Vegan Aloo Pyaz Paratha
Discover the irresistible charm of Vegan Aloo Pyaz Paratha, a wholesome Indian flatbread packed with vibrant flavors and warm spices. Made with whole wheat flour and stuffed with a savory filling of mashed potatoes, finely chopped onions, green chili, ginger, and a fragrant blend of spices like cumin, coriander, garam masala, and turmeric, this plant-based recipe is perfect for breakfast, lunch, or dinner. Each paratha is hand-rolled, stuffed with a generous portion of the spiced potato mixture, and cooked until golden brown, creating a soft-yet-crispy texture. Serve these crowd-pleasing parathas hot off the skillet with tangy vegan yogurt or zesty pickles for a satisfying and flavorful meal. Perfect for vegans and anyone who loves Indian cuisine, this recipe is easy to make, packed with nutrients, and delivers authentic homemade comfort with every bite.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 1 teaspoon Salt
- 2 medium (boiled and mashed) Potatoes
- 1 medium (finely chopped) Onion
- 1 finely chopped Green chili
- 1 inch piece, minced Ginger
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 2 tablespoons, chopped Fresh coriander
- 2 tablespoons, plus extra for cooking Oil
- 0.5 teaspoon Salt
Instructions
In a large bowl, combine whole wheat flour and a teaspoon of salt. Gradually add water and knead into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
While the dough is resting, prepare the filling. In a mixing bowl, combine mashed potatoes, chopped onion, green chili, ginger, coriander powder, cumin powder, garam masala, turmeric, fresh coriander, 0.5 teaspoon salt, and 2 tablespoons of oil. Mix well until all ingredients are well incorporated.
Divide the dough into 8 equal parts and shape them into balls. Similarly, divide the potato filling into 8 portions.
On a lightly floured surface, take a dough ball and roll it into a 4-inch disc using a rolling pin.
Place one portion of the potato mixture in the center of the rolled dough.
Gently bring the edges of the dough together, pinching them to seal the filling inside the dough ball.
Flatten the filled dough ball gently with your hands, then roll it out lightly into a 6 to 7-inch circle, applying gentle, even pressure to avoid the filling from spilling out.
Heat a tawa or non-stick skillet over medium heat and grease it lightly with oil.
Place the rolled paratha on the hot skillet. Cook for about 2 minutes on one side or until bubbles appear and the bottom is slightly golden.
Flip the paratha and apply a small amount of oil around the edges. Press gently with a spatula to ensure it cooks evenly.
Cook until golden brown spots appear on both sides. Remove from pan and keep it warm in a clean kitchen towel.
Repeat with the remaining dough and filling.
Serve the vegan aloo pyaz paratha hot with vegan yogurt or pickles.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 14.1 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3593 mg | 76% | |
*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.
