Vegan Layered Indian Parotta
Discover the flaky, golden-brown perfection of Vegan Layered Indian Parotta—a plant-based twist on the traditional South Indian flatbread that’s as versatile as it is indulgent. Crafted from simple pantry staples like all-purpose flour, water, and vegan butter, this parotta recipe stands out with its signature multi-layered texture, achieved through a unique pleating and rolling technique. Each parotta is pan-cooked to crispy, buttery perfection, making it the ideal accompaniment to your favorite vegan curries or as a satisfying treat on its own. With a total prep and cook time under 70 minutes, this recipe is perfect for impressing guests or upgrading your weeknight dinner routine. Whether you're new to Indian cuisine or a seasoned enthusiast, this flaky, dairy-free delight is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 0.75 cup water
- 4 tablespoons vegetable oil
- 2 tablespoons vegan butter
- 2 tablespoons extra oil
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and sugar.
Gradually add water and 2 tablespoons of vegetable oil to the dry ingredients, mixing thoroughly.
Knead the mixture for about 10 minutes until a soft and pliable dough forms.
Coat the dough with 1 tablespoon of vegetable oil, cover it with a damp cloth, and let it rest for at least 30 minutes.
Divide the dough into 8 equal parts and roll each part into a smooth ball.
On a lightly oiled surface, take one dough ball and roll it out as thinly as possible using a rolling pin or your hands.
Brush the entire surface of the rolled-out dough with melted vegan butter.
Using your fingers, gently create pleats by folding the dough back and forth into a thin strip.
Roll the pleated strip into a tight coil, and tuck the end underneath.
Repeat the pleating and coiling process for the remaining dough balls.
Let the coiled dough rest for another 10 minutes, covered with a damp cloth.
Heat a large skillet or pan over medium heat, and lightly brush it with oil.
Take one rested coil, gently press and flatten it into a disc shape of around 6 inches in diameter.
Place the flattened parotta onto the heated skillet and cook for 2-3 minutes on each side, or until golden brown and flaky.
Repeat the cooking process with the remaining dough coils, adding more oil to the pan as necessary.
Once cooked, stack the parottas and gently crush them with your palms to reveal the layers.
Serve hot as a side or enjoy them with a vegan curry of your choice.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1369 mg | 60% | |
| Total Carbohydrate | 185.2 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 257 mg | 5% | |
*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.
