Low Iodine Vegan Aloo Paratha

Total time1 hr 15 min

Prep time30 min

Cook time30 min

4.6

(24)

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Ingredients

4 servings

For the dough

2 cups whole wheat flour, plus more for dusting
½ tsp salt
2 tsp neutral oil
¾ cup warm water, plus more as needed

For the filling

1 lb (about 3 medium) russet potatoes
1 tsp neutral oil
1 tsp cumin seeds
1 serrano or green chili, finely chopped
1 tsp grated fresh ginger
1 tsp ground coriander
½ tsp garam masala
½ tsp amchur (dried mango powder)
½ tsp salt
3 tbsp fresh cilantro, finely chopped

For cooking

2–3 tbsp vegan butter, for cooking

For serving

dairy free yogurt, for serving (optional)
mango pickle (achaar), for serving (optional)
Can be omitted
mango pickle

Instructions

1
Place the potatoes in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until a fork slides through the center of the largest potato with no resistance, about 20–25 minutes. Drain, let cool just enough to handle, then peel and transfer to a large bowl.
2
While the potatoes cook, make the dough. In a large mixing bowl, whisk together the whole wheat flour and salt. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Pour in the warm water gradually, mixing with your hand, until a shaggy dough forms. Knead in the bowl for 4–5 minutes until the dough is smooth, soft, and slightly tacky but not sticky — it should spring back slowly when pressed. Cover with a damp cloth and rest for 15 minutes.

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