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, like roti, 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. 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.
How to make paratha
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. Check to get new recipe updates by email.
This step helps separate the layers and makes the parathas softer. Serve the parathas immediately.
Serve
Parathas taste amazing with spicy Indian curries like vegan butter chicken, chana masala and Chettinad mushroom masala. You can also serve the paratha 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
Refrigerate: Cooked paratha 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
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