Gobhi Paratha

Paratha is a flatbread popular throughout the indian subcontinent. It’s an indulgent treat, perfect for any meal.

Gobhi paratha is an Indian classic. Aren’t you happy it’s vegan, too?

Preparation Time: 30 minutes


  • 1 cup packed chopped spinach or other tender greens
  • 1 cup whole-wheat flour
  • 1/4 cup unbleached white flour or all-purpose flour
  • 1/3 tsp salt
  • 1/4 tsp carom (ajwain) seeds or coarsely ground cumin seeds
  • 1/2 tsp safflower or coconut oil
  • 2 tbsp warm water
  • 1/2 cup whole-wheat flour, for dusting
  • Safflower or melted vegan butter, for cooking


  • Bring 3 cups of water to a rapid boil in a deep pot. Blanch the spinach for 3 to 4 minutes. Drain well, blend with ½ cup water and keep aside.
  • In a large bowl, combine the flours, salt and carom seeds. Add ½ tsp oil and the spinach puree and mix well. Add more water and knead into a slightly sticky soft dough. Do not knead for more than a minute. The dough will be sticky and soft.

  • Spray or brush oil on the dough, cover with a kitchen towel and let the dough sit for 15 minutes.
  • Oil hands and knead for a minute. Add tbsp of flour if needed. Divide dough into equal parts and shape into balls. Keep the balls covered by the kitchen towel.
  • Flatten a ball and dust completely with flour. Roll the ball into a flat round. Brush the paratha with oil or melted vegan butter. Fold the rolled dough into a square or laccha style. Roll it out and proceed to cook. You can also stuff this paratha with potatoes, cauliflower or radish.
  • Heat a thick bottom skillet at medium high heat. When the skillet is hot, place the rolled out dough in the skillet. Cook the flatbread for 45 seconds to a minute per side.
  • Flip and cook the other side. Brush oil on the paratha and flip and cook for 30 seconds.
  • Brush oil on the current side as well and flip and cook for 30 seconds or until nicely browned. Serve hot. Keep lightly covered with a towel until ready to serve. Store in paper towel lined container. Do not overcook the flatbreads. Cooking time depends on the thickness of the flatbread, so adjust accordingly.
  • Variation: add a ½ tsp garam masala to the flours.

This recipe comes from Richa Hingle at www.veganricha.com