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    Home > Indian Vegan Recipes

    Khasta Paratha/Parotta

    Posted: Nov 22, 2011 ยท Updated: Dec 3, 2021

    Jump to Recipe Pin Recipe
    Khasta Paratha, a flaky flatbread from India, is a unique treat that just begs to be torn apart with your fingers, dunked into a spicy curry, then popped into your mouth.
    Khasta Paratha, torn up to show the layers, in a white plate

    I've seen as many versions of this dish as there are cooks. Some recipes are rather straightforward and not unlike those for other flatbreads like rotis. The problem is, they end up looking and tasting no different than rotis. Others, modeled along the south Indian parotta, require tons of technique -- enough to make you throw up your hands and call in for chow mein.

    A partial shot of flaky, crispy, multi-layered khasta parathas on a white background

    My recipe produces a result that's not just crispy and layered and flaky and uber-delicious (exactly what a Khasta Paratha should be), but it's also easy enough that a child could make it. Really. I do away with all the complicated rolling instructions and instead use a technique not unlike that used for puff pastry (a trick I learned from watching Sanjeev Kapoor, one of my favorite Indian TV chefs). All you need is some time, and that's not dedicated time because you don't have to stand over a stove slaving away or anything like that.

    My Khasta Paratha also does away with ghee, which is traditionally used in this dish and which, of course, is a cholesterol-packed animal product. Instead, I use heart-healthy canola oil. Use any flavorless vegetable oil you have on hand.

    I made these parathas this past weekend and we had them with My Dad's Not-Mutton Mushroom Curry-- one of my most cherished recipes from this blog. Trust me, I wouldn't just pair it with just any old bread.

    Here's the recipe. Enjoy, all!

    Looking for more Indian flatbread recipes?

    • Easy Aloo Paratha
    • Tofu Paratha
    • Homemade Indian Roti
    • Garlic Vegan Naan
    • Sourdough Roti

    Khasta Paratha / Parotta Recipe

    A stack of golden, freshly baked parathas on a white plate

    Khasta Paratha/Parotta

    Khasta Paratha, a flaky flatbread from India, is a unique treat that just begs to be torn apart with your fingers, dunked into a spicy curry, then popped into your mouth.
    5 from 40 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Bread
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Keyword: Khasta Paratha
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings: 10
    Calories: 138kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • ยผ cup vegetable oil
    • Water for kneading the dough
    Prevent your screen from going dark

    Instructions

    • Place the flour, salt and 1 tablespoon oil in a bowl and mix until the oil has dispersed through the flour.
    • Add enough water to make a stiff but pliable dough. Set the dough aside for at least 30 minutes so it can relax and roll out easily.
    • Roll the dough on a floured surface into a rectangle, about 10 X 7 inches.
    • Brush the entire top surface lightly with some oil, then dust lightly with a little flour.
    • Lift the sides of the rectangle and fold them one over the other horizontally, so you have three layers.
    • Place the rectangle of dough in the refrigerator on a flat surface, like a cookie sheet.
    • After half an hour, pull out the dough, roll it again into a rectangle about 10 X 7 inches, brush with oil, dust with flour, and fold again to get three more layers. Put it back in the refrigerator.
    • Repeat the entire process two more times.
    • After you've folded and refrigerated the dough four times, roll it again into a rectangle and brush it with oil. This time, roll the dough horizontally the way you would a jelly roll.
    • When you have a cylinder, tuck the seam under and, using a knife, cut it into 10 equal portions.
    • Take one roll, flatten it, and then roll it into a circle, about 6 inches in diameter. Don't make the paratha too think, or you will end up flattening the layers. Use some flour to help you roll, if the dough sticks. Repeat for all the remaining 9 portions.
    • Heat a griddle until it's piping hot. Lower the heat to medium-high, place a paratha on the griddle, and wait until bubbles appear.
    • Flip over the paratha and lightly brush some oil on the surface. When the underside is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear.
    • Serve rightaway.

    Nutrition

    Calories: 138kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Sodium: 233mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Radhika

      February 05, 2022 at 10:26 am

      5 stars
      Hi Vaishali, I had saved your mushroom peas korma (with coconut milk, poppy seeds, green chilis etc) a few years ago. I used to make it all the time, and now tried to dig it up but the link leads to me this page. Any chance you still have that recipe? It was the best mushroom side I've ever made!

      Reply
      • Vaishali

        February 05, 2022 at 10:40 am

        Hi Radhika, I removed it because it didn't look like it was getting any interest, but I'll probably repost it soon. Happy you enjoyed it. Here's the recipe meanwhile.
        MUSHROOM AND PEAS KORMA RECIPE:
        1 8-oz package of crimini mushrooms (can use button or even shiitake), sliced

        1 cup frozen green peas

        1 large onion, finely diced

        2 ยฝ-inch sticks of cinnamon

        2 cardamom cloves, seeds powdered

        2 cloves

        For the masala, grind together:

        3 green chillies

        1-inch piece ginger

        ยผ cup chopped coriander leaves

        2 cloves of garlic

        1 tsp coriander seeds, powdered

        1 tsp poppy seeds

        ยฝ tsp fennel seeds (saunf), powdered

        ยฝ cup coconut milk

        In a saucepan, heat the oil

        Add the cinnamon, cloves and powdered cardamom and stir for a few seconds until fragrant.

