Paratha, a crispy, layered Indian flatbread, is a unique treat that just begs to be torn apart with your fingers, dunked into a spicy curry, then popped into your mouth!
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What is a paratha?
A paratha (“parotta” in south India) is a coiled flatbread with multiple crispy layers. Think puff pastry transformed into a softer, flavorful flatbread. Parathas are commonly eaten in India, Pakistan, Bangladesh and Nepal, with some variations.
The north Indian lachha paratha (meaning coiled paratha) or khasta paratha (crispy paratha) is made with whole wheat flour. The south Indian parotta, also coiled, is made with refined flour.
A paratha is unleavened and it is not stuffed, like an aloo paratha or a gobi paratha would be. But what makes this plain paratha without any stuffing just as beloved and decadent are its delicious, flaky layers and rich, buttery flavor.
Getting those coils and layers just right involves a bit of technique, but I’ve simplified the process enough so even a kid could make it, with great results. There is also no ghee in this vegan paratha, of course. Instead what we will use is melted vegan butter for that same delicious flavor and richness.
Why you will love this recipe
- Crispy, buttery and delicious. There are so many delightful layers in this paratha. The outside layers are crunchy and flaky and those on the inside are tender and butter-soft. The cultured vegan butter adds a delightful, buttery flavor.
- Quick and relatively easy recipe. This flatbread recipe goes from start to finish in under an hour even if you are newer to the process. Keep in mind that there is a learning curve with any Indian flatbread, like roti or vegan naan, and you may not get perfect results the very first time. But you will definitely get better each time you make these.
- Few ingredients. You need just a few pantry ingredients for this recipe, including flour and vegan butter.
- Everyone friendly. Kids and adults will love this recipe. And it’s vegan, soy-free and nut-free.
Ingredients
- All-purpose flour (or maida). If you want to make a healthier version, swap out the all-purpose flour for durum whole wheat flour or atta. The paratha won’t be as crispy, but it will be delicious.
- Neutral oil. Use any unflavored vegetable oil, including sunflower oil, safflower oil, grape seed oil and avocado oil.
- Vegan butter. You can use my recipe for homemade vegan butter or use store bought. You can just use oil but vegan butter will give you the flakiest parathas.
How to make paratha
Mix flour and salt in a bowl. Drizzle the oil into the flour.
Mix the oil in quickly so drops of the oil are dispersed throughout the flour.
Trickle in water, a bit at a time, and knead until a smooth, supple dough forms. Place in the bowl, cover and set aside for at least 30 minutes.
Turn out the rested dough on a floured surface and dust a rolling pin with flour.
Roll the dough into a rectangle about 14 inches long and 12 inches wide. Brush with melted butter all over and sprinkle a bit of flour.
Working along the shorter edge, lift the dough and fold it over itself, then repeat for the other side, creating three distinct layers.
Brush the folded dough with butter, sprinkle flour, and then fold into thirds again.
Roll out the folded dough, again to a rectangle about 14 inches long and 13 inches wide.
Brush with butter all the way to the edges and sprinkle flour.
Starting on the short side, roll the dough into a tight cylinder.
Tuck the seams in…
…then cut the cylinder into 12 equal pieces.
You should have rolls that look like these, with all the many layers we have created distinctly visible.
Flour the surface very lightly, if needed, and roll out a paratha that’s about five inches in diameter.
Heat a non-stick griddle or cast-iron griddle over medium-high heat. Place the paratha on it and let it cook until it begins to bubble.
Flip over and brush with a bit of vegan butter. Once the underside has golden brown spots, flip again and cook the other side. Brush some butter again if you wish.
As soon as the paratha comes off the stove wrap it in a kitchen towel. Once all the parathas have been cooked, pick them up, still in the towel, and crush them between your palms.
This step helps separate the layers and makes the parathas softer. Serve the parathas immediately.
Tips for success
- If, when rolling out the dough, you find that it springs back quickly, let the dough stand for 5-10 minutes so it rests and relaxes before you attempt to roll again.
