT2M
Temperature: Medium heat
Pour and Spread Batter
Pour about 1/4 cup of batter onto the hot pan. Tilt the pan gently to spread the batter into a thin, round layer, about the size of a small pancake.
Time: PT1M
Temperature: Medium heat
Cook the First Side
Let the batter cook for 1–2 minutes until the edges start to lift and the surface becomes semi‑transparent.
Time: PT2M
Temperature: Medium heat
Flip and Cook the Other Side
Using a spatula, carefully flip the paratha. Cook the second side for another 1–2 minutes until golden brown and fully set.
Time: PT2M
Temperature: Medium heat
Repeat for Remaining Batter
Repeat steps 4‑6 until all batter is used, making approximately eight small parathas. Grease the pan lightly between batches if needed.
Time: PT15M
Temperature: Medium heat
Serve Hot
Arrange the golden egg parathas on a serving plate and serve immediately with tea or yogurt.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 8 g
- Carbohydrates
- 12 g
- Fat
- 9 g
- Fiber
- 1 g
Dietary info: High protein, Contains gluten, Contains dairy, Non‑vegetarian
Allergens: Eggs, Wheat, Milk, Chicken
Ingredient Substitutions
- Instead of Milk: Water with a splash of oil
- Instead of Eggs: Egg substitute or 2 tbsp chickpea flour + water
- Instead of Shredded Cooked Chicken: Cooked paneer cubes, tofu
- Instead of Fresh Coriander Leaves: Fresh parsley
- Instead of All-Purpose Flour: Whole wheat flour, Besan (chickpea flour)
- Instead of Salt: Sea salt
- Instead of Red Chili Powder: Paprika, Kashmiri chili powder
- Instead of Black Pepper Powder: White pepper
- Instead of Cooking Oil: Ghee, clarified butter
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Non‑Stick Frying Pan
- Spatula
- Measuring Spoons
- Plate for Serving
Critical Steps — Do Not Skip
- Whisking the batter to a smooth, pourable consistency
- Greasing the pan evenly to prevent sticking
- Cooking until the surface becomes semi‑transparent before flipping
- Flipping carefully to achieve an even golden color on both sides
Chef Tips from the Video
- Use a non‑stick skillet for the best release and crispness.
- Cook on medium heat; high heat burns the exterior before the interior sets.
- For extra flavor, sprinkle a pinch of chaat masala on the finished paratha.
Troubleshooting
Batter is too thick and does not spread.
Add a tablespoon of milk at a time until the batter reaches a thin, crepe‑like consistency.
Paratha sticks to the pan.
Make sure the pan is well‑greased and pre‑heated; use a non‑stick pan or add a little more oil.
Storage
Refrigerator: Store leftover parathas in an airtight container for up to 2 days. Reheat in a skillet or microwave.
Freezer: Freeze individually wrapped parathas for up to 1 month. Reheat directly in a hot pan.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the batter up to step 2 and refrigerate for up to 2 hours; give it a quick stir before cooking.
- Pre‑chop coriander and store in a small airtight container.
Frequently Asked Questions
What is the cultural significance and history of Egg Paratha in Punjabi cuisine?
Egg Paratha is a modern, quick‑fix version of the traditional Punjabi paratha, which is usually a whole‑wheat flatbread. Adding eggs and a thin batter makes it a protein‑rich breakfast favored by busy families in Punjab.
What are the traditional regional variations of Egg Paratha in Indian breakfast cuisine?
In North India, similar egg‑laden flatbreads are called "Anda Paratha" and may include onions, green chilies, or paneer. In Gujarat, a version called "Methi Egg Paratha" adds fenugreek leaves, while in Maharashtra, the batter may be thicker and cooked like a dosa.
How is Egg Paratha traditionally served in Punjabi households?
It is typically served hot with a cup of strong Punjabi chai, plain yogurt, or a side of fresh pickle. Some families also enjoy it with a dollop of butter or ghee on top.
On what occasions or celebrations is Egg Paratha commonly prepared in Punjabi culture?
Egg Paratha is popular for everyday breakfast but also appears during festive mornings such as Lohri or Baisakhi when families want a quick, hearty start before heading out for celebrations.
How does Egg Paratha fit into the broader Punjabi breakfast tradition?
Punjabi breakfasts often feature hearty, high‑energy foods like parathas, poha, and lassi. Egg Paratha adds extra protein while keeping the familiar flatbread texture, making it a balanced part of the traditional morning spread.
What are the authentic traditional ingredients for Egg Paratha versus acceptable substitutes?
Authentic ingredients include whole‑wheat flour, fresh eggs, ghee or oil, and Punjabi spices like red chili powder and black pepper. Substitutes can be all‑purpose flour, vegetable oil, or a plant‑based protein such as tofu for a vegetarian version.
What other Punjabi dishes pair well with Egg Paratha?
Egg Paratha pairs nicely with Punjabi curd (dahi), mango pickle, butter milk (chaas), and a steaming cup of masala chai. It also complements a side of sautéed greens like sarson ka saag.
What are the most common mistakes to avoid when making Egg Paratha?
Common errors include using a batter that is too thick, which prevents spreading, and cooking on high heat, which burns the surface before the inside sets. Also, insufficient oil can cause the paratha to stick.
How do I know when Egg Paratha is done cooking?
The first side is ready when the edges lift and the surface looks semi‑transparent. After flipping, the second side should turn golden brown and feel firm to the touch. A quick press with a spatula should spring back.
What does the YouTube channel Asma Majid Food specialize in?
The YouTube channel Asma Majid Food focuses on quick, home‑style Punjabi and broader South Asian recipes, often emphasizing budget‑friendly meals that can be prepared with minimal ingredients and time.
Last updated: September 6, 2026
