Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

the parantha in the pan and heat for 30
seconds, until it’s just firm enough to flip
over but not completely hard or dried
out. This step is critical to making really
delicious paranthas. It will look like
it’s just about to cook but still a little
raw. Cook for 30 seconds on the
opposite side. Meanwhile, lightly oil the
side that is facing up, flip it over, lightly
oil the other side, and cook both sides
until they brown slightly. Serve
immediately with vegan butter, sweet
soy yogurt, or Indian pickle (achaar). I
love layering these paranthas for my
kids with anything and everything from
peanut butter and jelly to a slice of soy
cheese and tofu. It’s a perfect on-the-go
breakfast or snack.