Vegan Traditional Indian Paratha
Discover the rich, flaky goodness of Vegan Traditional Indian Paratha, a plant-based twist on the beloved classic flatbread. Made with wholesome whole wheat flour, this recipe delivers authentic layers of crisp, buttery texture without the dairy, thanks to vegan butter or margarine. The careful kneading process, folding technique, and hot skillet cooking create the signature flaky, golden appearance that makes parathas so irresistible. Perfect for pairing with spicy curries, tangy chutneys, or savored solo as a snack, this recipe is easy to prepare and ideal for beginners. Ready in under an hour, these vegan parathas are a flavorful and versatile addition to your Indian-inspired meal repertoire.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Neutral vegetable oil
- 4 tablespoons Vegan butter or margarine
- 0.5 cups Additional whole wheat flour (for rolling)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water while mixing to form a soft, pliable dough.
Knead the dough for about 8-10 minutes until smooth and elastic. Add 1 tablespoon of vegetable oil during kneading to prevent sticking. Cover the dough with a damp cloth and let it rest for 20 minutes.
Divide the rested dough into 8 equal-sized balls. Flatten each ball slightly into a disc shape.
Lightly flour a clean surface and rolling pin. Roll out one dough ball into a thin circle, about 6-7 inches in diameter.
Brush a thin layer of vegan butter or margarine over the surface of the rolled dough. Fold the dough in half, brush with butter again, then fold into a quarter shape to form a triangle. Roll out the triangle gently to flatten it again.
Heat a skillet or tawa over medium heat. Place the rolled triangle onto the hot skillet.
Cook for about 1-2 minutes on one side until dark spots appear, then flip it over. Brush the cooked side with a little oil or vegan butter, then cook the second side for another 1-2 minutes.
Flip the paratha one more time, brush the surface again, and cook for a final 30 seconds to 1 minute until golden brown and flaky.
Repeat the process for the remaining dough balls.
Serve warm with chutney, curry, or your favorite vegan dishes.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 1.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1052 mg | 22% | |
*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.
