10 Delicious Vegan Paratha Recipes (2024)

it is also loaded with fibre and antioxidants.

Parathas are a central part of South Asian cuisine and are usually eaten at any time of day. With people becoming more conscious of their diet, let’s delve into the top 10 ways to make a vegan paratha.

Known as one of the most popular types of bread in Desi culture, parathas are filled with delicious fillings. Devouring hot, buttery parathas filled with potato or cauliflower or aubergine sounds delicious.

What do these fillings have in common? They’re all vegan ingredients!

Veganism is the practice of abstaining from the use of animal products, particularly in a diet.

In the 21st century, we can see many people becoming more conscious of the food they are consuming. Veganism is being promoted more visibly through social media, celebrities and even in our favourite cookery shows.

Veganism is also a philosophy that rejects the commodity status of animals but what does this mean for a vegan diet.

It is widely recognised that a vegan diet offers copious amounts of health benefits.

In April 2020, Medical News Today said that a vegan diet provides:

“…better heart health, weight loss, and a reduced risk of chronic diseases. Research also suggests that vegan diets are better for the environment.”

Who wouldn’t want to make the best vegan parathas?

Here are 10 delicious vegan paratha recipes for you to try at home.

Broccoli Paratha

Broccoli parathas may not immediately make you think “yum!” but this healthy recipe is sure to change that.

Lightly sprinkled with masala, this is perfect for a lunch meal with its immunity-boosting properties.

Preparation Time: 15 mins

Cook Time: 15 mins

Serves: 4

Ingredients

• 1½ cups whole wheat flour
• Water as needed
• ½ Broccoli, chopped
• 1 Onion, finely diced
• 1 Garlic clove
• 2 Green chillies
• 1 tsp garam masala
• Salt to taste
• Olive oil

Method

1. Boil the broccoli for three minutes and add salt. Once boiled, drain and grind into a thick paste, adding garlic, garam masala and chillies.
2. In a mixing bowl, knead the dough using wheat and water, adding chopped onions and the broccoli paste. Leave the dough to rest for a few minutes.
3. Take a small ball of green dough and roll out into a square or circle.
4. Place on the hot griddle and cook until both sides are browned.
5. Pour a few drops of olive oil on top and enjoy!

Beetroot Paratha

This vegan paratha is not only bright pink and a treat to the eyes but it is also loaded with fibre and antioxidants.

Known to cleanse the liver, it’s recommended to pair beetroot paratha with simple plain yoghurt and pickle to get the full taste of the beets.

Preparation Time: 15 mins

Cook Time: 20 mins

Serves: 6

Ingredients

• 1½ cups whole wheat flour
• Water as needed
• ¾ cup beetroot, diced
• 1 tsp garam masala
• 2 Chillies
• 1 Garlic clove
• Salt to taste
• Olive oil

Method

1. Grate the beetroot in a mixing bowl and stir in salt, garlic and garam masala. Add flour to the mixing bowl with the seasoned beetroot.
2. Fold in two chopped chillies and mix to make a dough, adding water when required.
3. Divide the dough into six balls. Sprinkle some flour on the rolling board and roll into a slightly thicker paratha.
4. Heat a griddle or tawa and place the paratha on it. When bubbles begin to appear, flip the vegan paratha over.
5. Spread olive oil over until golden spots begin to appear on the pink paratha.
6. Repeat this with the five other dough balls.

Vegan Cheese Paratha

Vegan cheese is new territory for many with some restaurants and food chains executing it perfectly whilst others miss the mark completely.

Here are some really good ones to try: Asda’s Free From, Follow Your Heart dairy-free Italian-style and Sainsbury’s Deliciously Free From range.

Preparation Time: 10 mins

Cook Time: 15 mins

Serves: 4

Ingredients

• 1½ cups whole wheat flour
• Water as needed
• 2 cups vegan cheese, grated (or small bites if feta cheese)
• 1 Lime
• 1 Green chilli, chopped
• 1 Garlic clove, chopped
• Salt to taste
• Olive oil

Method

1. Place the cheese into a bowl and sprinkle with salt, garlic and chilli.
2. In a separate bowl, add flour and knead into a dough while adding water.
3. Divide the dough into four balls. Sprinkle some flour on the rolling board and roll one ball into a small square.
4. Sprinkle the cheese mixture in the centre of the square and squeeze some lime juice for taste.
5. Fold the edges towards the centre so the cheese is covered by dough and continue rolling out into a larger square shape.
6. Place on a hot griddle and when bubbles start to appear, flip your vegan paratha over.
7. Spread olive oil over until golden spots begin to appear. Remove from the heat and serve.

Quorn Meat Paratha

Quorn meat has been extremely successful in reinventing the vegan food options in supermarkets.

