Vegan Aloo Parantha
Delight in the authentic flavors of India with this Vegan Aloo Parantha recipe—a plant-based twist on a beloved classic. Featuring a wholesome whole wheat dough stuffed with a spiced mashed potato filling, this dish is a comforting combination of soft, flaky bread and aromatic, earthy spices like cumin, coriander, and turmeric. Perfectly golden and crisped on a hot tawa, these paranthas are made with vegan butter or oil for a healthier yet indulgent finish. Ready in just an hour, they make a satisfying breakfast, lunch, or snack, especially when paired with vegan yogurt or mint chutney. If you're searching for a delicious and easy vegan Indian recipe, this aloo parantha will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cups Water
- 3 medium Potatoes
- 1 small Green chili
- 0.5 inch piece Ginger
- 2 tablespoons Cilantro leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 2 tablespoons Vegetable oil
- 2 tablespoons Vegan butter or oil
Instructions
Start by boiling the potatoes in a pot until they are tender. This should take about 15-20 minutes. Once boiled, peel and mash them thoroughly.
Finely chop the green chili and ginger, and add them to the mashed potatoes.
Add chopped cilantro leaves, ground cumin, coriander powder, turmeric powder, and red chili powder to the potato mixture. Add salt to taste and mix everything well to ensure the spices are evenly distributed.
In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead it into a smooth dough. Cover and let it rest for 15 minutes.
Divide the dough and the potato filling into equal parts, creating roughly 7-8 balls of each.
Take one dough ball and roll it into a small circle, about the size of your palm. Place a potato filling ball in the center and bring the edges of the dough together to enclose the filling, pinching it at the top to seal.
Gently flatten the filled dough ball and roll it out into a circle of about 6-8 inches in diameter. Ensure the filling does not spill out. Apply light pressure while rolling.
Heat a tawa or non-stick frying pan over medium heat. Place the rolled paratha on it and cook for about 2 minutes until it develops small bubbles and brown spots on the underside.
Flip the paratha and apply a small amount of vegan butter or oil on the cooked side. Cook the other side similarly, applying oil once flipped.
Press the paratha gently with a spatula to ensure even cooking and crisping. Once both sides are golden brown, remove it from the pan.
Repeat the process with the remaining dough and filling. Serve the Vegan Aloo Paranthas hot with vegan yogurt or mint chutney.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 9.3 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4522 mg | 96% | |
*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.
