Dairy-Free Aloo Pyaz Paratha
Elevate your breakfast or dinner spread with this delicious and hearty Dairy-Free Aloo Pyaz Paratha, a plant-based twist on a classic Indian stuffed flatbread! Crafted with 100% whole wheat dough, these parathas are filled with a flavorful mixture of creamy mashed potatoes, finely chopped onions, and aromatic spices like cumin, garam masala, and turmeric. What sets this recipe apart is its completely dairy-free preparation, making it a perfect option for vegans or those with lactose intolerance. Each golden brown paratha is cooked to perfection on a skillet with just a touch of oil, offering a crispy-yet-soft texture that's irresistibly satisfying. Serve these piping-hot parathas with your favorite chutney or vegan yogurt for a comforting, indulgent meal that's quick to prepare—and even quicker to disappear!
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Ingredients
- 2 cups Whole wheat flour
- 1 cup Water
- 1 teaspoon Salt
- 2 large Potatoes
- 1 medium Onion
- 1 Green chili
- 2 tablespoons Fresh coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 3 tablespoons Oil
- 0.5 teaspoon Salt
Directions
Step 1
Begin by preparing the dough. In a large mixing bowl, combine the whole wheat flour and one teaspoon of salt. Gradually add water, kneading the mixture into a soft yet firm dough. Cover with a damp cloth and set aside for at least 15 minutes to rest.
Step 2
Peel and boil the potatoes until they are soft and tender. Once boiled, drain the water and mash the potatoes in a large bowl. Ensure no lumps remain.
Step 3
Finely chop the onion and green chili. Add these to the mashed potatoes.
Step 4
Stir in the chopped coriander leaves, cumin seeds, red chili powder, turmeric powder, garam masala, and 0.5 teaspoon of salt into the potato mixture. Mix everything thoroughly to ensure spices are evenly distributed.
Step 5
Divide the rested dough into 8 equal portions. Flatten each portion into a small disc by hand.
Step 6
Roll out one disc into a small circle about 4 inches in diameter. Place a heaping tablespoon of the potato-onion mixture in the center.
Step 7
Carefully bring the edges of the dough together to encase the filling completely, pinching to seal it into a ball. Gently flatten this ball.
Step 8
On a lightly floured surface, roll the filled ball into a circle approximately 6 inches in diameter, taking care to avoid tearing.
Step 9
Heat a skillet or tawa over medium heat. Add a small amount of oil and carefully place the rolled paratha onto the skillet.
Step 10
Cook until bubbles appear on the surface and the base is golden brown, about 2-3 minutes. Flip the paratha and drizzle a bit more oil around the edges, cooking until the second side is golden brown as well.
Step 11
Repeat the rolling, stuffing, and cooking process with the remaining dough and filling.
Step 12
Serve the hot, dairy-free aloo pyaz parathas with your choice of chutney or vegan yogurt.
Nutrition Facts
| Serving size | (1305.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1838.1 |
| Total Fat 48.6g | 0% |
| Saturated Fat 3.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3635.9mg | 0% |
| Total Carbohydrate 320.8g | 0% |
| Dietary Fiber 46.4g | 0% |
| Total Sugars 16.4g | |
| Protein 50.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 266.7mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 4611.9mg | 0% |
Source of Calories