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!
Table of Contents
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 teaspoon salt
- 1 tablespoon vegetable oil (any neutral oil, including avocado oil, sunflower oil, safflower oil and grape seed oil)
- 6 tablespoons vegan butter (melted)
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.
Recipe 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.
- 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.
Jenna
Does the paratha dough require kneading? If so, for how long? thank you in advance for the help.
Vaishali
Knead until smooth, no more than 5 minutes.
Radhika
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!
Vaishali
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 ½-inch sticks of cinnamon
2 cardamom cloves, seeds powdered
2 cloves
For the masala, grind together:
3 green chillies
1-inch piece ginger
¼ cup chopped coriander leaves
2 cloves of garlic
1 tsp coriander seeds, powdered
1 tsp poppy seeds
½ tsp fennel seeds (saunf), powdered
½ 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 ½ 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.
Sam
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!
Vaishali
Hi Sam, that's lovely to hear. My husband Desi loves these parathas too--they are often on our menu. Thanks for sharing.
ANWAAR
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.
Hussain Bilal
Can I use corn or vegetable oil for frozen paratha?
Angelica
Can I cook this and eat the day after ? If so how can I store to keep fresh...
Vaishali
Store in an airtight container in the refrigerator and warm on the griddle before serving.
mrsj03
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
Vaishali
That’s really not true about ghee being better. It’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 mother’s milk and often end up in the veal industry.
Phil
Yes, no butter for me (risk of diabetes and chloresterol) I am using coconut oil. Will also try canola !
Trent
Ghee isn’t vegan suitable tho is it?
Vaishali
It comes from animals, so no, it isn’t.
Hywel
Once finished, are these suitable for freezing?
Vaishali
Yes!
Adam
Brilliant and very simple. Thank-you.
Vaishali
Glad you tried it!
Corinne
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
Ashanti
I don’t know if it will work but i’m going to try this recipe with whole wheat! Really hope it will work. ??
Shammin
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!
sandhya
Nice recipe, Thanks for sharing.
Monika
Hi, thank you for sharing this recipe, it’s definitely a keeper! I made these last night and it turned out well, pure flaky deliciousness that my family enjoyed immensely. ☺️
fazu
Wow its very tasty ..fantastic
Anna
Wonderful recipe. My paratha came out so crispy and flaky! I used melted coconut oil.
Anonymous
it was a mistake looking here, on such an empty stomach 🙂 if a good samosa isnt proof of the divine...what is? big hug-amazing site i just found!
Vaishali
Sarah, thanks for the feedback. Glad you enjoyed the parathas and biryani. 🙂
Sarah
This was excellent! I used white spelt since I can't have wheat at the moment, and it turned out great. I also made your restaurant style veg biryani with it, along with a green bean dish...altogether I felt like I was eating at an Indian restaurant!
Miri
I dont know why I always thought khasta paratha had besan in it....and yes SK is great at simplifying Indian recipes isnt he ? cant wait to try this!
Miri
Heather
I just get confused how you fold 4 corners to make 3 layers. Help!
Anonymous
You fold take the top and bottom
Corner of one side and fold it to the middle and the you fold the other side over it, kind of like you fold a pamphlet. Hope that helps!
Anonymous
Thanks Vaishali, I m currently residing in Korukonda, a small village 70 kms away from Visakhapatnam, Andhra Pradesh.
God Bless
Nisha.
Vaishali
Smultron Soul, thanks for letting me know--happy you enjoyed them. Happy Thanksgiving!
Vaishali
Rashmi, thanks!
Nisha, Maida would definitely work for this recipe, if you want to make it. APF is also refined like maida, so there is no advantage to using one over the other. And it's okay to use them, so long as it's a once-in-a-while treat.
I haven't lived in India a long time so I wouldn't know where to buy APF, but maybe a reader would know? I'll ask some Indian friends too.
It would help us to know where you live-- I think APF is available in some Indian cities, but I think it is marketed interchangeably with maida.
Smultron Soul
They look so flakey~! I made this with your not-mutton curry and it came out amazing. Thank you!
Anonymous
Hi vaushali,
I m dying to try out so many of your bread recipes, and this is definitely going to be one of them, but since do not have any access to APF, and not very keen on using maida; what to do? Pleaseeeeeeeeeeeeeee help me find out some way to get APF through online; or if u have any source person who knows where it can be found in India. Once again pleaseeeeeeee....help.
God Bless
Nisha.
Rashmi
Looks really so many layered and fluffy.
Vaishali
Thanks, everyone. 🙂
Sharmilee! :)
Looks perfect..flaky and the layers have come out soo good
Kalpana Sareesh
this is so so good..
Harini
The method sounds very easy! love the flaky Parotta!
Richa
yumm another fave veganized.. i love how flaky the paratha looks!! you are churning out some beauties.. that starry strawberry pie was so beautiful!
Richa @ Hobby And More Food Blog
Jeannie
Mmm. Serve rightaway and eatrightaway!
divya
Omg, super delicious and irresistible parotta....
Vatsala.
Pratha looks really khasta.
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Latha
Parotta looks so flaky and yummy! Love to have this with kurma.
Priya
Droolworthy and prefect looking parotta, feel like having some with paneer tikka masala.