        Add the onions and saute until brown spots appear.

        Add the mushrooms and stir until they soften, about 3-4 minutes.

        Add the ground masala and stir well. Cook for about 3 minutes before adding ยฝ to 1 cup of water, depending on how runny you want your gravy to be.

        Add the peas and salt.

        Cook until the peas and mushrooms are tender, about five more minutes.

        Check salt. Garnish, if desired, with coriander.

        Reply
    2. Sam

      November 01, 2021 at 2:05 am

      5 stars
      I love this recipe! It was very easy to follow, and the result is delicious. I make these every few weeks to eat with butter chicken. The parathas turn out very tasty and flaky. They hold up well and don't fall apart when you are eating them. My boyfriend and I used to order Indian take away regularly, but he prefers these parathas to the ones we ordered. So now he prefers if I make this recipe and we make our own butter chicken and rice. Thank you so much for sharing this recipe!

      Reply
      • Vaishali

        November 01, 2021 at 1:12 pm

        Hi Sam, that's lovely to hear. My husband Desi loves these parathas too--they are often on our menu. Thanks for sharing.

        Reply
    3. ANWAAR

      August 09, 2021 at 4:34 am

      5 stars
      WHAT IF I MAKE CHAPATI FROM DOUGH FOR PARATH FROM YOUR RECEPE AND STORE IT IN REFEGERATOR OVER NIGHT AND MAKE PARATHA IN THE MORNING WITH THE DOUGH CAN IT BE POSSIBLE TO MAKE THE GHEE PARATHA AND FEEL THE TASTE OF IT.PLEASE REPLY TO IT.

      Reply
    4. Hussain Bilal

      April 13, 2021 at 4:38 pm

      5 stars
      Can I use corn or vegetable oil for frozen paratha?

      Reply
    5. Angelica

      March 17, 2021 at 11:59 pm

      Can I cook this and eat the day after ? If so how can I store to keep fresh...

      Reply
      • Vaishali

        March 18, 2021 at 12:12 am

        Store in an airtight container in the refrigerator and warm on the griddle before serving.

        Reply
    6. mrsj03

      October 26, 2020 at 6:20 am

      5 stars
      Fantastic thank you, just an fyi ghee is MUCH HEALTHIER for us than canola oil, which it's toxic to humans due to the way it is extracted. Ghee is natural. I am a nutritionist

      Reply
      • Vaishali

        October 26, 2020 at 9:12 am

        Thatโ€™s really not true about ghee being better. Itโ€™s packed with cholesterol like any dairy product. Natural and less processed fats like olive, avocado and coconut oil are much better. Also ghee comes from the suffering of cows who are pumped with hormones and their calves who are deprived of their motherโ€™s milk and often end up in the veal industry.

        Reply
        • Phil

          January 18, 2021 at 11:16 pm

          5 stars
          Yes, no butter for me (risk of diabetes and chloresterol) I am using coconut oil. Will also try canola !

          Reply
      • Trent

        March 03, 2021 at 1:55 am

        Ghee isnโ€™t vegan suitable tho is it?

        Reply
        • Vaishali

          March 03, 2021 at 9:18 am

          It comes from animals, so no, it isnโ€™t.

          Reply
    7. Hywel

      May 02, 2020 at 1:19 pm

      Once finished, are these suitable for freezing?

      Reply
      • Vaishali

        May 02, 2020 at 6:14 pm

        Yes!

        Reply
    8. Adam

      April 26, 2020 at 12:59 pm

      5 stars
      Brilliant and very simple. Thank-you.

      Reply
      • Vaishali

        April 26, 2020 at 7:30 pm

        Glad you tried it!

        Reply
    9. Corinne

      April 03, 2020 at 10:39 am

      I'm craving dahl and paratha like I had in Sri Lanka, and this recipe seems amazing and super simple. But 9 is way too many for just myself. Can I refrigerate the dough after cutting the roll? Or even freeze it?
      Thank you

      Reply
    10. Ashanti

      March 27, 2020 at 2:10 pm

      I donโ€™t know if it will work but iโ€™m going to try this recipe with whole wheat! Really hope it will work. ??

      Reply
    11. Shammin

      March 26, 2020 at 10:10 pm

      5 stars
      Found this recipe at the last minute when i decided to make parathas to go with a meat curry for lunch today. I made 8 parathas as i felt 10 would make tbem too small. Since i was rushed i only chilled for 15 minutes between each fold and it turned out so well and just like store bought! My husband and children loved it! Thank you!

      Reply
    12. sandhya

      January 17, 2020 at 4:26 am

      Nice recipe, Thanks for sharing.

      Reply
    13. Monika

      January 12, 2020 at 11:10 pm

      5 stars
      Hi, thank you for sharing this recipe, itโ€™s definitely a keeper! I made these last night and it turned out well, pure flaky deliciousness that my family enjoyed immensely. โ˜บ๏ธ

      Reply
    14. fazu

      December 03, 2019 at 11:32 pm

      Wow its very tasty ..fantastic

      Reply
    15. Anna

      November 15, 2017 at 11:34 am

      5 stars
      Wonderful recipe. My paratha came out so crispy and flaky! I used melted coconut oil.

      Reply
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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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