Dairy-Free Layered Indian Parotta
Indulge in the irresistible, flaky layers of this **Dairy-Free Layered Indian Parotta**, a plant-based twist on the beloved South Indian flatbread that's as visually stunning as it is delicious. Featuring simple pantry staples like all-purpose flour, vegetable oil, and warm water, this recipe delivers tender, golden-brown parottas with beautifully distinct folds, achieved through a unique pleating and coiling technique. Perfect for dairy-free and vegan diets, these parottas are cooked to perfection on a hot pan, where their rich texture crisps up, making them an ideal pairing for curries, chutneys, or spicy gravies. With only 40 minutes of prep time, this easy recipe is sure to elevate your next meal.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Baking powder
- 250 milliliters Warm water
- 4 tablespoons Vegetable oil
- 50 milliliters Additional oil (for cooking and layering)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and baking powder.
Gradually add warm water to the dry ingredients, mixing to form a shaggy dough.
Add 4 tablespoons of vegetable oil to the dough and knead it thoroughly until it's smooth and elastic. This should take about 10 minutes.
Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature.
Once the dough has rested, divide it into 6 equal portions and roll each portion into a ball.
Using a rolling pin, flatten each ball into a thin sheet, about 20 cm in diameter, making it as thin as possible without tearing.
Brush the surface of the rolled dough lightly with oil.
Fold the dough from the edges towards the center to form a pleated structure (like making a paper fan), then roll it into a coil like a cinnamon roll.
Flatten the coiled dough gently into a thick disc with your palm.
Heat a non-stick pan or tawa over medium heat. Add a small amount of vegetable oil.
Place the flattened parotta on the pan and cook for about 2 minutes on each side, until golden brown and cooked through.
While cooking, press lightly with a spatula and add a little oil along the edges if needed to ensure even cooking.
Once cooked, remove from the pan and gently fluff the layers by clapping the parotta between your hands.
Repeat the steps with the remaining portions of dough.
Serve warm with your choice of curry or chutney.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 5.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 429 mg | 9% | |
*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.
