Multigrain Aloo Paratha (Potato-Stuffed Indian Flatbread)

Multigrain aloo paratha , an Indian flatbread filled with spiced potatoes! This addictive entire wheat and multigrain flatbread is a Punjabi breakfast staple. Step-by-step photos. Soyfree Nutfree

Making aloo paratha from scratch generally is a bit difficult, however I’ve acquired pictures and video to information you thru the method. Be sure you try the ideas and notes on this web page that can assist you make these efficiently!

Paratha is an Indian flatbread, and on this dish it’s filled with aloo (potatoes). On this model, I add some hemp and chia seeds to the potatoes to amp up the protein, together with spices and salt to make them tremendous flavorful.

You will have chapati flour for the most effective outcomes when making this aloo paratha recipe. Chapati flour is a bit bit totally different from standard wheat flour. It’s truly produced from a unique sort of wheat, so it absorbs much less water.

This entire grain model provides entire oats and buckwheat groats to provide the dough a tremendous texture and light-weight, nutty taste. This addition additionally makes the dough simpler to knead. You don’t must knead for lengthy because the dough is not going to be very easy( the added grain intrude with gluten formation). However that works in our favor as it’s simpler to roll the dough out.

I take advantage of spices in my potato filling. You should use spices and herbs of alternative. Don’t need to use Indian spices, use an Italian mix and add some vegan cheese to make tacky potato flatbread!

Why You’ll Love Aloo Paratha

• spiced, mashed potatoes
• tender, entire grain flatbread
• Simpler to make with much less kneading
• soy- and nut-free
• carbs on carbs!

Extra Vegan Paratha Recipes

Recipe Card

Print Recipe

Multigrain Aloo Paratha  (Potato-Stuffed Indian Flatbread)

Multigrain Aloo Paratha – an Indian flatbread filled with spiced potatoes! This addictive entire wheat flatbread is a Punjabi breakfast staple.

Prep Time40 minutes

Cook dinner Time40 minutes

Complete Time1 hr 20 minutes

Course: Breakfast

Delicacies: Indian

Key phrase: aloo paratha

Servings: 10

Energy: 172kcal

Writer: Vegan Richa

Components

For the dough:

• 2.5 cups (312.5 g) entire wheat chapati flour That is totally different from entire wheat flour, see the recipe notes.
• 1/3 cup (27 g) old style oats or quick-cooking oats
• 1/2 teaspoon salt
• 1/2 teaspoon carom seeds (ajwain) or cumin seeds
• 1/4 – 1/3 cup (42.5 g) buckwheat groats
• 1 3/4 cups (414.03 ml) water divided
• 1 tablespoon oil or extra as wanted

For the filling:

• 4 (852 g) medium potatoes , yukon gold most popular
• 3 tablespoons or extra hempseeds
• 1-2 tablespoons chia seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 teaspoon different spices of alternative, I often add combine of some of floor coriander, cumin, garam masala or chaat masala or amchoor(dry mango powder), cayenne,

Elective:

• Some or all of – a couple of tablespoons of finely chopped onion, 1 inexperienced chili finely chopped, 1 teaspoon minced ginger, 1/2 teaspoon garlic powder, 2-3 tbsp chopped cilantro

Directions

Make the dough:

• To a bowl add the flour, oats, salt, and spices and blend properly.

• Warmth one cup of water, till nearly boiling, and add the buckwheat. Let it sit for two minutes to prepare dinner and rehydrate and add the buckwheat to the flour combination.

• Add 2 teaspoons of oil and one other 1/4 cup of water. Press and blend. Relying in your flour you may want some extra water. Add 1-2 tablespoons of water at a time till the combination will get barely sticky.

• Use your oiled arms and never a spatula to convey the dough collectively. Add a pair extra tablespoons of water if wanted. It will take not more than 2 minutes to press and convey every part collectively.

• As soon as the dough comes collectively, knead for a pair extra seconds. Brush one teaspoon of oil on the dough and canopy it with a serviette or a plate and let it sit for Quarter-hour.

Make the filling:

• Within the meantime put together the filling. Cook dinner your potatoes when you haven’t already both within the stress cooker or in a pot. To prepare dinner them within the immediate pot simply add the entire potatoes and canopy them with water and stress prepare dinner for 10 minutes for medium-sized potatoes. Let the stress launch naturally for five minutes then fast launch. Switch the potatoes to a bowl to chill for a bit bit then peel and mash them.

• To prepare dinner them in a saucepan, peel the potatoes, dice them and add them to a saucepan. Cowl with water, convey to a boil, and boil over medium-high warmth for 12-Quarter-hour relying on their measurement. Examine the potatoes if they’re cooked. Drain, add to a bowl, and mash.

• Add the hempseeds, chia seeds, turmeric, salt, and spices, annd the optionally available onion, chili, cilantro if utilizing,and blend properly. Add the chia seeds to the recent potatoes in order that the chia seeds will soak up the moisture. If the potatoes are already chilly, the chia seeds gained’t actually soak up a lot moisture. Combine and mash very well and put aside for a couple of minutes.

