Vegan Alu Paratha

Discover the ultimate comfort food with this Vegan Alu Paratha recipe, a plant-based twist on the classic Indian stuffed flatbread! Made with whole wheat flour and filled with a flavorful spiced potato mixture infused with cumin, garam masala, dried mango powder (amchur), and fresh cilantro, each bite delivers a perfect balance of warmth and zest. The dough is made from scratch, ensuring a soft, pliable base that encases the creamy potato filling beautifully. Pan-fried to golden perfection with just a drizzle of oil, these parathas are delightfully crisp on the outside and hearty on the inside. Perfect for breakfast, lunch, or dinner, this vegan alu paratha pairs wonderfully with vegan yogurt, tangy pickles, or your favorite chutneys. Quick to prepare and easy to master, this recipe is a must-try for lovers of Indian cuisine and devotees of wholesome, plant-based meals.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 1 teaspoon Salt
• 0.75 cup Water
• 2 tablespoons Vegetable oil
• 3 medium Potatoes
• 1 small Green chili
• 1 inch Ginger
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 0.5 teaspoon Amchur (dried mango powder)
• 2 tablespoons Fresh cilantro
• 4 tablespoons Neutral oil

Directions

Step 1

Peel and roughly chop the potatoes. Boil them in water until soft, about 15-20 minutes. Drain and let cool.

Step 2

In a bowl, mash the boiled potatoes with a fork or potato masher until smooth. Ensure there are no lumps.

Step 3

Finely chop the green chili and grate the ginger. Add them to the mashed potatoes along with ground cumin, garam masala, coriander powder, amchur, salt (1/2 teaspoon), and chopped fresh cilantro. Mix well to create the potato filling.

Step 4

In another large mixing bowl, combine whole wheat flour and salt (1/2 teaspoon). Gradually add water while mixing with your hand to form a soft dough. Knead the dough for about 5-6 minutes until smooth and elastic. Cover the dough and let it rest for 15 minutes.

Step 5

Divide the dough into 8 equal portions and roll each portion into a ball. Similarly, divide the potato filling into 8 portions.

Step 6

On a lightly floured surface, roll out one ball of dough into a small circle (about 4 inches in diameter). Place one portion of the potato filling in the center.

Step 7

Bring the edges of the dough together to enclose the filling completely. Pinch the edges to seal and remove any excess dough.

Step 8

Flatten the filled dough ball gently and roll it out again to about 6-7 inches in diameter, making sure the filling doesn't spill out.

Step 9

Heat a non-stick skillet or tawa over medium heat. Once hot, place the rolled paratha on the skillet.

Step 10

Cook for 1-2 minutes until small bubbles form on the surface. Flip and apply a drizzle of oil around the edges.

Step 11

Press the paratha gently with a spatula to cook the other side evenly. Cook for another 1-2 minutes until golden brown and crisp.

Step 12

Repeat with the remaining dough and filling. Serve hot with vegan yogurt or pickles.

Nutrition Facts

Serving size	(1144.6g)

Amount per serving	% Daily Value*
Calories	2114.6

Total Fat 87.0g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2452.1mg	0%
Total Carbohydrate 307.7g	0%
Dietary Fiber 44.7g	0%
Total Sugars 9.6g
Protein 48.5g	0%

Vitamin D 0IU	0%
Calcium 234.7mg	0%
Iron 19.0mg	0%
Potassium 4406.0mg	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: 35.5%

Protein: 8.8%

Carbs: 55.7%