Vegan Aloo Paratha
Few things hit as satisfyingly as a golden, spiced flatbread straight off a hot skillet, and this potato-stuffed paratha delivers exactly that kind of comfort. The filling is built around mashed russet potatoes bloomed with cumin seeds, fresh ginger, serrano chili, garam masala, and a hit of amchur — that dried mango powder adds a subtle tang that makes the whole thing pop. Whole wheat flour forms the dough, which gets a short rest before being rolled out around each filling ball, so every bite has that hearty, slightly chewy texture that makes paratha so craveable. Vegan butter goes on during the final cook, giving each flatbread those gorgeous golden spots and a rich finish without any dairy in sight. Traditional paratha recipes often rely on ghee or regular butter, but swapping in vegan butter here keeps the spirit of the dish completely intact. This recipe makes 4 servings, so it's a solid weeknight dinner or a weekend brunch worth lingering over. Serve them hot off the pan with dairy-free yogurt and a spoonful of mango pickle for the full experience.
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Learn more →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)
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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