Vegan Aloo Parantha
Discover the ultimate comfort food with this Vegan Aloo Parantha recipe, a plant-based twist on a classic Indian favorite. Each golden, pan-fried flatbread is stuffed with a spiced potato filling bursting with bold flavors of cumin, coriander, turmeric, and fresh ginger. Made with whole wheat flour and simple pantry staples, these soft yet crispy paranthas are entirely dairy-free and perfect for breakfast, lunch, or dinner. The recipe features a straightforward preparation, from kneading the dough to crafting perfectly sealed potato-filled rounds, making it approachable for cooks of all levels. Serve these piping-hot paranthas with a dollop of vegan yogurt or tangy mint chutney for a satisfying and authentic Indian meal. Ideal for those seeking delicious, vegan-friendly comfort food that's both wholesome and flavorful!
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Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Salt
- 0.75 cups Water
- 3 medium Potatoes
- 1 small Green chili
- 0.5 inch piece Ginger
- 2 tablespoons Cilantro leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 2 tablespoons Vegetable oil
- 2 tablespoons Vegan butter or oil
Directions
Step 1
Start by boiling the potatoes in a pot until they are tender. This should take about 15-20 minutes. Once boiled, peel and mash them thoroughly.
Step 2
Finely chop the green chili and ginger, and add them to the mashed potatoes.
Step 3
Add chopped cilantro leaves, ground cumin, coriander powder, turmeric powder, and red chili powder to the potato mixture. Add salt to taste and mix everything well to ensure the spices are evenly distributed.
Step 4
In a mixing bowl, combine whole wheat flour and salt. Gradually add water and knead it into a smooth dough. Cover and let it rest for 15 minutes.
Step 5
Divide the dough and the potato filling into equal parts, creating roughly 7-8 balls of each.
Step 6
Take one dough ball and roll it into a small circle, about the size of your palm. Place a potato filling ball in the center and bring the edges of the dough together to enclose the filling, pinching it at the top to seal.
Step 7
Gently flatten the filled dough ball and roll it out into a circle of about 6-8 inches in diameter. Ensure the filling does not spill out. Apply light pressure while rolling.
Step 8
Heat a tawa or non-stick frying pan over medium heat. Place the rolled paratha on it and cook for about 2 minutes until it develops small bubbles and brown spots on the underside.
Step 9
Flip the paratha and apply a small amount of vegan butter or oil on the cooked side. Cook the other side similarly, applying oil once flipped.
Step 10
Press the paratha gently with a spatula to ensure even cooking and crisping. Once both sides are golden brown, remove it from the pan.
Step 11
Repeat the process with the remaining dough and filling. Serve the Vegan Aloo Paranthas hot with vegan yogurt or mint chutney.
Nutrition Facts
| Serving size | (1135.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1832.0 |
| Total Fat 54.5g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2641.8mg | 0% |
| Total Carbohydrate 307.3g | 0% |
| Dietary Fiber 45.2g | 0% |
| Total Sugars 9.3g | |
| Protein 48.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 245.6mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 4521.5mg | 0% |
Source of Calories