Vegan Aloo Paratha

Vegan Aloo Paratha is a stuffed flatbread with a mashed spicy potato stuffed in the form of a warm bread. Vegan Aloo Paratha can be the best comfort food made out of simple pantry ingredients. It is the most widespread in Indian households and grows in the hearts of children and adults. This vegan substitute omits ghee and butter and retains the full-flavored flavour. The mixture of potatoes is wrapped in the soft pastry, which makes each portion taste delicious. Vegan Aloo Paratha may be served with chutney, vegan yogurt or with pickle. You may also roll & freeze them uncooked.

STATS

• Cuisine: Indian
• Course: Breakfast, Main
• Prep Time: 25 minutes
• Method: Stovetop (Griddle or Tawa)
• Serving Size: one paratha
• Yield: six (6) parathas
• Cook Time: 25 minutes
• Difficulty: Medium
• Diet: Vegan
• Total Time: 50 minutes

EQUIPMENT

• Rolling pin
• Mixing bowls
• Potato masher
• Tawa/non-stick griddle
• Spatula
• Measuring spoons
• Knife & peeler
• Mixing bowls

INGREDIENTS:

Regarding the dough:

• 2 cups flour made from whole grains
• 3/4 cup warm water & 1/2 teaspoon salt (as required)
• One teaspoon of optional oil

Regarding the filling:

• Three medium potatoes, mashed after boiling
• 1 green chile, chopped finely
• One teaspoon grated ginger
• half a teaspoon of Some cumin seeds,
• 1/2 a teaspoon of garam masala
• A single teaspoon of cilantro, chopped
• Half a teaspoon of red chili powder
• For the taste one teaspoon of lemon juice & amchur & salt.

For cooking:

• Two tablespoons of oil or vegan butter for cooking

INGREDIENT NOTES:

Wheat flour:

• Regular atta or whole wheat flour can be used to make soft but firm parathas.

Potatoes:

• I use starchy potatoes, such as Russet or Yukon potato. Keeping them to boil till soft Mash smooth.

Spices:

• Cumin, garam masala and chili are used to give flavor. You are able to adapt to your level of heat.

Chili & ginger:

• Fresh because of the best taste of the aroma and strike.

Amchur or lemon:

• Provides some light, sour zing to put some counter to the potatoes.

Oil:

• Neutral oil or vegan butter should be used to cook. To achieve crispier results add additional ones.

INSTRUCTIONS:

1. Mix the flour and salt in a bowl. To create a soft dough, gradually add warm water and knead. It feels dry, add a little oil.
2. Cover the dough with cloth & leave it to rest for twenty minutes.
3. Combine mashed potatoes, red chili powder, ginger, cumin, garam masala, green chili, salt, lemon juice, & chopped cilantro in a separate bowl.
4. Make six balls out of the dough. Use the potato filling in the same way.
5. Make a little circle out of one ball of dough. Put a ball of potato in the center.
6. Seal tightly after folding the dough over the filling.
7. Roll and flatten gently into a circular, roughly 6-inch-wide form.
8. If it sticks, add a bit of dry flour.
9. Set a pan or tawa over medium-high heat.
10. After placing the paratha on the hot tawa, cook it till tiny bubbles start to form.
11. Turn it over and give it a quick oil brushing. Press lightly & flip again.
12. Cook till golden brown on both sides.
13. Remove from the pan & place in a covered dish to keep warmed.
14. To make all the parathas, repeat the steps.

TIPS:

• Ensure that there is no chunk in the potato filling since that will need the dough.
• Do not pack the dough tight. It can even spill or get stiff to roll.
• Flour slightly to prevent sticking but not a lot of it.
• Cook over medium heat in order not to burn the exterior and leave the interior uncooked.
• Add crushed fennel seeds or carom seeds to add more smell.

KEEPING INFO:

Fridge:

• Store cooked parathas for at least three days in a tightly sealed bag. Warm up again in a oven.

Freezer:

• Place paper between uncooked parathas & freeze them. For two months, keep in bags. Don’t thaw before cooking.

FAQS:

Can i put Vegan Aloo Paratha in the Freezer?

• Yes. You can also roll, layer and freeze them between parchment papers. Freeze then cook from frozen.

Why if my filling falls out?

• Seal tight and do not over roll. Try doing less filling.

Can I make gluten-free?

• Gluten-free flour replacements can sometimes be used but the dough may split. Just a wee drizzle of oil to help stick.

What goes with it?

• Serve with vegan yogurt, mint chutney or tomatoes chutney. Also a simple lentil soup goes quite well.

Can I do without oil when I cook?

• Yes. They can be dry roasted just as roti, but oil makes it taste and texture nice.

NUTRITION:

Calories: 185
Carbohydrates: 29g
Protein: 4g
Fat: 6g
Saturated Fat: 0.5g
Fiber: 3g