Even Olympic gold medallist Mo Farah has endorsed the brand Quorn which provides customers with a delicious and exciting meat-free substitute – perfect to add into your vegan paratha.

Preparation Time: 20 mins

Cook Time: 15 mins

Serves: 6-8

Ingredients

• ¾ packet of Quorn mince
• 1 Tomato, chopped
• Coriander, chopped
• 1½ cups of whole wheat flour
• Water as needed
• 1 Red onion, chopped
• 1 tsp garam masala
• 1 Green chilli, chopped
• 1 Garlic clove, minced
• Salt to taste
• Olive oil

Method

1. Add finely chopped onion and tomato to a saucepan and fry until softened. Stir in the Quorn meat and cook for 10 minutes on a medium heat.
2. Stir in the chopped coriander, chilli, masala, salt and garlic. Allow it to cook until any moisture has evaporated.
3. Add flour to a mixing bowl and knead into a dough adding water as needed.
4. Take a small handful of dough and form into a ball. Sprinkle some flour on the rolling board and roll one ball into a medium-sized square.
5. Sprinkle some of the Quorn mixture into the centre of the square.
6. Fold the edges towards the centre so the Quorn is covered by dough and continue rolling out into a larger square shape.
7. Heat the paratha on a griddle and when bubbles begin to appear, flip the vegan paratha over. Spread olive oil over and cook until golden spots begin to appear.

Papaya Paratha

Papaya is a great ingredient for a sweet vegan paratha.

The fruit has a subtly sweet flavour that is said to reduce heart disease and the possibility of diabetes.

Preparation Time: 15 mins

Cook Time: 20 mins

Serves: 4

Ingredients

• ¾ cup of whole wheat flour
• 3 tbsp oil
• Salt to taste
• 1 cup raw papaya, grated
• 1 tsp ginger, chopped
• Chopped coriander
• 1 Red chilli, chopped
• 1 tsp garlic
• ¼ tsp masala
• ¼ tsp black pepper
• 1 tsp dried mango powder

Method

1. Make the papaya stuffing mix by combining the papaya, ginger, coriander, chilli, garlic, masala, pepper, mango powder and salt.
2. Fold together until a clumpy green mixture is made and set aside.
3. Combine whole wheat flour, oil and salt in a separate mixing bowl to make into a semi-soft dough. Cover with a lid/cling film and set aside for 10 minutes.
4. Divide the stuffing into four equal portions. Divide the dough into four equally sized spheres.
5. Roll dough into a five-inch circle. Place a portion of the stuffing into the centre.
6. Bring the sides together in the circle and seal firmly. Roll again into a slightly bigger circle (6 – 8 inches).
7. Heat on a griddle or tawa. When bubbles begin to appear, flip the vegan paratha over.
8. Spread olive oil over and cook until golden spots begin to appear.

Khasta Paratha

The simple khasta paratha! This flaky flatbread looks delicious and begs to be torn apart, dunked into a spicy curry and eaten straight away.

Perfect for vegans, this paratha takes longer to make but is well worth the effort.

Preparation Time: 30 mins

Cook Time: 30 mins

Serves: 8-10

Ingredients

• 2 cups whole wheat flour
• 1 tsp salt
• Water as needed
• Oil

Method

1. Mix the flour, salt and oil in a bowl until the oil has dispersed through. Add enough water to make the dough stiff but pliable and set aside.
2. Roll the dough out into a rectangle, about 10 x 6 inches, and brush the entire top surface with some oil and sprinkle lightly with some flour.
3. Lift the sides and fold them over one another horizontally so there are three layers.
4. Place the rectangle in the fridge for 25 minutes.
5. Pull the dough out and roll again to ensure it is around 10 x 6 inches.
6. Brush with oil and fold into three layers again to place back in the fridge. Take out after 20 minutes and brush with oil again.
7. Roll dough into a cylinder shape and use a knife to cut it into 8 – 10 equal portions.
8. Take one roll and flatten it into a six-inch circle. Repeat for all portions.
9. Heat on a griddle until bubbles appear and then flip to do the same on the other side.

Spinach Paratha

Not sure what to do with your leftover saag? Or just really like spinach?

This vegan paratha made with spinach is a simple way to get your vitamins like magnesium, Vitamin C and iron into your daily diet.

