Dairy-Free Classic Indian Parathas
Discover the delight of Dairy-Free Classic Indian Parathas, a timeless flatbread recipe perfect for those seeking a plant-based alternative without compromising on flavor or texture. Made with wholesome whole wheat flour and just a handful of pantry staples, these parathas are soft, golden, and layered with irresistible flakiness. This easy-to-follow recipe guides you through kneading a smooth, oil-enriched dough and rolling it to delicate perfection, before pan-frying until wonderfully crisp with golden spots. Ready in under an hour, these warm parathas pair beautifully with your favorite curries, chutneys, or even a simple vegan yogurt dip. Whether you're embracing dairy-free cooking or exploring authentic Indian flavors, this recipe is a must-try for home cooks of all skill levels. Keywords: dairy-free parathas, classic Indian flatbread, vegan bread recipes, easy Indian recipes, homemade paratha.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil
- 0.25 cup Additional flour for dusting
- 0.25 cup Additional oil for frying
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water to the flour mixture, kneading continuously until a smooth and elastic dough is formed.
Add 2 tablespoons of vegetable oil to the dough and knead for another 2-3 minutes until the oil is well incorporated.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
Divide the rested dough into 8 equal portions and roll each portion into a ball.
Lightly dust your work surface with additional flour and roll each dough ball into a circle about 6-7 inches in diameter and about 1/8 inch thick.
Heat a flat skillet or tawa over medium heat.
Once hot, place the rolled paratha on the skillet.
Cook for about 20-30 seconds or until you see bubbles forming on the surface.
Flip the paratha and drizzle a little oil around the edges and on top.
Press gently with a spatula and cook for another 30-45 seconds until golden brown spots appear.
Flip again and cook the other side in the same manner, drizzling with a bit more oil if necessary.
Remove the cooked paratha from the skillet and place it in a clean towel to keep warm.
Repeat the process with the remaining dough balls.
Serve hot with your choice of curry or chutney.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 1.8 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
