Dairy-Free Aloo Parantha
Discover the irresistible charm of Dairy-Free Aloo Parantha—a satisfying spin on the classic North Indian stuffed flatbread that’s perfect for anyone looking to enjoy traditional flavors without dairy. This recipe features whole wheat dough stuffed with a flavorful mashed potato filling, spiced with garam masala, turmeric, and tangy amchur, alongside fresh coriander and green chili for a vibrant kick. Each parantha is rolled to perfection and pan-cooked until golden brown, delivering crispy edges and soft, fluffy centers. With just 30 minutes of prep and dairy-free ingredients, this comfort food staple is ideal for vegan or lactose-intolerant households. Serve it hot with chutney or pickles for a wholesome, delicious meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 1 teaspoon Salt
- 3 medium Potatoes
- 1 small Green chili
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Amchur (dried mango powder)
- 3 tablespoons Cooking oil
Instructions
In a large bowl, combine the whole wheat flour and salt. Add water gradually and knead to form a soft dough. Cover with a damp cloth and let it rest for 20 minutes.
Boil the potatoes until they are soft. Peel and mash them in a mixing bowl until smooth.
Finely chop the green chili and coriander leaves. Add them to the mashed potatoes.
Mix in cumin seeds, garam masala, turmeric powder, amchur, and salt to taste into the mashed potato mixture. Ensure the spices are evenly distributed.
Divide the dough into equal-sized balls (approximately 8). Do the same with the potato filling.
Roll one dough ball into a small disk. Place a ball of potato filling in the center. Wrap the dough around the potato ball and pinch the edges to seal.
Gently flatten the filled ball and roll it out into a flatbread, about 6 to 7 inches in diameter.
Heat a non-stick skillet over medium heat. Place the rolled parantha on the pan. Cook for 1-2 minutes until small bubbles form on the surface.
Flip the parantha, then brush it with a small amount of oil. Press lightly with a spatula and cook until both sides are golden brown.
Repeat the rolling and cooking steps for the remaining parantha. Serve hot with your favorite chutney or a side of pickle.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 9.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4335 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
