Vegan Stuffed Paratha
Elevate your mealtime with this irresistible Vegan Stuffed Paratha recipe, a plant-based twist on the beloved Indian flatbread. Made with whole wheat flour, the soft yet crispy dough is packed with a savory filling of spiced mashed potatoes, green peas, and aromatic seasonings like cumin, turmeric, and garam masala. Perfectly golden and cooked to perfection on a stovetop, these parathas are a wholesome, dairy-free delight that pairs wonderfully with vegan yogurt, tangy chutneys, or a spicy pickle. Ideal for breakfast, lunch, or dinner, this versatile and comforting dish is easy to prepare and perfect for sharing. Enjoy authentic Indian flavors in every bite, minus the animal products!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 1 teaspoon Salt
- 2 tablespoons Oil (vegetable or olive)
- 2 medium Potatoes (boiled and mashed)
- 0.5 cup Green peas (cooked and slightly mashed)
- 1 small Green chili (finely chopped)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Coriander leaves (chopped)
- 0.25 cup Flour for dusting
- 3 tablespoons Oil for cooking (optional)
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and set aside for at least 15 minutes.
In another bowl, prepare the filling. Mix the boiled and mashed potatoes, green peas, green chili, grated ginger, cumin seeds, turmeric powder, garam masala, and chopped coriander leaves. Adjust salt to taste.
Divide the dough into 8 equal portions and do the same with the filling.
Roll one portion of the dough into a small circle (about 4-5 inches in diameter) using a rolling pin and a dusting of flour.
Place one portion of the filling in the center of the circle. Bring the edges of the dough together to enclose the filling, pinching it securely at the top. Flatten slightly with your palm.
Gently roll this stuffed dough into a larger circle (about 7-8 inches in diameter), being careful not to tear the dough so the filling doesn’t spill out.
Heat a flat skillet or griddle over medium heat. Place the rolled paratha onto the skillet and cook for 1-2 minutes, until golden brown spots appear on the bottom.
Flip the paratha and cook for another 1-2 minutes, pressing gently with a spatula to ensure even cooking.
Brush or drizzle a small amount of oil on both sides (optional) and cook for an additional 30 seconds on each side to make it extra crispy.
Repeat the process with the remaining dough and filling.
Serve the vegan stuffed parathas hot with your favorite dairy-free yogurt, pickle, or chutney.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2428 mg | 106% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 11.1 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2302 mg | 49% | |
*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.
