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5 from 8 votes

Masala Paratha Spiced Indian Flatbread yeastfree

Masala Paratha is a spiced version of paratha and is the perfect snack, breakfast or side for all your favorite Indian dishes. The veggies, spices, seeds and spinach are all in the dough! Change up the veggies and flavors to preference. Freezer friendly, No stuffing the dough needed. No precooking the veggies. Nutfree Soyfree No yeast! Gluten-free option
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Side, Snack
Cuisine: Indian
Keyword: everyday indian flatbread, paratha, vegetable flatbread
Servings: 12
Author: Vegan Richa

Ingredients

  • 1/2 cup cauliflower florets
  • 3/4 cup cubed potato
  • 1/4 cup frozen spinach thawed and squeezed to remove excess moisture
  • 1/4 cup 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 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 water or more as needed
US Customary - Metric

Instructions

  • Prep the veggies: Add all of the vegetables, spices and oil to the food processor. (These veggies are raw)
  • 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 flour
    Add 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.

Video

Notes

  • Add 2 tablespoons non dairy yogurt  for softer paratha 
  • Keep pressing different portions of  the paratha for a few seconds in between to keep them soft and help them cook evenly. Cook over med high or high heat to reduce time on the skillet. More time on skillet means harder paratha 
  • variations: use other veggies such as sweet potato, carrot, zucchini l, root veggies etc Add in some oats, chia seeds and other additions to the flour 
  • 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. Use this sweet potato gf flatbread for reference 
  • 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 .
  • Freeze: freeze the parathas with parchment between each flatbread and in a closed container or ziplock. Reheat each on the skillet or microwave in a moist towel. 

Nutrition

Calories: 111kcal | Carbohydrates: 19g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Sodium: 102mg | Potassium: 115mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 454IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg