Masala Paratha – Vegan Richa


Masala Paratha is a spiced version of plain paratha and is the perfect snack, breakfast or side. The veggies and spices are all in the dough! Change up the veggies and flavors to preference, roll the flatbread, cook and serve or store. Freezer friendly. No stuffing the dough needed. GF option

Indian masala flatbreads stacked on a white plate

 

Homemade rotis and parathas are staples in my home and from time to time I make various variations. Masala paratha is an especially delicious variation. Parathas can be stuffed with veggies like calzones or can be a thick flatbread with various flours or veggies or spices added in. They are served as breakfast or snack or as a side with dals and curries.

They can be made just like rolled-out flat bread or stuffed with vegetables (spiced grated cauliflower, potatoes, carrots, radish or other vegetables, aloo paratha, Gobi paratha, mooli paratha ).

three masala parathas with small dishes of chutney and golden cutlery

They can also be stuffed with cooked lentils or split peas. For this spiced-up paratha version, I’m processing the veggies in a food processor and add them right into the dough.

We want to process the vegetables until they are a like a coarse meal and then we add the flour and a little bit of water to make that into a dough. Then roll it out and cook on the skillet until golden brown spots all over.

masala parathas on a plate and three small dishes with Indian chutneys

You can cook these flatbreads with or without oil. Store them in a covered container to keep them soft.

More flatbread recipes:

Vegan Naan

Broccoli Chickpea Stuffed Flatbread ; Broccoli Paratha Yeast-free

Spinach Paratha flatbread 

Gluten free Cauliflower Flatbread – Grainfree

Herb Garlic Flatbread Recipe No Yeast

Gluten free Naan Almond flour naan 

Print Recipe

Masala Paratha

Masala Paratha is a spiced version of paratha and is the perfect snack, breakfast or side for all your favorite Indian dishes. The veggies and spices are all in the dough! Change up the veggies and flavors to preference, roll the flatbread, cook and serve or store. Freezer friendly, No stuffing the dough needed. Gluten-free option

Prep Time25 mins

Cook Time35 mins

Total Time1 hr

Course: Side, Snack

Cuisine: Indian

Keyword: everyday indian flatbread, paratha, vegetable flatbread

Servings: 12

Calories: 111kcal

Author: Vegan Richa

Ingredients

  • 1/2 cup (50 g) cauliflower florets
  • 3/4 cup (160 g) cubed potato
  • 1/4 cup (39 g) frozen spinach thawed and squeezed to remove excess moisture
  • 1/4 cup (4 g) well packed chopped cilantro
  • 1 tablespoon hemp seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 an inch of ginger
  • 1/2 teaspoon dried fenugreek leaves (kasoori methi) optional but they add a nice flavor
  • 1/4 teaspoon carom seeds (ajwain) or cumin seeds
  • 1/2 teaspoon salt
  • 1 tablespoon oil plus more for cooking

For the flour:

  • 2-3 cups (250 g) of flour I usually use 3/4 cup of all purpose flour and 1 cup of whole wheat flour/chapati flour to begin with and then add more whole wheat flour as needed. You can use all whole wheat but use whole wheat chapati flour, see note
  • 1/4 cup (60 ml) water or more as needed

Instructions

  • Prep the veggies: Add all of the vegetables, spices and oil to the food processor.

  • Then process until all the vegetables are chopped into a coarse meal consistency.

  • Then add the flour. I usually start with 3/4 cup of all purpose flour and 1 cup of whole wheat flour, so a total 1 3/4 cup flourAdd two tablespoons of water and pulse the mixture. Process the mixture to mix all the vegetables with the flour.
  • Depending on the moisture content of your vegetables and flour absorption you might already get a dough at this point. Or you can add more water, one tablespoon at a time, until the mixture is a nice smooth dough.You don’t want the dough to be sticky because the vegetables are going to continue to leave moisture. Keep it slightly stiff. Once the dough is formed, remove it from the food processor and put it in a bowl. Add a little bit of flour on the dough and just smooth it out by kneading it for a few seconds and then let it sit for 10-15 mins.
  • Roll out the flatbreads: Prepare your workstation. Knead the dough for a few seconds and Divide the dough into equal sized balls. Then using a rolling pin or bottle, roll it out into circles. Use some flour on your workstation (which is either your kitchen counter or wood plate or marble). Make thick flatbreads, too thin will become too crispy . About a millimeter thick is what we are aiming for.

  • Once you’ve rolled out all of the flatbreads, heat up a skillet over medium high heat. Once the skillet is hot, add the flatbread to the skillet and let it cook until it starts to lightly bubble up.

  • Then flip it and continue to cook it until it starts to bubble up even more and is turning golden brown on the other side. Meanwhile, Press the flatbread for a few seconds everywhere.

  • Brush the top with a little bit of oil and flip it. Brush oil on the flipped side as well and Press with your spatula to cook .Depending on your stove, your skillet and the thickness of your flatbread, this whole cooking process can take anywhere from 2-6 minutes. You want some golden brown bubbles on both sides of the flatbread. Then take the flatbread off the skillet, cover with a heavy towel and let it sit.Repeat this process for all of the rolled-out flatbreads. You can brush some vegan butter on the flatbreads or just store them rolled in a thick kitchen towel. Store on the counter if you are consuming them within the day.