Make the aloo paratha

• Oil your arms very well and knead the dough for a couple of seconds. Divide the dough into 10 equal measurement balls. Cowl them once more with the serviette. For every dough ball, roll it between your arms, use a bit little bit of flour to mud the floor, and roll it with a rolling pin.

• When rolling, you need to preserve the perimeters of the dough thinner and the middle thicker (see photos and video).

• Take about 2-3 tablespoons of the potato filling and place it in the course of the flatbread. Fold the flatbread as you want. I often make squares by folding one after which the opposite aspect then urgent it in order that the perimeters stick. Then fold the highest and the underside and press once more so it sticks.

• Then utilizing some extra flour, mud either side. To roll it out you have to press it down a bit bit first then roll it out with the rolling pin. Roll it gently on the aspect that doesn’t have the folding. And once more roll flippantly with out making use of an excessive amount of stress on the aspect with the folding.

• As soon as the sq. is about 6-7 inches set it apart.

• Repeat for all of the flatbreads. I often roll out 3 or 4 after which begin cooking them on the skillet. If that is your first time making them, it’s higher to first roll all of them out after which prepare dinner them.

• If in case you have any further filling you possibly can simply type it into patties or when you don’t have sufficient filling for the final one or two, you possibly can simply eat them plain with none filling.

• Then warmth your skillet over medium-high warmth. As soon as the skillet is scorching, place the flatbread onto the skillet and prepare dinner for 30 seconds or till golden brown. Flip to prepare dinner the opposite aspect and prepare dinner for one more 30 seconds. Drizzle a couple of drops of oil and flip it and press and prepare dinner, 1 min or so (prepare dinner time is determined by your skillet, range, and the way a lot warmth is getting transferred to the flatbread) . Repeat with the remainder of the flatbreads till either side are golden brown. Put aside on a plate or storage container.

• Serve scorching topped with vegan butter with some cumin spiced non dairy yogurt with shredded cucumber( raita) or chutneys like my tomato chutney, mango chutney, or Indian pickles(achar) or curries. Making aloo parathas may be difficult so positively try the recipe tricks to make them.

Notes

• Oats Substitute: omit them and add a couple of tablespoons extra flour
• Buckwheat substitute: omit and add  a couple of tablespoons oats or extra flour
• Hemp seeds substitute: omit or use sesame seeds
• Chia seed substitute : omit or use extra hemp seeds
• No Onion Garlic: don’t use the chopped onion and garlic powder 
• Attempt to use Indian chapati entire wheat flour. 

You too can fold the rolled out flatbread right into a triangle or a circle by bringing all the perimeters within the center. I discover the sq. to be the most effective for rolling even when the dough isn’t kneaded sufficient. 
To make the parathas gluten-free, you’ll have to use my cauliflower flatbread ormy gluten-free chia flatbread from my first e book. 

Vitamin

Vitamin Info

Multigrain Aloo Paratha  (Potato-Stuffed Indian Flatbread)

Quantity Per Serving

Energy 172
Energy from Fats 45

% Every day Worth*

Fats 5g8%

Saturated Fats 0.3g2%

Sodium 250mg11%

Potassium 76mg2%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 0.2g0%

Protein 7g14%

Vitamin A 25IU1%

Vitamin C 1mg1%

Calcium 40mg4%

Iron 2mg11%

* % Every day Values are primarily based on a 2000 calorie food plan.

Components and Substitutions

• entire wheat chapati flour – Don’t use common entire wheat flour on this recipe! It will likely be a lot tougher to work with. Entire wheat chapati flour is produced from a unique sort of wheat and behaves in a different way. You’ll find it on-line or at Indian markets. When you can’t discover chapati flour, use entire wheat pastry flour and use not less than a 3rd of the quantity of all-purpose flour.
• entire grains – Oats and buckwheat groats add texture, protein, and fiber to this multigrain paratha.
• potatoes – Aloo (potatoes) are the bottom for the filling on this recipe.
• hemp and chia seeds – The seeds add some texture and protein to the potato filling.
• spices – Turmeric and salt are a should for seasoning the potatoes, and from there you possibly can have some enjoyable! I like to make use of some floor coriander, cumin, or garam masala to spice my potatoes.
• onion, chili, and garlic – These are optionally available mix-ins, if you’d like your potato combination to have much more taste!

