Vegan Classic Indian Parantha
Discover the irresistible charm of traditional Indian bread with this Vegan Classic Indian Parantha recipe, a plant-based twist on a beloved comfort food. Featuring whole wheat flour, aromatic cumin seeds, fiery green chili, and fresh cilantro, this recipe marries simple ingredients with bold flavors for an authentic culinary experience. The dough is skillfully kneaded to perfection, rolled into thin rounds, and cooked to golden, crispy layers on a hot skillet. A finishing touch of vegan butter adds indulgent richness, making these paranthas a delightful accompaniment to vegan yogurt, tangy pickles, or hearty curries. Ready in under an hour, this dish is a quick and wholesome way to enjoy Indian cuisine while keeping it vegan-friendly. Perfect for breakfast, lunch, or dinner!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 0.5 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons Vegan butter
- 1 piece Green chili (finely chopped)
- 2 tablespoons Cilantro (finely chopped)
- 0.5 teaspoon Cumin seeds
Instructions
In a large mixing bowl, combine the whole wheat flour, salt, chopped green chili, chopped cilantro, and cumin seeds.
Add water gradually to the dry mixture, mixing it with your hands to form a dough. Knead until the dough is smooth and pliable, about 10 minutes.
Once the dough is ready, cover it with a damp cloth and let it rest for 15 minutes.
Divide the dough into 8 equal portions and roll each portion into a ball.
Flatten a dough ball slightly, sprinkle with a bit of flour, and use a rolling pin to roll it into a circle of about 6 inches in diameter.
Heat a non-stick skillet or frying pan over medium heat. Place the rolled-out circle onto the skillet.
Cook for about 1 minute or until bubbles start to form on the surface, then flip the parantha.
Drizzle about 1/2 teaspoon of vegetable oil around the edges of the parantha. Cook for 1-2 minutes on each side until golden brown and slightly crispy.
Once the parantha is cooked, spread a small amount of vegan butter on top while still warm. Repeat with the remaining dough balls.
Serve the vegan parantha hot with your choice of vegan yogurt or pickle.
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 2.0 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1065 mg | 23% | |
*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.
