Easy Vegan Plain Parathas
Super flaky, soft, and flexible, these vegan plain parathas are the perfect vessels for Indian stews and curries! Incredibly easy to make and only calls for 4 simple ingredients. These parathas are freezable, too!
Servings: 8 parathas
Calories: 122kcal
Ingredients
- 2 cups atta flour *
- 1 teaspoon salt
- ¾ - 1 cup water
- 2-3 tablespoons vegan butter melted ** (or ghee if not vegan)
Instructions
Making paratha dough
- In a large mixing bowl, combine together atta flour and salt. Mix well.2 cups atta flour , 1 teaspoon salt
- Gradually add in water while stirring until a dough forms. You might not need all the water. Knead the dough until soft and pliable, adding more water if the dough appears dry.¾ - 1 cup water
- Cover the dough with a damp cloth, and let it rest for 15-20 minutes.
- Once the time is up, knead the dough again, adding water, a teaspoon at a time if dough has dried up. Divide it into 8 equal portions, then roll each of them into a ball.
Rolling paratha
Triangular shaped
- Place a portion of dough on a flat surface dusted with flour, and roll it into a circle about 4-5 inches in diameter.
- Brush on some vegan butter, then fold it in half to form a semicircle. Brush on more oil and fold it in half again to form a triangle.2-3 tablespoons vegan butter
- Coat the dough with some flour, and roll it out to a triangular paratha. You might have to turn it while rolling to maintain its triangular shape.
Square shaped
- Similarly, start by placing a ball of dough on a flat surface dusted with flour, and roll it into a 4-5 inches circle.
- Brush on some vegan butter. Fold the left ⅓ side to the center and the right ⅓ side to the center. Brush on more butter.
- Now, fold the top ⅓ side to the center and the bottom ⅓ to the center to get a square.
- Roll the dough out into a square paratha, rotating the dough 90 degrees after a few rolls to maintain the square.
Cooking paratha
- Heat a heavy-bottomed cast-iron skillet or non-stick pan over medium-high heat for a few minutes.
- Once the pan is heated, place in a paratha. Cook until the bottom appears dry, about 30 seconds. Flip it over and brush on some vegan butter.
- Let the other side cook for 1-2 minutes until lightly browned. The dough should start puffing up at this point. Gently press it down using a flat spatula to ensure that the paratha cooks evenly.
- Flip again, and brush on butter on the other side. Cook for another 1-2 minutes, until dark brown spots appear on the bottom. Flip and cook until brown spots start appearing on the other side, another 1-2 minutes.
- Repeat for the remaining parathas. Serve and enjoy while fresh.
Notes
*Atta flour - Also known as Indian whole wheat flour. They are lighter in color and finer in texture when compared to regular whole wheat flour.
- You can find them in most well-stocked groceries or Indian/Asian markets. I usually get my atta flour online.
- You can substitute it with white whole wheat flour or all-purpose flour.
- If you are not vegan, feel free to use ghee in place to make these plain parathas.
- To melt butter, you can choose to microwave it for 15-30 seconds, or you can heat it up on low flames in a saucepan.
- Paratha dough should be soft and pliable but not sticky. If your dough is too wet, add more flour, a teaspoon at a time. The reverse is also true, so add more water, a teaspoon at a time, if your dough appears dry.
- I highly recommend using a heavy-bottomed skillet, like a cast-iron skillet, to make this recipe. If you use a thinner pan, you might have to slightly reduce the heat to prevent parathas from burning.
- Cook vegan parathas on medium-high to high heat. Cooking them on low flames might cause them to dry out and turn chewy.
- Cover them with a damp tea cloth to prevent them from drying out if you are not enjoying parathas immediately after cooking.
Nutrition
Calories: 122kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 316mg | Potassium: 110mg | Fiber: 3g | Sugar: 1g | Vitamin A: 136IU | Calcium: 12mg | Iron: 1mg
