By Shireen Jamooji
Parathas are a staple of almost every Indian meal, but they can be such a hassle to make. This recipe involves no rolling and no kneading to achieve delicious, crisp parathas in half the time.
1 cup atta 1 ¼ cup warm water 1 tsp minced garlic Handful of fresh coriander, finely chopped ½ tsp chilli powder or minced fresh green chillies Salt, to taste
Combine atta, minced garlic, coriander, chilli powder or chillies, and salt in a bowl.
Gradually whisk in warm water to remove lumps. Rest for 10 mins.
Heat oiled pan over medium-high heat.
Ladle mixture onto pan, flatten into pancake. Cook both sides until browned.
Ladle mixture onto pan, flatten into pancake. Cook both sides until browned.