Dairy-Free Stuffed Paratha
Discover the wholesome delight of Dairy-Free Stuffed Paratha, a vegan twist on this classic Indian flatbread. Made with soft whole wheat dough and a flavorful potato filling, this recipe packs a delicious punch with aromatic spices like cumin, turmeric, and coriander, along with fresh cilantro and a hint of heat from green chilies. Perfectly cooked on a skillet and optionally brushed with non-dairy butter, these stuffed parathas boast golden-brown perfection in every bite. Ready in just 40 minutes and ideal for a comforting meal or snack, serve them hot alongside dairy-free yogurt, tangy chutney, or pickles for an authentic Indian culinary experience. This egg-free, lactose-free recipe is a must-try for anyone seeking a vibrant, plant-based dish.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 medium-sized Potatoes (boiled and mashed)
- 2 pieces Green chilies (finely chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 1 medium-sized Onion (finely chopped)
- 1 tablespoon Non-dairy butter for cooking (optional)
Instructions
In a large mixing bowl, combine whole wheat flour and salt.
Gradually add water and 1 tablespoon oil to the flour mixture, kneading it into a smooth, soft dough. Cover with a damp cloth and set aside for 15 minutes.
While the dough rests, prepare the filling by mixing boiled and mashed potatoes, green chilies, cilantro, cumin, coriander powder, turmeric, chili powder, and the finely chopped onion in a bowl. Adjust salt to taste. Mix well and set aside.
Divide the dough into 8 equal parts and shape them into smooth balls. Divide the potato filling into 8 portions as well.
Flatten a dough ball with a rolling pin into a circle about 3 inches in diameter. Place one portion of the filling in the center of the dough circle.
Bring the edges of the dough together to completely enclose the filling, pinching the edges to seal. Flatten gently, and then roll it out again into a circle about 6-7 inches in diameter. Be careful not to tear the dough and expose the filling.
Heat a non-stick skillet or tawa over medium heat. Place the rolled-out paratha on the skillet.
Cook for 1-2 minutes on one side until bubbles start to form. Flip the paratha and drizzle a small amount of oil or non-dairy butter around the edges. Cook for another 1-2 minutes until golden brown spots appear.
Flip again and cook for another 1-2 minutes, ensuring both sides are evenly cooked and golden brown.
Repeat the process with the remaining dough and filling.
Serve hot with dairy-free yogurt, chutney, or a side of pickles.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 10.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2218 mg | 47% | |
*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.
