Vegan Paneer Paratha
Discover the ultimate comfort food with this Vegan Paneer Paratha recipe, a plant-based twist on a beloved Indian classic! Perfect for breakfast, lunch, or dinner, these stuffed flatbreads are made with wholesome whole wheat flour and filled with a creamy, dairy-free "paneer" crafted from cashew nuts, nutritional yeast, and aromatic spices like cumin and turmeric. The filling is elevated with fresh ingredients like chopped onion, green chili, and cilantro for a burst of flavor in every bite. Cooked to golden perfection on a skillet and served warm, these parathas pair beautifully with vegan yogurt or tangy chutneys. Quick to prepare and irresistibly delicious, this healthy vegan recipe is packed with protein and ideal for anyone looking to enjoy authentic Indian fare with a plant-based twist.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Water
- 0.5 teaspoon Salt
- 1 cup Cashew nuts
- 1 tablespoon Lemon juice
- 2 tablespoons Nutritional yeast
- 1 teaspoon Cumin powder
- 0.5 cup Onion, finely chopped
- 1 tablespoon Green chili, finely chopped
- 0.25 cup Cilantro, chopped
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Black salt
- 2 tablespoons Vegetable oil
- 0.25 cup Additional whole wheat flour for dusting
Instructions
Begin by soaking the cashew nuts in hot water for 15 minutes, then drain.
To make the vegan paneer, blend soaked cashew nuts, lemon juice, nutritional yeast, and turmeric powder in a food processor until smooth. Transfer the mixture to a mixing bowl.
Add chopped onion, green chili, cilantro, cumin powder, black salt, and regular salt to the cashew mixture. Mix well to form a uniform filling.
In a large mixing bowl, combine whole wheat flour and half a teaspoon of salt. Gradually add water and knead the dough until it becomes smooth and elastic. Cover and let it rest for 15 minutes.
Divide the dough and paneer filling into equal parts, typically making 8 balls of dough and 8 portions of filling.
Roll out each dough ball into a small circle using a rolling pin and some additional flour for dusting.
Place a portion of the paneer mixture in the center of the rolled dough. Gather the edges of the dough around the filling, pinching to seal. Flatten gently and roll into a 6-inch circle.
Heat a skillet or griddle over medium heat and brush lightly with vegetable oil. Cook the paratha for 2-3 minutes on each side until golden brown and cooked through. Repeat for remaining parathas.
Serve hot with vegan yogurt or your choice of chutney.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 14.4 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2516 mg | 54% | |
*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.
