Dairy-Free Traditional Indian Paratha
Discover the ultimate guide to making Dairy-Free Traditional Indian Paratha, a flaky and golden flatbread perfect for any meal. Crafted with whole wheat flour, a touch of salt, and vegetable oil, this recipe eliminates dairy without compromising on authentic flavor or texture. The dough is kneaded to soft, pliable perfection, folded for irresistible layers, and cooked on a hot skillet until beautifully browned and crisp. Ready in just 35 minutes from start to finish, this vegan paratha pairs wonderfully with flavorful curries, tangy chutneys, or a creamy dairy-free yogurt. Simple yet satisfying, these parathas are a must-try for anyone craving a classic Indian staple with a plant-based twist. Enjoy the authentic taste of India with this wholesome and versatile recipe!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Vegetable oil (or any neutral oil)
- 0.25 cups Extra whole wheat flour
Instructions
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water, a little at a time, and mix the dough with your hands until it comes together.
Knead the dough for about 8-10 minutes until it becomes smooth and pliable. If it's too sticky, add a sprinkle of the extra flour. If it's too dry, add a few drops of water.
Cover the dough with a damp cloth and let it rest for 15 minutes.
After resting, divide the dough into 6 equal portions and roll them into smooth balls.
On a floured surface, roll out one ball into a flat circle, approximately 6-8 inches in diameter. Dust with extra flour as needed to prevent sticking.
Brush a light layer of vegetable oil onto the surface of the rolled-out dough, fold it in half, then brush with more oil and fold into quarters to form a triangle. Roll it out again lightly to maintain flakiness.
Heat a skillet or tawa over medium heat.
Place the rolled paratha on the hot skillet, cooking for 1-2 minutes on one side until small bubbles form.
Flip the paratha, drizzle or brush a small amount of oil on the cooked side, and press lightly with a spatula to ensure even cooking.
Flip again, brush oil on the second side, and cook until both sides are golden brown with visible layers.
Repeat the process with the remaining dough portions.
Serve hot with vegetable curry, chutney, or yogurt substitute for a fully dairy-free meal.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 202.4 g | 74% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 1.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1117 mg | 24% | |
*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.
