Vegan Whole Wheat Paratha
Elevate your mealtime with this Vegan Whole Wheat Paratha recipe, a healthy and flavorful take on a traditional Indian flatbread. Made with simple ingredients like whole wheat flour, vegan butter, and a touch of salt, this recipe yields soft, flaky parathas that are perfect for scooping up curries, dipping into chutneys, or enjoying as a snack. The dough is enriched with neutral oil for added pliability and rested to ensure an effortlessly smooth rolling process. Cooked on a hot skillet until golden with hints of puffiness, these parathas are brushed with vegan butter for an extra layer of indulgence without compromising on a plant-based lifestyle. Ready in just 40 minutes and yielding 8 delicious parathas, this quick vegan flatbread is a wholesome addition to your recipe repertoire and a must-try for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Neutral cooking oil (e.g., sunflower or avocado)
- 0.25 cups Extra whole wheat flour
- 2 tablespoons Vegan butter or oil (for brushing)
Instructions
In a large mixing bowl, combine 2 cups of whole wheat flour and 0.5 teaspoons of salt.
Slowly add 0.75 cups of water, a little at a time, while kneading the mixture into a soft, pliable dough. The dough should not be sticky; adjust water or flour as needed.
Add 2 tablespoons of neutral cooking oil to the dough and knead for an additional 3-4 minutes until smooth and well-combined.
Cover the dough with a damp cloth and let it rest for 15 minutes.
After resting, divide the dough into 8 equal portions and shape each portion into a ball.
Dust your work surface with a small amount of the extra whole wheat flour. Roll out one dough ball into a thin circle, around 6-7 inches in diameter. Keep the remaining dough balls covered to prevent drying out.
Heat a non-stick skillet or tawa over medium heat. Place the rolled-out paratha onto the hot skillet.
After 30-40 seconds, flip the paratha. Lightly brush the top with vegan butter or oil as it cooks. Cook for another 30-40 seconds, then flip again and brush the other side with vegan butter or oil.
Continue flipping and cooking for about 1-2 minutes until both sides are golden brown and evenly cooked, with light puffing or small brown spots.
Remove the paratha from the skillet and place it on a plate. Cover with a clean kitchen towel to keep it warm while you repeat the process with the remaining dough balls.
Serve the vegan whole wheat parathas warm with your favorite curry, chutney, or as a side to any meal.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 1.3 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1076 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.