- Don’t roll the parathas too thin–you will risk flattening out the layers.
- Don’t lean into the rolling pin as you roll the parathas. Let your wrists do the work. This will keep you from putting too much pressure on the parathas as you roll them.
- You can make the paratha dough up to two days in advance. Store in the fridge in an airtight container. Let the dough stand at room temperature for an hour before working with it.
Serving suggestions
- Parathas taste amazing with spicy Indian curries like vegan butter chicken, chana masala and Chettinad mushroom masala.
- You can also serve them with a dal, like vegan dal makhani or this spicy urad dal. Serve a sabzi on the side, like baingan bharta or bhindi masala.
- Serve with vegan yogurt or vegan raita and an Indian lime pickle.
Storage instructions
- Refrigerate: The cooked parathas will keep in the refrigerator for up to four days.
- Freeze: Freeze the parathas in a freezer-safe bag or air-tight container for up to four months.
- Reheat: Reheat the parathas on a hot griddle until warmed through and soft again.
More tasty Indian flatbreads
Love this paratha recipe? Check out more Indian vegan recipes on Holy Cow Vegan!
Paratha
Equipment
-
Rolling pin
-
Cast iron griddle or non-stick griddle
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon vegetable oil (any neutral oil, including avocado oil, sunflower oil, safflower oil and grape seed oil)
- 6 tablespoons vegan butter (melted)
- 1 teaspoon salt
Instructions
-
Mix flour and salt in a bowl. Drizzle the oil over the flour. Mix the oil in quickly so drops of the oil are dispersed throughout the flour.
-
Trickle in water, a bit at a time, and knead until a smooth, supple dough forms. Place in the bowl, cover and set aside for at least 30 minutes.
-
Turn out the rested dough on a floured surface and dust a rolling pin with flour.
-
Roll the dough into a rectangle about 14 inches long and 12 inches wide. Brush with melted butter all over and sprinkle a bit of flour.
-
Working along the shorter edge, lift the dough and fold it over itself, then repeat for the other side, creating three distinct layers.
-
Brush the folded dough with butter, sprinkle flour, and then fold into thirds again.
-
Roll out the folded dough, again to a rectangle about 14 inches long and 13 inches wide. Brush with butter all the way to the edges and sprinkle flour.
-
Starting on the short side, roll the dough into a tight cylinder. Cut the cylinder into 12 equal pieces.
-
Flour the surface very lightly, if needed, and roll out a paratha about five inches in diameter.
-
Heat a non-stick griddle or cast-iron griddle over medium high heat. Place the paratha on it and let it cook until it begins to bubble.
-
Flip over and brush with a bit of vegan butter. Once the underside has golden-brown spots, flip again and cook the other side. Brush some butter again if you wish.
-
As soon as the paratha comes off the stove wrap it in a kitchen towel. Once all the parathas have been cooked, pick them up, still in the towel, and crush them between your palms. This step helps separate the layers and makes the parathas softer. Serve the parathas immediately.
Notes
- If, when rolling out the dough, you find that it springs back quickly, let the dough stand for 5-10 minutes so it rests and relaxes before you attempt to roll again.
- Don’t roll the parathas too thin–you will risk flattening out the layers.
- Don’t lean into the rolling pin as you roll the parathas. Let your wrists do the work. This will keep you from putting too much pressure on the parathas as you roll them.
- You can make the paratha dough up to two days in advance. Store in the fridge in an airtight container. Let the dough stand at room temperature for an hour before working with it.
Storage suggestions
- Refrigerate: The cooked parathas will keep in the refrigerator for up to four days.
- Freeze: Freeze the parathas in a freezer-safe bag or air-tight container for up to four months.
- Reheat: Reheat the parathas on a hot griddle until warmed through and soft again.
Nutrition
The post Paratha (Parotta) | Flaky Indian Flatbread appeared first on Holy Cow Vegan.
