Dairy-Free Alu Paratha
Elevate your mealtime with this mouthwatering Dairy-Free Alu Paratha recipe, a vegan twist on the classic Indian stuffed flatbread. Crafted with whole wheat flour and stuffed with a flavorful potato filling infused with green chili, cilantro, and aromatic spices like cumin, coriander, garam masala, turmeric, and red chili powder, this dish is the perfect blend of wholesome and indulgent. Each paratha is pan-fried to golden perfection without any dairy, making it ideal for those seeking vegan-friendly comfort food. Perfectly crispy on the outside and soft on the inside, these parathas are best served hot with chutney or dairy-free yogurt for a complete, satisfying meal. Quick to prepare and packed with traditional flavors, this recipe is a sure crowd-pleaser for a cozy family dinner or a vibrant weekend brunch!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 0.75 cup water
- 1 teaspoon salt
- 3 medium potatoes
- 1 finely chopped green chili
- 0.25 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon red chili powder
- 2 tablespoons oil
- 0.25 cup oil (for cooking parathas)
Instructions
In a large mixing bowl, combine whole wheat flour and salt.
Gradually add water to the flour and knead into a smooth dough. Cover and let it rest for 20 minutes.
Meanwhile, boil the potatoes until tender. Once cooked, peel and mash them in a bowl.
To the mashed potatoes, add finely chopped green chili, cilantro, ground cumin, ground coriander, garam masala, turmeric powder, and red chili powder. Mix well until the spices are evenly incorporated.
Divide the dough into 8 equal portions and shape them into balls.
Flatten one dough ball into a disk. Place 2 tablespoons of the spiced potato mixture in the center.
Bring the edges of the dough together to enclose the filling completely and gently flatten it again to a paratha about 6-7 inches in diameter.
Repeat the filling and rolling process with the remaining dough and potato mixture.
Heat a pan or tawa over medium heat and add a little oil.
Place a paratha on the pan and cook for about 2 minutes, or until bubbles start to form. Flip it over and spread more oil on the top.
Cook the other side for another 2 minutes, or until both sides are golden brown and crisp.
Repeat the cooking process with the remaining parathas, adding more oil as needed.
Serve hot with your choice of chutney or dairy-free yogurt.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 306.2 g | 111% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 9.2 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4378 mg | 93% | |
*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.
