Vegan Alu Paratha
Indulge in the mouthwatering goodness of Vegan Alu Paratha, a plant-based twist on the beloved Indian stuffed flatbread. This wholesome recipe features soft whole wheat dough encasing a spiced potato filling seasoned with green chili, ginger, garam masala, and a hint of tangy amchur (dried mango powder). Perfectly pan-fried to golden perfection, these parathas boast a crispy exterior and a melt-in-your-mouth interior. Ready in just an hour, this hearty dish is ideal for breakfast, lunch, or dinner. Serve alongside vegan yogurt or tangy pickles for a comforting, flavor-packed meal that’s entirely egg-free, dairy-free, and vegan-friendly. Searching for the ultimate stuffed flatbread that delivers on taste and texture? This Vegan Alu Paratha recipe is your go-to choice!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cup Water
- 2 tablespoons Vegetable oil
- 3 medium Potatoes
- 1 small Green chili
- 1 inch Ginger
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoon Amchur (dried mango powder)
- 2 tablespoons Fresh cilantro
- 4 tablespoons Neutral oil
Instructions
Peel and roughly chop the potatoes. Boil them in water until soft, about 15-20 minutes. Drain and let cool.
In a bowl, mash the boiled potatoes with a fork or potato masher until smooth. Ensure there are no lumps.
Finely chop the green chili and grate the ginger. Add them to the mashed potatoes along with ground cumin, garam masala, coriander powder, amchur, salt (1/2 teaspoon), and chopped fresh cilantro. Mix well to create the potato filling.
In another large mixing bowl, combine whole wheat flour and salt (1/2 teaspoon). Gradually add water while mixing with your hand to form a soft dough. Knead the dough for about 5-6 minutes until smooth and elastic. Cover the dough and let it rest for 15 minutes.
Divide the dough into 8 equal portions and roll each portion into a ball. Similarly, divide the potato filling into 8 portions.
On a lightly floured surface, roll out one ball of dough into a small circle (about 4 inches in diameter). Place one portion of the potato filling in the center.
Bring the edges of the dough together to enclose the filling completely. Pinch the edges to seal and remove any excess dough.
Flatten the filled dough ball gently and roll it out again to about 6-7 inches in diameter, making sure the filling doesn't spill out.
Heat a non-stick skillet or tawa over medium heat. Once hot, place the rolled paratha on the skillet.
Cook for 1-2 minutes until small bubbles form on the surface. Flip and apply a drizzle of oil around the edges.
Press the paratha gently with a spatula to cook the other side evenly. Cook for another 1-2 minutes until golden brown and crisp.
Repeat with the remaining dough and filling. Serve hot with vegan yogurt or pickles.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1990 mg | 86% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 5.7 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2851 mg | 61% | |
*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.
