Vegan Aloo Ka Parantha

Indulge in the comforting flavors of India with this Vegan Aloo Ka Parantha, a plant-based twist on the classic stuffed flatbread. Soft whole wheat dough envelopes a flavorful spiced potato filling, enriched with aromatic cumin seeds, green chili, ginger, and a blend of vibrant spices like garam masala and turmeric. Each parantha is pan-cooked to golden perfection, achieving a crispy exterior while remaining soft and tender inside. This recipe is entirely vegan, using vegan butter and oil to enhance its richness, and it's perfect for breakfast, lunch, or a hearty snack. Serve these savory stuffed paranthas with tangy vegan yogurt or your favorite pickle for a delicious, satisfying meal that’s sure to please. Simple ingredients, authentic flavors, and a quick prep make this the perfect recipe to savor Indian cuisine at home!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.75 teaspoon Salt
• 0.75 cup Water
• 3 medium Potatoes
• 2 tablespoons Vegan butter
• 0.5 teaspoon Cumin seeds
• 1 medium Green chili (finely chopped)
• 0.5 teaspoon Ginger (grated)
• 0.25 teaspoon Turmeric powder
• 0.25 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Coriander leaves (finely chopped)
• 2 tablespoons Cooking oil

Directions

Step 1

In a large bowl, mix the whole wheat flour and 0.5 teaspoon salt. Gradually add water and knead into a soft, smooth dough. Cover and let rest for 15 minutes.

Step 2

Meanwhile, peel and boil the potatoes until tender. Mash them smoothly and keep aside.

Step 3

In a pan, heat the vegan butter over medium heat. Add cumin seeds and let them splutter.

Step 4

Add the green chili and ginger, sauté for a minute until fragrant.

Step 5

Mix in the turmeric powder, red chili powder, and the remaining salt. Stir for 30 seconds.

Step 6

Add the mashed potatoes, garam masala, and coriander leaves. Mix well until all spices are evenly incorporated. Let this mixture cool.

Step 7

Divide the dough into 8 equal portions. Roll each portion into a smooth ball.

Step 8

Take one dough ball, dust with flour, and roll into a 4-inch circle.

Step 9

Place 2 tablespoons of the potato filling in the center. Gather the edges and seal the filling inside.

Step 10

Gently roll the stuffed ball into a 6-inch circle, ensuring the filling does not break through.

Step 11

Heat a tawa or non-stick skillet over medium heat. Place the rolled parantha onto it.

Step 12

Cook for 2-3 minutes, then flip. Spread a little cooking oil on both sides as needed. Cook until golden and crisp.

Step 13

Repeat with the remaining dough and filling to make more paranthas.

Step 14

Serve the hot paranthas with vegan yogurt or pickle.

Nutrition Facts

Serving size	(1089.2g)

Amount per serving	% Daily Value*
Calories	1839.8

Total Fat 55.9g	0%
Saturated Fat 19.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2032.3mg	0%
Total Carbohydrate 303.4g	0%
Dietary Fiber 43.5g	0%
Total Sugars 8.4g
Protein 47.7g	0%

Vitamin D 0IU	0%
Calcium 211.5mg	0%
Iron 18.0mg	0%
Potassium 4274.1mg	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: 26.4%

Protein: 10.0%

Carbs: 63.6%