This flaky, restaurant-style Paratha has so many crisp, delicious layers! Tear one apart with your fingers and dunk it into a spicy Indian curry or dal.
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, 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.
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.
Expert tips
- If the paratha dough springs back quickly when you roll, let the dough stand for 5-10 minutes so it rests and relaxes. Then try rolling 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 three 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 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 instructions
- 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
Love this paratha recipe? Check out more Indian vegan recipes on Holy Cow Vegan!
Paratha Recipe
Equipment
- Rolling pin
- Cast iron griddle or non-stick griddle
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon avocado oil or any neutral 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.
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.
Alina
Hi. I didn't know this fact! Thank you for saying it. I try to use organic oils like coconut, olive, grapeseed and organic grass fed butters but I will try some ghee now. 🙂 I'm in USA in a small town so I feel like a lot of people me included don't know the difference or reasons to use it.
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!