This Quick Vegan Paratha is inspired by an Indian staple and perfect for any meals. All you need is 5 minutes to prep the batter!
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It’s no secret that everyone loves bread with their meals. It’s the vessel for wrapping, dipping, and comfort all in one. And this quick vegan paratha is no different.
What is paratha?
Paratha is a flatbread that is native to South Asian countries. Traditionally, parathas are made similarly to puff pastry where you use a laminated dough technique and lots of ghee to create layers. However, depending on the region the layers may not happen.
Today, we are using the same traditional ingredients but in a varied way to make a quick vegan version where you can have the batter ready in just 5 minutes.
We know this is not how you traditionally make a dough and layered flakey version of paratha, however, we are using the same concept to make a quick version.
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Why You’ll Love This Dish
- Easy – The batter for this is ready in just 5 minutes
- Great for all meals– this flatbread literally can be served at all meals throughout the day
- Gluten Free and Allergen Friendly Options – we’ve tested this recipe with gluten free all purpose flour and whole wheat flour and all work perfectly making this a great bread option for those with allergy needs
🥘Recipe Ingredients
Gather your ingredients!
- Flour – all-purpose flour is the best if you have no allergy or dietary needs
- Non-dairy Butter – we used Country Crock sticks to melt. Since this isn’t a baking recipe, like a cake for example, the brand shouldn’t matter much.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Flour – Gluten Free all-purpose flour and Whole Wheat flour have been tested with this recipe. You may need to add a few additional tablespoons of water depending on the option you choose. See the video below for the batter consistency.
- Non-dairy Butter – you could also use oil in this recipe
- Add-ins – Feel free to change up the spices, add in some variations like different vegetables or fruits or nuts depending on when you plan to serve it. You will want any add-ins to be minced in sized.
Step by Step Instructions for quick vegan paratha:
Step 1. Add all the ingredients together in a large bowl and whisk together until no lumps remain.
Step 2. Heat skillet to medium high. Lightly coat with oil or more non-dairy butter.
Step 3. Pour batter into skillet and use a spoon to spread out if needed.
Cook for 1-2 minutes, then flip and cook for another 1-2 minutes. Flip back to first side and cook for 30 seconds, flip again for 30 more seconds. Gently press on both sides of the bread to help getting it to puff up.
Remove and brush with more non-dairy butter if desired. Repeat until no batter remains.
Recipe FAQs:
Yes, the only top allergen in this recipe is the flour. We have tested with all purpose gluten free flour and it works great. Depending on the flour, you may need to add an additional tablespoon of water at a time to get the right consistency.
Paratha can be eaten at any time of day with any meal. Feel free to switch up the spice and/or add-ins as desired depending on the meal you are serving it with.
Yes. Once made, let cool completely and you can store in an air tight container in the fridge for 1-3 days.
Yes, just make sure to use a large enough bowl to hold all your ingredients.
No, we don’t recommend freezing this dish.
Other Vegan Bread Recipes to Consider:
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🥳 Get the Full Recipe
Quick Vegan Paratha
Ingredients
- 1 cup all purpose flour, can use whole wheat or gluten free*
- ¼ cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried chives
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes, optional, more or less to taste
- 1 ½ cups water
- 1-3 teaspoon oil, more as needed
Instructions
- In a large bowl, add all the ingredients except the water and oil. Whisk together. Add in the water and whisk until no lumps remain.
- Using a non-skillet skillet (preferably cast iron) over medium heat*, add 1 teaspoon oil, and then pour ¼ to ⅓ cup batter into the skillet. Use a spoon as needed to push the liquid out.
- Cook for 1-2 minutes, then flip and cook for another 1-2 minutes. Flip back to first side and cook for 30 seconds, flip again for 30 more seconds. Gently press on both sides of the bread to help getting it to puff up. Remove and brush with more non-dairy butter if desired. Repeat until no batter remains.
Absolutely genius! I used fresh parsley and brushed with vegan butter when warm. They were so satisfying and delicious, and ideal to save buying bread shop products with additives, or when there is no time to make dough. Thank you!
totally agree!
I made these with your Butter Cauliflower. Delicious! Thank you! … I’m trying to become vegan!
yay! SO happy to hear that. and best of luck on your journey
I made this with dinner tonight using gf ap flour. My husband really enjoyed it and was impressed that it was gf. I will definitely add this to my rotation of quick breads.
SO glad it was a hit!
I love bread and I was searching desperately for something easy and delicious so I won’t have to eat store bought bread and here it is…..You are the best🌷
yay!