Preparation Time: 10 mins

Cook Time: 15 mins

Serves: 5

Ingredients

• 1½ cups whole wheat flour
• 1 tsp salt
• 1 tsp garam masala
• 2 Green chillies, chopped
• 1 Garlic clove, minced
• Roasted cumin powder
• Spinach leaves
• Kale leaves (optional)
• Oil

Method

1. Add flour and oil in a mixing bowl and mix well.
2. Add the spinach leaves and kale to a blender and blend. Stir in the spices then grind into a smooth paste.
3. Add the mixture to the flour and form a medium-firm dough. Water is not compulsory, but you may add some if you feel the dough is not sticking.
4. Form the dough into a ball and cover for 10 minutes. Heat a tawa or griddle on a medium heat.
5. Take the dough out of the bowl and press to check it is firm. Roll one portion into a smooth ball and flatten in palms.
6. Roll out into a circle and dip into dry flour.
7. Place onto a tawa and wait until bubbles appear before flipping over. Press gently with a spatula.
8. Serve with curry, yoghurt or pickle!

Stuffed Cauliflower Paratha

Who doesn’t love cauliflower paratha? But have you ever tried this to make a scrumptious vegan paratha?

This simple recipe is sure to keep you going back for seconds – and thirds!

Preparation Time: 20 mins

Cook Time: 15 mins

Serves: 6

Ingredients

• 2 cups whole wheat flour
• Water as needed
• ½ Cauliflower
• 1 Onion, diced
• Coriander, chopped
• 1 Garlic clove, chopped
• 2 Green chillies, chopped
• 1 tsp garam masala
• Salt to taste
• Olive oil

Method

1. Chop cauliflower into small chunks and cook in a pot. Add the diced onion, coriander and spices and stir well.
2. Once the cauliflower has softened, mash with a wooden spoon until it creates a chunky mixture.
3. Add the flour to the mixing bowl and knead into a dough whilst adding water.
4. Divide the dough into six pieces and flatten each with your palm.
5. Sprinkle some flour on the rolling board and roll one ball into a small square.
6. Spread a healthy amount of the cauliflower stuffing into the centre of the square.
7. Fold edges towards the centre so the stuffing is covered by dough and continue rolling out into a larger square shape.
8. Heat on a griddle or tawa. When bubbles begin to appear, flip it over. Spread oil over and cook until golden spots begin to appear.

Aloo Paratha

Arguably the most common vegan paratha – the aloo paratha. A staple in Desi cuisine, this paratha is loved across the world.

It can be enjoyed at any time of day and it boasts an array of intense spices.

Preparation Time: 15 mins

Cook Time: 15 mins

Serves: 5

Ingredients

• 1 cup whole wheat flour
• Water as needed
• Salt to taste
• 1¼ potato, boiled and mashed
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 2 tsp chilli paste
• 1 tsp garam masala

Method

1. To make the dough, combine the wheat and salt and knead using water. Divide the dough into five equal portions and set aside.
2. For the stuffing, heat oil in a pan and add cumin seeds. When the seeds crackle, add the turmeric, chilli paste, masala and salt.
3. Sauté on a medium heat then add the potatoes and stir for two minutes.
4. Divide the stuffing into five portions.
5. Roll out dough into a circle, using extra flour if needed.
6. Place one portion of the potato stuffing into the middle, bring together all the sides and seal. Roll out again into a larger circle
7. Cook on a tawa until golden and then flip, add oil to until the vegan paratha is golden brown.

Lentil Paratha

Lentils are a staple food in vegan cuisine and full of nutrients.

Originating from Asia and Africa, it is one of our oldest sources of food. It is a great source of iron, vitamin B and calcium – integral to our diet.

Preparation Time: 15 mins (3 hours pre-soak chana dal)

Cook Time: 30 mins

Serves: 8-10

Ingredients

• 2 cups whole wheat flour
• 2 tsp salt
• Vegetable oil
• Water
• 1 cup chana dal (pre-soaked)
• 3-4 Green chillies
• Chopped coriander
• ½-inch ginger, minced
• 1 tsp red chilli powder
• 1 tsp garam masala
• ½ tsp turmeric

Method

1. Mix flour and salt together in a bowl, adding water. Knead until soft and pliable. Cover and let it rest.
2. To prepare the stuffing, pre-wash and soak the chana dal for three hours, draining the excess water.
3. Grind into a coarse mixture but don’t grind into a paste. Add chillies and ginger and mix then add chopped coriander and turmeric. Mix then set aside.
4. Roll a portion of dough between your palms and roll out into a small circle on top of dusted flour.
5. Add the chana dal filling in the centre of the dough, bringing the edges together and sealing.
6. Use a rolling pin to gently roll a 6-7 inch disc of half an inch thickness.
7. Heat a tawa and place the rolled vegan paratha upon it. When bubbles appear, apply some oil and flip.
8. Enjoy your lentil vegan paratha with any accompaniment of your choice!

Parathas are a classic Desi food but altering them to have vegan fillings can have great outcomes.

Try these 10 recipes to see which one tastes the best for you. The vegan filling ensures a healthy alternative while also offering a plethora of delicious flavours.