Notes

  • Add 2 tablespoons non dairy yogurt instead of water for softer paratha 
  • Keeping pressing different portions of  the paratha for a few seconds in between to keep them soft and help them cook evenly
  • To store them for longer, refrigerate for up to 4 days. Reheat on skillet or the microwave. If you are reheating in the microwave cover them with a damp paper towel.
  • Serve them with some vegan butter or olive oil, non dairy yogurt, Indian pickles or tomato chutney, or some dal or curry.
  • To make them gluten-free, you will have to change the entire process of making them. You will need to add in two tablespoons of chia seeds along with the vegetables, and then add your gluten free flour blend or you can use a mix of oat flour, almond flour, chickpea flour, and tapioca starch. Make a dough and then roll them out carefully. The gluten free flatbreads are going to be harder to roll out and they are going to be more delicate, but if you made a smooth good dough, it should work just fine.
  • whole wheat flour: You can use all of the flour as chapati wheat flour. Chapati flour is made with different wheat and it makes softer flatbreads. Other whole wheat flours are usually a  coarser grind and will generally make drier flatbreads if you don’t add a bit of all purpose flour .

Nutrition

Nutrition Facts

Masala Paratha

Amount Per Serving

Calories 111
Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.2g1%

Sodium 102mg4%

Potassium 115mg3%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 0.3g0%

Protein 3g6%

Vitamin A 454IU9%

Vitamin C 5mg6%

Calcium 20mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

 

ingredients needed for making Indian masala parathas

Ingredients:

  • flour: I use a mix of all-purpose and whole wheat ( see notes for more info and substitutions)
  • veggies: cauliflower florets, cubed potato, and frozen spinach
  • fresh herbs: chopped cilantro but if you don’t like cilantro you can use parsley
  • hemp seeds and sesame seeds add a lovely nuttiness to these parathas
  • seasoning: ground cumin, coriander, turmeric, paprika, ginger, dried fenugreek leaves, carom seeds (ajwain), or cumin seeds add a wonderful flavor to these

Tips & Recipe Variations:

  • To store these for longer, refrigerate them for up to 4 days. Reheat on a skillet or the microwave. If you are reheating in the microwave cover them with a damp paper towel.
  • Serve them with some vegan butter or olive oil, non dairy yogurt, Indian pickles or tomato chutney, or some dal or curry.
  • Add 2 tablespoons non dairy yogurt instead of water for softer paratha
  • Keeping pressing different portions of  the paratha for a few seconds in between to keep them soft and help them cook evenly.
  • To make this gluten-free, you will have to change the entire process of making them. You will need to also add two tablespoons of chia seeds along with the vegetables, and then add your gluten-free flour blend or you can use a mix of oat flour, almond flour, chickpea flour, and tapioca starch. Make a dough and then roll them out. The gluten-free breads are going to be harder to roll out and they are going to be more delicate, but if you made a smooth good dough, it should work just fine.
  • whole wheat flour. You can use all of the flour as chapati wheat flour. Chapati flour is made with different wheat and it makes softer flatbreads. Other whole wheat flours are usually coarser grind and will generally make drier flatbreads especially if using all wheat flour

How to make Masala Paratha

veggies in the container of a food processor

Add all of the vegetables, spices, and oil to the food processor.

veggies and flour in the container of a food processor

Then process until all the vegetables have broken down or chopped up into a coarse meal consistency.

flour and chopped veggies in a food processor container

Then add the flour.( I usually start with 3/4 cup of all purpose flour and 1 cup of whole wheat flour, so total 1 3/4 cup flour)

Add the flour and then two tablespoons of water and pulse the mixture. Process the mixture to mix all the vegetables with the flour.

paratha dough in a glass bowl

Depending on the moisture content of your vegetables and your flour absorption you might already get a dough at this point. Or you can add more water, one tablespoon at a time, until the mixture is a nice smooth dough.

You don’t want it to be sticky because the vegetables are going to continue to leave moisture. So you want a stiff dough. Once the dough is formed, remove it from the food processor and put it in a bowl.

Add a little bit of flour on the dough and just smooth it out by kneading it for a few seconds and then let it sit for 10-15 mins.,

small rolled balls of paratha dough on a marble countertop with a small dish of flour on the side

Prepare your workstation. Use some more whole wheat flour for rolling out the dough. Knead for a few seconds and Divide the dough into equal sized balls.
Then using a rolling pin or bottle, roll it out into circles. Use some flour on your workstation (which is either your kitchen counter or smooth wood or marble).

You need to make thick flatbreads, you don’t want them to be too thin, otherwise they will become too crispy . About a millimeter thick is what we are aiming for.

rolled out masala parathas on a white plate

Once you’ve rolled out all of the flatbread, heat up a skillet over medium high heat. Once the skillet is hot, place the flatbread to the skillet and let it cook until it starts to lightly bubble up.

a masala paratha being toasted in a flat skillet

Then flip it and continue to cook it until it starts to bubble up even more and is turning golden brown on the other side.

a freshy baked masala paratha on a black skillet

freshly toasted masala paratha in a black flat skillet

Press the flatbread for a few seconds everywhere.

an Indian flatbread being prepared in a black skillet

Brush the top with a little bit of oil and flip it. Press with your spatula to cook and brush some oil on the other side as well.

Depending on your stove, your skillet and the thickness of your flatbread, this whole cooking process can take anywhere from 2-6 minutes. You want some golden brown bubbles on both sides of the flatbread. Then take the flatbread off the skillet, cover with a thick towel and let it sit.

Repeat this process for all of the rolled-out flatbreads. You can brush some butter on all of the flatbreads or just keep them in a thick kitchen towel if you are consuming them within the day.

Storage:

Store

stacked masala parathas on a white plate with small side dishes on the side

 



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