Aloo Paratha – WFPB & No Oil
These delicious flatbread are a popular breakfast across Punjab and North India. Commonly made with several variations, this Aloo Paratha is a no fuss, no oil, whole food plant based recipe ready under an hour. The basic recipe is a wholemeal dough encasing a spicy potato filling.
I tend to serve my Aloo Paratha with a homemade sweet lime Pickle, soy or coconut yogurt and a fresh sliced up salad with red onions, tomatoes, beetroot and cucumber 😋
Common additions to the potato filling are either dry spices such as salt, Turmeric powder, Cumin seed powder, Chilli flakes, with some dry Mango powder and also, minced red Onions, Ginger root, Garlic, green Chillies sliced finely.
This Aloo Paratha recipe is adapted from a mix of my husband’s family and what we have eaten at Indian street side stalls called Dhaba. Once cooked, these Parathas stay up to 2 days in the fridge or can be frozen for a couple of weeks to reheat on a hot pan prior to eating.
Ingredients for the,
- 3 cups Wholemeal Wheat Flour “Atta“
- 1 1/4 cup of Water
- Salt to taste, if using
- 5 – 7 medium Potatoes, boiled
- 1 small Red Onion, chopped finely
- 2 – 4 medium Garlic Cloves, ground into paste
- 3 – 4 Green Chillies, minced (Reduce or omit if not wanting the heat)
- 1/2 inch piece of Ginger root, ground into paste
- 1 tablespoon Coriander leaves & stalks, minced
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seed Powder
- 1/2 teaspoon Carom Seeds
- Salt, to taste
1. In a deep mixing bowl, add the ingredients for the dough.
2. Knead into a smooth ball and cover the dough and set aside. Heat a large nonstick pan.
3. In a large mixing bowl, add peeled boiled potatoes and mash well.
4. Add all the dry spices and salt and mix well into the potatoes.
5. Mix in the chopped Red Onion, green chilli and coriander leaves and stalk.
6. Carefully roll out lemon sized pieces of dough dredged in dry flour into flat circles.
7. Add a spoonful of the potato filling into the flat circles of dough and carefully bring the edges together and seal.
8. Dust the discs with dry flour and gently roll out into flatter discs.
9. Heat a flat griddle or skillet or flat pan until hot.
10. Cook on both sides until golden brown spots appear.
11. Store in a box layered with a clean tea towel.
12. If wanting to freeze the cool completely and layer nonstick paper between each Aloo Paratha.
Taste great served hot off the griddle / pan with Soy Yogurt, Lime Pickle and a fresh salad with a piping hot cup of Chai.
1. The filling can be prepared and stores well in the fridge for 1 – 2 days.
2. Using a nonstick griddle or a cast iron skillet without edges makes the Aloo Paratha easier to cook without oil.
If you liked this Aloo Paratha- WFPB & No Oil recipe, please see here for more Paratha recipes 💚
Also, Masala Vegan has just been chosen as one of the Top 100 Vegan Blogs on the web.
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2 replies to “Aloo Paratha – WFPB & No Oil”
I like Aloo Paratha in breakfast
Thank you 😊 We do too!
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