Vegan Indian Cooking by kittee:

Parathas (stuffed flatbreads)

The dough:

  1. Make a slightly stiff dough out of unbleached white flour, salt and water. If you want, mix in a tiny bit of whole wheat pastry flour. Keep in mind the more whole wheat flour you add, the harder the dough will be to work with. If you are cooler than I am, use chapati flour. You can also add in a little bit of plain rice or soy milk and a small amount of oil to make a softer dough.
  2. Knead lightly.
  3. Cover the dough and let it rest 1-2 hours.
  4. Prepare your filling (see filling section below).
  5. Using flour to help, break the dough into individual 1.5 inch balls.
  6. Using a rolling pin and extra flour, if necessary, roll a ball flat on a counter or cutting board. Try to form the best circle you can, getting the dough as thin as possible without straining it. It should be around 1/8 inches thick. If you don't have a rolling pin, use a long, cylindrical glass or buy an inexpensive one from an Indian grocer.
  7. Put a small amount of filling into the center of the circle.
  8. Using both hands, begin to gather the edges of the circle around the filling.
  9. Work your way around the circle until the whole thing is gathered and the filling is pouched in the middle and it looks like a dumpling.
  10. Pinch the top to seal.
  11. Pat the dumpling oh-so-gently in flour and turn upside on your work space.
  12. Roll out gently into another flat circle. The filling will stay inside the dough (although bits will probably poke out a little bit). Be careful!
  13. Grill on an oiled nonstick pan. Watch carefully and flip as soon as the bottom starts to brown. Use as much oil as you want, but don't fry them.
  14. Place on paper towels to drain.
  15. Serve while still warm.

The traditional fillings:

Aloo Paratha (potato stuffed bread)
  1. Bake or boil a potato.
  2. Scoop out the insides and mash with a fork.
  3. Add in some salt, chopped cilantro, ground coriander, ground cumin, amchoor, cayenne, or whatever strikes your fancy. Alternately, a delicious way to prepare the potatoes is to mix them with the above spices that have been fried in a small amount of oil. Mooooooore flavor.

Gobi Paratha (cauliflower stuffed bread)
  1. Finely chop or thickly grate a quarter of a cauliflower or defrost frozen cauliflower florets and finely chop.
  2. Heat some oil over medium heat and sauté the cauliflower with some salt, grated fresh ginger seeded and chopped green chili (I use jalapeño).
  3. Stir in whatever spices you like. I use cayenne, coriander, cumin and amchoor.
  4. Remove from heat.

Besan Paratha (chickpea flour stuffed bread)
  1. Sift a few tablespoons of chickpea flour into a bowl.
  2. Heat some oil and stir in the chickpea flour and whatever spices you want.
  3. Cook until the chickpea flour browns lightly.
  4. Remove from heat.

Punk fillings

Broccoli onion paratha
  1. Finely chop a quarter of a head of broccoli or defrost frozen broccoli florets and finely chop.
  2. Finely chop half an onion.
  3. Heat some oil over medium heat and sauté the onion with salt until it becomes limp.
  4. Add a sprinkling of whole cumin seeds and the broccoli.
  5. Sauté until the broccoli is just cooked.
  6. Remove from heat.

Sweet potato paratha
  1. Bake or boil a sweet potato.
  2. Scoop out the insides and mash with a fork.
  3. Add in some salt, chopped cilantro, or whatever strikes your fancy.

Other ideas:
  • Pizza paratha
  • Peanut butter and jelly paratha
  • Nutritional yeast and garlic paratha
  • Tofu scramble paratha

Vegan Indian Cooking by kittee: