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Breakfast, Flatbreads, Indian, Mains, Recipes  /  April 14, 2023

Aloo Paratha

Nothing quite like aloo paratha – an Indian whole wheat flatbread stuffed with silky spiced potatoes. Serve with vegan raita and a pickle of your choice!

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Nothing quite like aloo paratha – an Indian whole wheat flatbread stuffed with silky spiced potatoes. Serve with vegan raita and a pickle of your choice!

Whenever my family traveled anywhere, our first meal was always cold aloo paratha. And I hated it. I wanted to go to the airport and just get pizza or a sandwich. Like we weren’t packing for a pilgrimage, you know?

Years later and I’ve started to appreciate cold aloo parathas – as we all do once we realize that the parathas probably are better than paying for mediocre overpriced airport food. Yet they still aren’t as good as aloo parathas straight off the tava of course.

Visiting family in India as a kid, I was so amused by how much attention was given to breakfast. My grandma and aunts woke up and immediately started thinking about what we would eat. Tt was never something like toast or Lucky Charms, like I was used to, but things like cheelas, sabzis, and these aloo parathas. Since it was scorching hot in the summer, we had to take advantage of our appetites in the morning because the next thing I knew, I wanted cucumbers and papaya for dinner. Recently, I was appreciating the care they gave to breakfast because I didn’t prioritize breakfast much last year which turned out to be a bad decision. I understand that some people just aren’t breakfast people but I’ve learned that I can’t relate.

What is Aloo Paratha

Aloo means potato and a paratha is a type of flatbread. So this aloo paratha is basically a potato-stuffed flatbread. It is said to have originated in Punjab, but people all over India hold aloo paratha near and dear!

Nothing quite like aloo paratha – an Indian whole wheat flatbread stuffed with silky spiced potatoes. Serve with vegan raita and a pickle of your choice!

How to Make Aloo Paratha

Boil the potatoes.

This is the first thing to do because you’ll want to make sure the potatoes get some time to cool before you peel and mash.

Make the dough.

Knead whole wheat flour and water together. It takes some practice but just use your hands and go by feel!

Prepare the spiced potato filling.

Start with green chili, ginger, garlic, and red onion. Then a few spices: garam masala, coriander, and red chili power. Combine the mashed potatoes. When the potatoes are well-combined, mix in cilantro and chaat masala.

Stuff the parathas.

There are many ways to do this but here is how I learned to do it. Place dough in one palm and use your other hand to pinch the edges until it forms a bowl. Add the potato filling and close the bowl. Check out the video for a visual!

Cook the parathas.

Make sure your tava or nonstick is hot before adding a paratha. Cook on both sides without any oil or vegan butter first. Then add a drop on each side and continue flipping and cooking until golden on both sides.

For serving

Vegan raita, maybe chutney, or a pickle of your choice. I have recipes for raita and chutney on my samosa chaat recipe!

Aloo Paratha

Print Recipe
Prep Time 15 mins
Course Breakfast, Lunch, Main Course
Cuisine Indian

Ingredients
  

Dough

  • 2 cups atta (whole wheat flour)
  • ½ tsp salt
  • 2 tsp oil *optional
  • water as needed *about 2 cups

Potato filling

  • 6 small white potatoes, boiled and mashed *around 400g
  • 1 tbsp avocado oil or another neutral oil
  • ½ tsp caraway seeds
  • 1 green chili, minced
  • 1 tbsp grated ginger
  • 1 garlic clove, grated
  • ¼ red onion, chopped *optional if you don't want to cut an onion for a quarter of it lmao
  • ½ tsp salt, plus more to taste
  • ½ tsp garam masala
  • ½ tsp ground coriander
  • ½ tsp red chili powder
  • 2 tbsp fresh cilantro
  • 1 tsp chaat masala

For serving

  • plant-based yogurt; raita
  • pickle of your choice

Instructions
 

  • Boil the potatoes in a pot of water on the stove or in a pressure cooker. For boiling on the stove, it should take 20-25 minutes. For pressure cooker/Instant Pot instructions, see note #1. Let them cool, peel, and mash with a fork or potato masher until smooth.
  • Prepare the dough. Add flour and salt to a mixing bowl. Drizzle a little neutral oil to make it easier to knead. Add a little water at a time, kneading until you have a soft, slightly moist ball of dough.
  • Prepare the filling. Add oil to a pan over medium heat. Add caraway seeds and let them sizzle for 30 seconds. Add green chili, grated ginger, garlic, red onion, and salt. Cook until the raw ginger smell dissipates and the onion is translucent.
  • Add garam masala, coriander, and red chili powder. Cook for a minute.
  • Add mashed potatoes and combine well with everything else. Take the pan off the heat and mix in cilantro and chaat masala.
  • Heat a tawa or nonstick pan over medium heat. Take enough dough for one paratha. This recipe makes 8-10, so you can divide the dough into that many pieces. Place it in your palm and form a bowl shape with it. In the center of the bowl, place some potato filling. Close the paratha and roll it out so it is 1/4-inch thick.
  • Make sure the tawa or pan is hot and add the paratha. Cook for a minute or two until slightly golden and flip. Add a drop of vegan butter or oil to the other side and flip again. Do the same to other side. Press with spatula a few times. Cook until both sides are golden with brown spots. Repeat with the rest of the dough and filling.
  • For serving: make vegan raita if you want! Or a chutney or pickle of your choice. For raita, I mix yogurt, cilantro, chaat masala, cumin, lime juice, and salt. Mostly to taste.

Notes

  1. If using a pressure cooker for the potatoes, cook for 4-5 whistles on medium-high heat. If using an Instant Pot for the potatoes, click here. 
Keyword Indian breakfasts, Indian food, Indian recipes

For more Indian breakfasts, check out…

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Sabudana Khichdi

Tags

  • Indian
  • Indian breakfast
  • indian food

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1 comment

  • Types of Indian Bread: 10 Delicious Types you Need to Try
    October 22, 2024

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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