Vegan Aloo Paratha Potato-Stuffed Flatbread
Vegan Aloo Paratha is a popular North Indian flatbread stuffed with a spiced potato filling. It’s a comfort food favorite and can be enjoyed for breakfast, lunch, or dinner. This vegan version retains all the delicious flavors of the classic dish without the use of dairy or animal products.
INGREDIENTS
For the Dough:
- 2 cups whole wheat flour
- Water, as needed
- Salt, to taste
For the Potato Filling:
- 2 large potatoes, boiled, peeled, and mashed
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- Salt, to taste
- Fresh cilantro leaves, chopped, for garnish (optional)
- Vegetable oil, for cooking
INSTRUCTIONS
Prepare the Dough:
In a mixing bowl, combine the whole wheat flour and a pinch of salt.
Gradually add water and knead the flour into a smooth, soft dough. The dough should be firm but pliable. Cover it with a damp cloth and let it rest for 20-30 minutes.
Prepare the Potato Filling:
In a skillet, heat a small amount of vegetable oil over medium heat.
Add the cumin seeds and sauté for a minute until they start to sizzle.
Add the finely chopped onion and green chilies. Sauté until the onions become translucent.
Stir in the turmeric powder, ground coriander, and garam masala. Cook for another minute to toast the spices.
Add the mashed potatoes to the skillet. Mix well to combine the potatoes with the spices and onions.
Season the potato filling with salt to taste. Cook for a few more minutes until the mixture is heated through.
Remove the skillet from heat and let the potato filling cool.
Assemble the Aloo Paratha:
Divide the dough into equal-sized portions and roll them into balls.
Roll out one dough ball into a small circle on a floured surface. Place a spoonful of the potato filling in the center.
Bring the edges of the dough together to seal the filling inside. Flatten the stuffed dough ball with your hands.
Gently roll out the stuffed dough ball into a paratha, taking care not to break it. It should be slightly thicker than a regular chapati or flatbread.
Cook the Aloo Paratha:
Heat a skillet or flat pan over medium-high heat.
Place the rolled-out paratha on the hot skillet. Cook until bubbles start to appear on the surface, about 1-2 minutes.
Flip the paratha and brush the cooked side with a little vegetable oil.
Flip again and brush the other side with oil. Press gently with a spatula to ensure even cooking.
Cook until both sides are golden brown and crispy.
Serve:
Remove the vegan aloo paratha from the skillet and place it on a plate.
Garnish with fresh cilantro leaves if desired.
Serve hot with vegan yogurt, pickle, or chutney.
TIPS
- Customize the spice level by adding more or fewer green chilies.
- You can add other spices or herbs like chopped fresh cilantro to the potato filling for extra flavor.
- Make sure to roll out the paratha evenly to prevent it from breaking or having uneven pockets of filling.
- Serve aloo paratha with your favorite vegan chutney, pickle, or dairy-free yogurt.
- Store any leftover parathas in an airtight container in the refrigerator and reheat them on a skillet or in a microwave when ready to eat.
NUTRITION VALUE
- Calories: 200-250 (approximate values)
- Carbohydrates: 40-45g
- Protein: 5-7g
- Fat: 2-3g
- Fiber: 5-7g
