A parantha is technically vegan – it’s the butter that plays spoilsport. And of course, the filling. Just ask your paranthawala to avoid butter and eat yours with a side of pyaaz or pickle instead of dahi and butter. While many stalls serve up paneer, anda and cheese paranthas, there are much more vegan fillings to choose from, like aloo, pyaaz-tamatar, mooli, matar, gobi and many more! So, keep this in mind and enjoy a wholesome and filling vegan snack. Parantha is a popular Indian flatbread made from whole wheat flour. It is a delicious and versatile dish that can be enjoyed with various accompaniments. Here's a detailed method for making parantha: Ingredients: 2 cups whole wheat flour Water (as needed) Salt (to taste) Ghee or oil (for cooking) Optional fillings: mashed potatoes, grated cheese, cooked vegetables, paneer (Indian cottage cheese), etc. Instructions: 1. In a large mixing bowl, take the whole wheat flour. Add salt to taste and mix well. 2. Gradually add water to the