Vegan Aloo Ka Parantha
Indulge in the comforting warmth of Vegan Aloo Ka Parantha, a plant-based twist on a cherished Indian classic! This recipe transforms traditional stuffed flatbreads into a vegan delight, featuring a luscious filling of spiced mashed potatoes enhanced with aromatic cumin, green chili, and garam masala. The handmade whole wheat dough creates perfectly soft and golden paranthas, while vegan butter adds a rich, indulgent touch. Ready in just 40 minutes, these hearty paranthas are ideal for breakfast, brunch, or a satisfying snack. Serve them piping hot with vegan yogurt, tangy pickles, or a side of chutney to elevate your meal with authentic flavors. Perfect for enthusiasts of vegan Indian recipes or fans of stuffed flatbreads, this dish is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 teaspoon Salt
- 0.75 cup Water
- 3 medium Potatoes
- 2 tablespoons Vegan butter
- 0.5 teaspoon Cumin seeds
- 1 medium Green chili (finely chopped)
- 0.5 teaspoon Ginger (grated)
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Coriander leaves (finely chopped)
- 2 tablespoons Cooking oil
Instructions
In a large bowl, mix the whole wheat flour and 0.5 teaspoon salt. Gradually add water and knead into a soft, smooth dough. Cover and let rest for 15 minutes.
Meanwhile, peel and boil the potatoes until tender. Mash them smoothly and keep aside.
In a pan, heat the vegan butter over medium heat. Add cumin seeds and let them splutter.
Add the green chili and ginger, sauté for a minute until fragrant.
Mix in the turmeric powder, red chili powder, and the remaining salt. Stir for 30 seconds.
Add the mashed potatoes, garam masala, and coriander leaves. Mix well until all spices are evenly incorporated. Let this mixture cool.
Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
Take one dough ball, dust with flour, and roll into a 4-inch circle.
Place 2 tablespoons of the potato filling in the center. Gather the edges and seal the filling inside.
Gently roll the stuffed ball into a 6-inch circle, ensuring the filling does not break through.
Heat a tawa or non-stick skillet over medium heat. Place the rolled parantha onto it.
Cook for 2-3 minutes, then flip. Spread a little cooking oil on both sides as needed. Cook until golden and crisp.
Repeat with the remaining dough and filling to make more paranthas.
Serve the hot paranthas with vegan yogurt or pickle.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2032 mg | 88% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 8.4 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4274 mg | 91% | |
*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.
