These parathas go really well with this Keralan Squash and Cauliflower Curry.

Makes 6


For the filling:

  • 1 large parsnip, peeled and cubedSpiced Parsnip Parathas 1
  • 1 tsp sea salt
  • 2 tsp coconut oil
  • 2 cloves garlic, peeled and crushed
  • ½ onion, peeled and finely chopped
  • ½ tsp turmeric
  • 1 tsp fennel seeds
  • 1 tsp nigella seeds
  • 1 tsp ground cumin
  • ½ mild chilli, finely chopped
  • Sea salt and black pepper, to taste

For the dough:

  • 200g (2 cups) plain flour
  • 1 tsp sea salt
  • 1 tsp nigella seeds
  • 180ml (3/4 cup) water


  1. Place the parsnip and salt in a saucepan and cover with water. Bring to the boil and cook for 10 minutes, or until soft and mashable. Drain well and set aside.
  2. Melt the coconut oil in a frying pan and add the onions. Cook until starting to soften before adding the garlic, chilli and spices.
  3. Mash the parsnip and add it to the pan with the spices, season well and mix together so that you have a spiced puree.
  4. In a large bowl, mix together the flour, salt and nigella. Add the water and mix to a soft dough. Knead for a minute and divide into 6.
  5. On a floured surface, roll out each portion of dough a little so that you have a small circle. Place a spoonful of the parsnip mash in the centre of each and bring up the sides of the dough to completely encase the filling.
  6. Dust the worktop with a little more flour and roll out the filled parathas to a larger circle, about 9 inches across.
  7. Brush the parathas with oil and heat a non stick pan until hot. Cook the parathas until golden on both sides and cooked through. Keep warm while the cooking the others.
  8. Serve the warm parathas with the curry and some rice, if you like.

Top Tip: These breads can be made in advance and gently reheated when ready to serve. Sprinkle lightly with water and wrap in foil before baking for 10 minutes at 180°C (Gas Mark 4, 350°F).

Per serving (108g) Calories: 154, Carbohydrates: 29.9g, Sugars: 2.0g, Fat: 2.6g, Saturates: 1.7g, Protein: 3.9g, Salt: 2.1g

Taken from July 2018 (Issue 40) Vegan Life Magazine

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