Dairy-Free Aloo Parantha

Indulge in the comforting flavors of Dairy-Free Aloo Parantha, a plant-based twist on the classic North Indian stuffed flatbread. This recipe combines whole wheat dough with a spiced mashed potato filling enhanced by green chili, fresh coriander, and a perfectly balanced blend of garam masala, cumin, turmeric, and tangy amchur powder. Free of butter or ghee, each parantha is cooked to golden perfection with a light brushing of cooking oil, making it a delectable dairy-free option without compromising on flavor or authenticity. Quick to prepare in under an hour and ideal for breakfast, lunch, or dinner, serve these hot and fluffy paranthas with chutney, pickle, or vegan yogurt for a wholesome, satisfying meal. Perfect for those seeking a vegan-friendly Indian dish, this recipe is a crowd-pleaser that’s both nourishing and easy to make.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.75 cups Water
• 1 teaspoon Salt
• 3 medium Potatoes
• 1 small Green chili
• 2 tablespoons Fresh coriander leaves
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Amchur (dried mango powder)
• 3 tablespoons Cooking oil

Directions

Step 1

In a large bowl, combine the whole wheat flour and salt. Add water gradually and knead to form a soft dough. Cover with a damp cloth and let it rest for 20 minutes.

Step 2

Boil the potatoes until they are soft. Peel and mash them in a mixing bowl until smooth.

Step 3

Finely chop the green chili and coriander leaves. Add them to the mashed potatoes.

Step 4

Mix in cumin seeds, garam masala, turmeric powder, amchur, and salt to taste into the mashed potato mixture. Ensure the spices are evenly distributed.

Step 5

Divide the dough into equal-sized balls (approximately 8). Do the same with the potato filling.

Step 6

Roll one dough ball into a small disk. Place a ball of potato filling in the center. Wrap the dough around the potato ball and pinch the edges to seal.

Step 7

Gently flatten the filled ball and roll it out into a flatbread, about 6 to 7 inches in diameter.

Step 8

Heat a non-stick skillet over medium heat. Place the rolled parantha on the pan. Cook for 1-2 minutes until small bubbles form on the surface.

Step 9

Flip the parantha, then brush it with a small amount of oil. Press lightly with a spatula and cook until both sides are golden brown.

Step 10

Repeat the rolling and cooking steps for the remaining parantha. Serve hot with your favorite chutney or a side of pickle.

Nutrition Facts

Serving size	(1087.3g)

Amount per serving	% Daily Value*
Calories	1770.3

Total Fat 48.2g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2447.9mg	0%
Total Carbohydrate 305.4g	0%
Dietary Fiber 43.9g	0%
Total Sugars 9.4g
Protein 48.1g	0%

Vitamin D 0IU	0%
Calcium 225.7mg	0%
Iron 18.9mg	0%
Potassium 4334.6mg	0%

*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.

Source of Calories

Fat: 23.5%

Protein: 10.4%

Carbs: 66.1%