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A stack of parathas in plate.
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5 from 52 votes

Paratha recipe

Recipe for Indian restaurant style paratha with countless crispy layers that splinter as you tear into the soft center. Use it to scoop up a spicy Indian curry or dal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Bread
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 12 parathas
Calories: 136kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

US Customary - Metric

Instructions

  • Mix flour and salt in a bowl. Drizzle the oil over the flour.
    Oil drizzled over flour in bowl.
  • Mix the oil in quickly so drops of the oil are dispersed throughout the flour.
    Oil mixed in flour in bowl.
  • 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.
    Dough kneaded in bowl.
  • Turn out the rested dough on a floured surface and dust a rolling pin with flour.
    Paratha dough ready to roll on floured surface.
  • 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.
    Paratha dough rolled out and sprinkled with butter and flour.
  • Working along the shorter edge, lift the dough and fold it over itself, then repeat for the other side, creating three distinct layers.
    Paratha dough being folded for first time.
  • Brush the folded dough with butter, sprinkle flour.
    Paratha dough being folded.
  • Fold over into thirds again.
    Paratha dough after folding.
  • 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.
    Paratha dough after second roll.
  • Starting on the short side, roll the dough into a tight cylinder.
    Paratha dough rolled into a cylinder.
  • Cut the cylinder into 12 equal pieces.
    Cut outs of coiled dough on wooden board.
  • Flour the surface very lightly, if needed, and roll out a paratha about five inches in diameter.
    Paratha after rolling on wooden board.
  • 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.
    Paratha placed on griddle for roasting.
  • 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.
    Paratha roasted to golden-brown perfection on cast iron griddle.
  • 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 immediately.
    Crushing parathas wrapped in napkins in hands.

Nutrition

Serving: 1 paratha | Calories: 136kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 240mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.1g | Calcium: 3mg | Iron: 1mg