Dairy-Free Aloo Pyaz Paratha
Indulge in the comforting flavors of **Dairy-Free Aloo Pyaz Paratha**, a vegan twist on the classic Indian stuffed flatbread. This wholesome recipe combines a soft whole wheat dough with a spiced, savory filling of mashed potatoes, finely chopped onions, and aromatic spices like cumin, garam masala, and turmeric. The addition of fresh coriander and a hint of green chili adds a refreshing zest, while the golden, flaky exterior is achieved with just a touch of oil—no dairy needed! Perfect for breakfast, lunch, or dinner, these parathas are both satisfying and versatile. Serve them hot with a side of tangy chutney or creamy vegan yogurt for a meal that’s as nutritious as it is delicious. Whether you're following a dairy-free diet or simply looking for plant-based comfort food, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Water
- 1 teaspoon Salt
- 2 large Potatoes
- 1 medium Onion
- 1 Green chili
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 3 tablespoons Oil
- 0.5 teaspoon Salt
Instructions
Begin by preparing the dough. In a large mixing bowl, combine the whole wheat flour and one teaspoon of salt. Gradually add water, kneading the mixture into a soft yet firm dough. Cover with a damp cloth and set aside for at least 15 minutes to rest.
Peel and boil the potatoes until they are soft and tender. Once boiled, drain the water and mash the potatoes in a large bowl. Ensure no lumps remain.
Finely chop the onion and green chili. Add these to the mashed potatoes.
Stir in the chopped coriander leaves, cumin seeds, red chili powder, turmeric powder, garam masala, and 0.5 teaspoon of salt into the potato mixture. Mix everything thoroughly to ensure spices are evenly distributed.
Divide the rested dough into 8 equal portions. Flatten each portion into a small disc by hand.
Roll out one disc into a small circle about 4 inches in diameter. Place a heaping tablespoon of the potato-onion mixture in the center.
Carefully bring the edges of the dough together to encase the filling completely, pinching to seal it into a ball. Gently flatten this ball.
On a lightly floured surface, roll the filled ball into a circle approximately 6 inches in diameter, taking care to avoid tearing.
Heat a skillet or tawa over medium heat. Add a small amount of oil and carefully place the rolled paratha onto the skillet.
Cook until bubbles appear on the surface and the base is golden brown, about 2-3 minutes. Flip the paratha and drizzle a bit more oil around the edges, cooking until the second side is golden brown as well.
Repeat the rolling, stuffing, and cooking process with the remaining dough and filling.
Serve the hot, dairy-free aloo pyaz parathas with your choice of chutney or vegan yogurt.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 16.4 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4612 mg | 98% | |
*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.