Ideas

• All the time use the Indian chapati entire wheat flour as a result of the entire wheat flour you get in shops makes use of a unique sort of wheat and it’s additionally coarsely floor and absorbs extra liquid whereas kneading it. It’s additionally a lot tougher to knead and roll out, it makes thicker parathas and it additionally dries up quicker. So all in all I don’t like the entire wheat flour you get in common shops. When you can’t discover Indian entire wheat flour anyplace, you should use entire wheat pastry flour and use not less than a 3rd of the quantity of all-purpose flour to make the dough in order that it will get lighter and stays moist.
• Ideally, while you make stuffed parathas, you knead the dough for some time, so it turns into actually easy and elastic & it’s simpler to roll out. However as a result of we’re including different grains to it, the dough isn’t going to turn out to be easy, so that you don’t should knead it that lengthy!. Simply knead a bit bit to convey the dough collectively, let it sit, after which knead 4-5 instances, then divide into balls.
• If you roll it out, use a bit little bit of flour so it doesn’t stick however doesn’t use an excessive amount of flour as that can trigger the paratha to dry out
• You don’t need the filling to be too mushy or too moist in any other case it is going to moisten the dough while you’re rolling it out and the moist dough tends to interrupt open and the filling will spill. It doesn’t actually matter as finally you’ll eat it however you must deal with it delicately . 
• You should use a unique filling to stuff the parathas. Cooking another greens like carrots or/and cauliflower. You too can add extra seeds to the filling to extend the protein. Or you possibly can add some crumbled tofu to up the protein

The right way to Make Multigrain Aloo Paratha

Begin by making the paratha dough. To a bowl, add the flour, oats, salt, and spices and blend properly. 

Warmth one cup of water till nearly boiling, and add the buckwheat. Let it sit for 2 minutes to prepare dinner and rehydrate and add the buckwheat to the flour combination. 

Add two teaspoons of oil and one other quarter cup of water. Press and blend. Relying in your flour you may want some extra water. Add one to 2 tablespoons of water at a time till the combination will get barely sticky. 

Use your oiled arms and never a spatula to convey the dough collectively. Add a pair extra tablespoons of water, if wanted. This could take not more than two minutes to press and convey every part collectively.

As soon as the dough comes collectively, knead for a pair extra seconds. Brush one teaspoon of oil on the dough and canopy it with a serviette or a plate and let it sit for Quarter-hour.

Within the meantime, put together the filling. Cook dinner your potatoes when you haven’t already both within the stress cooker or in a pot.

To prepare dinner them within the Immediate Pot simply add the entire potatoes and canopy them with water and stress prepare dinner for 10 minutes for medium-sized potatoes. Let the stress launch naturally for 5 minutes, then fast launch. Switch the potatoes to a bowl to chill for a bit bit then peel and mash them.

When you’re cooking them in a saucepan, peel the potatoes, dice them and add them to a saucepan. Cowl with water, convey to a boil, and boil over medium-high warmth for 12-Quarter-hour, relying on their measurement. Examine that the potatoes are fork-tender. Drain, add to a bowl, and mash. 

Add the hempseeds, chia seeds, turmeric, salt, and spices, and blend properly. You should add the chia seeds to the recent potatoes in order that the chia seeds will soak up the moisture. If the potatoes are already chilly, the chia seeds gained’t actually soak up a lot moisture.

Combine and mash very well and put aside for a couple of minutes. 

Oil your arms very well and knead the dough for a couple of seconds. Divide the dough into 10 equal measurement balls. Cowl them once more with the serviette.

For every dough ball, roll it between your arms, use a bit little bit of flour to mud the floor, and roll it with a rolling pin. 

When rolling, you need to preserve the perimeters of the dough thinner and the middle thicker.

Take about two to 3 tablespoons of the potato filling and place it in the course of the flatbread.

Fold the flatbread as you want. I often make squares by folding one after which the opposite aspect then urgent it in order that the perimeters stick. Then fold the highest and the underside and press once more so it sticks. 

Then, utilizing some extra flour, mud either side. To roll it out you have to press it down a bit bit first, then roll it out with the rolling pin. Roll it gently on the aspect that doesn’t have the folding. And once more roll flippantly with out making use of an excessive amount of stress on the aspect with the folding to maintain the filling from squishing out.

As soon as the sq. is about six to seven inches huge, set it apart. 

Repeat for all of the flatbreads. I often roll out three or 4 after which begin cooking them on the skillet. If that is your first time making them, it’s higher to first roll all of them out after which prepare dinner them.

If in case you have any further filling, you possibly can simply type it into patties or when you don’t have sufficient filling for the final one or two parathas, you possibly can prepare dinner them as plain flatbreads with none filling. 

Now, warmth your skillet over medium-high warmth. As soon as the skillet is scorching, place the flatbread onto the skillet and prepare dinner for 30 seconds or till golden brown. Flip to prepare dinner the opposite aspect and prepare dinner for one more 30 seconds. Drizzle a couple of drops of oil and flip it and press and prepare dinner, 1 min or so (relying in your skillet, the range and the way a lot warmth is getting transferred to the flatbread) by urgent it a bit bit.

Repeat the cooking course of with the remainder of the flatbreads till either side are golden brown. Put aside on a plate or storage container. Serve scorching topped with vegan butter with some non dairy yogurt or chutneys or Indian pickles(achar) or curries.

Making aloo parathas may be difficult so positively try the recipe suggestions above to make them.

Regularly Requested Questions