Vegan Classic Indian Parathas
Discover the irresistible charm of Vegan Classic Indian Parathas, a plant-based twist on a beloved traditional flatbread. These flaky, golden-brown parcels are stuffed with a spiced potato filling brimming with the vibrant flavors of cumin, garam masala, ginger, and fresh coriander. Made with wholesome whole wheat flour and cooked to perfection using vegan butter or oil, they are a delightful fusion of heavenly aroma and hearty texture. Perfect for breakfast, lunch, or dinner, these parathas pair wonderfully with vegan yogurt, tangy pickles, or a steaming cup of chai. Simple to prepare yet bursting with authentic Indian flavors, this recipe is ideal for satisfying cravings while embracing a vegan lifestyle.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 1 teaspoon Salt
- 4 medium Potatoes
- 1 unit Green chili
- 1 teaspoon Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 2 tablespoons Chopped coriander leaves
- 0.25 cup Vegan butter or oil
Instructions
Begin by boiling the potatoes in a medium saucepan for 15-20 minutes until they are tender. Drain and let them cool slightly before peeling and mashing them smoothly.
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water while mixing to form a soft and pliable dough. Knead the dough for about 5-7 minutes until smooth. Cover with a damp cloth and set aside for at least 15 minutes.
In a separate bowl, mix the mashed potatoes with minced green chili, grated ginger, ground cumin, garam masala, coriander powder, and chopped coriander leaves. Mix well until all the spices are evenly distributed throughout the potatoes.
Divide the dough into 8 equal portions and roll each piece into a ball. Flatten one ball slightly and make a small cup shape by pinching the edges.
Place approximately 2 tablespoons of the potato filling into the center of the dough cup. Gently bring the edges together to seal the filling inside.
Dust the flat surface lightly with flour and roll out the filled dough ball evenly into a circle about 7-8 inches in diameter, taking care not to allow the filling to spill out.
Heat a non-stick pan or skillet over medium heat. Place the rolled paratha on the hot skillet and let it cook for 1 to 2 minutes until you see bubbles forming.
Flip the paratha and apply a small amount of vegan butter or oil. Cook the other side for 1 to 2 minutes until golden brown spots appear.
Repeat the process with the remaining dough and filling.
Serve hot with vegan yogurt or a side of pickle for a complete meal.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 348.4 g | 127% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 11.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5436 mg | 116% | |
*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.
