Easy Aloo Paratha

Crispy, flavourful and spiced potato-filled Aloo Paratha is what is missing from your breakfast dishes. You can pair this delicious and popular Indian dish with a plant-based yoghurt, raita (yoghurt-based side dish) , pickles and one of my favourites: a dollop of vegan butter right in the centre. You can’t go wrong with pairing it with some Indian chutneys like mint chutney . This recipe is easy to put together, it just needs a little bit of prepping and you’re good to go.

Aloo Parathas placed on a white plate with some raita in a bowl - 1

What is Aloo Paratha?

In my opinion, Aloo Paratha is one of the most loved breakfast options in Indian households – especially in North India. Although the prep behind it is fairly simple – step 1: make a spiced potato filling. Step 2: stuff the filling inside the flattened dough and roll it into something similar to Rotis. Alternatively, you can check my roti recipe to get a step-by-step idea on how to make the perfect, round Rotis . Here’s a step-by-step guide on how you can make Aloo Paratha easily. First of all, before we jump in to the recipe, here are some tips to remember.

Tips to Remember When Making Aloo Paratha

Potato filling:

First, grating the potatoes before mashing helps give an even texture to the filling. Try not to leave large pieces of potatoes.
Secondly, instead of ajwain seeds, use Nigella seeds (aka black onion seeds). It gives it a nice, roasted oniony taste.

Dough:

Let the dough rest for about 30 minutes. Gluten formation is an essential step in the process of making roti or chapati or parathas.
While rolling out the parathas, try the rotation method by lightly rotating and pressing it between your fingers and palm.
Make sure the outer edges are thinner than the inside to get an even paratha.

How to make Aloo ka Paratha?

Prepping the dough:

Firstly, in a large bowl, mix together atta, salt and ajwain (carom seeds).

Pouring atta or indian wheat flour into an empty bowl - 2

Second, add water and bring the dough together.

mage of me pouring water into the wheat dough - 3

Next, cover with a wet cloth and let the dough sit for about 30 minutes for the gluten structures to form.

Image of wheat dough rolled into a soft ball - 4

Potato or Aloo filling:

Meanwhile, bring a pot of water to boil, and add the potatoes to it. Subsequently, let it boil for about 8-10 minutes until a fork slides into the potatoes easily.

Drain and let the potatoes cool. Once cool, peel the potatoes,

image of potatoes getting dropped into a boiling pan of water - 5

Add to a bowl and mash them with the help of a masher or your hands. Add the ajwain to the filling.

Add the spices: garam masala, amchur or mango powder, red chilli powder and salt.

Image of me adding red chilli powder to the potato mix - 7

Add coriander/cilantro and green chillies to this.

Image of me adding chopped corriander to the potato mix - 8

Mix well until well combined. Set aside. Then, dust a work surface with flour, pinch out a lime-sized piece of the prepared dough.

Roll it between your hands and press it on the work surface and flatten it to about 7-8 cm (3 inches).

image of me rolling the dough into a small lemon size ball - 10

Place a mini lime-sized amount of the potato filling in the centre of this. Bring the edges together over the filling and seal it carefully.

Press this down on the work surface and with the help of extra flour, roll it out evenly into a round shape.

Image of me pinching the dough filled with potato filling and making it into a stuffed ball - 12

Gently place the paratha on the hot skillet. Make sure to cook it evenly on medium-high flame.

Image of uncooked paratha on a skillet - 13

Cook it for a couple of minutes and flip. Lightly apply oil over the surface.

Cook until done on both sides. Serve it hot with some plant-based yoghurt or raita.

Image cooked paratha cooking on the skillet - 14

And tadaaaa! As you can clearly see, I thoroughly enjoyed making and eating these hot, delicious Aloo ka Paratha with some raita . I hope you try this Aloo Paratha recipe out and tag me on Instagram . Also, I would love to see you make it soon and update me. Ciao!

Similar to Aloo Paratha

Check out my other breakfast recipes:

Besan ka Cheela – using chickpea flour
Vegetable Upma
Dhokla – steamed gram flour cake
Chitranna or Lemon rice

Aloo Paratha

Ingredients1x2x3x

For the dough

2 cups Atta Indian whole wheat flour
¾ cups Water (plus a bit more if required)
1 ½ tbsp Oil for cooking optional
¼ tsp Ajwain or carom or caraway seeds
½ tsp Salt

For the Aloo or potato filling

4 Medium potatoes or 450 g
1-2 Green chili peppers finely chopped
½ tsp Cumin powder
¾ tsp Amchur powder or dry mango powder
¼ tsp Garam masala
½ tsp Kashmiri red chili powder or 1/4 tsp regular chili powder
½ tsp Salt or adjust to taste
3-4 tbsp Coriander or cilantro

Instructions

Prepping the dough

In a large bowl, mix together atta, salt and ajwain (carom seeds). Add water, mix well and bring the dough together.
Cover with a wet cloth and let the dough sit for about 30 minutes for the gluten structures to form.

Prepping the potato filling

Bring a pot of water to boil, add the potatoes to it. Let it boil for about 8-10 minutes until a fork slides into the potatoes easily.
Drain and let the potatoes cool.
Once cool, peel the potatoes, add to a bowl and mash them with the help of a masher or your hands.
Add the spices like garam masala, red chilli poweder amchur or mango powder, salt and coriander/cilantro to this and mix well until smooth.
Now dust a work surface with flour, pinch out a lime-sized piece of the prepared dough and roll it between your hands.
Press it on the work surface and flatten to about 7-8 cm (3 inches). Try the rotation method by lightly rotating and pressing it between your fingers and palm.
Press this down on the work surface and with the help of extra flour, roll it out evenly into a round shape.
Fill the flattened dough with a tablespoon of potato filling. Roll it further into a round roti-like shape, with the help of extra flour.
Heat up a skillet and apply some oil on it. Place the rolled out paratha on the skillet.
Cook it for a couple of minutes and flip. Cook until done both sides.
Serve it hot with some plant-based yoghurt or raita.

Nutrition

Chaas recipe: Check out this popular Indian drink, also known as Chaach or Sambharam, prepared with yoghurt, spices and aromatics, that I made vegan. Chaas is usually served chilled on a hot summer’s day. This chaas recipe calls for plant-based yoghurt, some basic aromatics and that’s it!

Chaas served in a glass, picked up by me - 16

Imagine this: You have just come home from a hot summer’s day of hard work. The sun is scorching hot and beating down on you like it’s the end of the world. And all you crave is something that will quench your thirst and nourish you at the same time. Introducing – chaas, a popular drink at the @beextravegant family.

What is Chaach/Chaas/Sambharam?

The Chaas recipe is prepared differently in different parts of the country. Plain Chaas is made with just yoghurt, water and salt but some parts of India mix in spices to make it more delicious and frothy.

In North India, chaas or chaach do not contain ginger or green chillis. Ingredients like mint leaves, cumin and Kala Namak are more prominent and hence, are added to the vegan chaas. Whereas, the South Indian version does not contain cumin or mint leaves.

This recipe is my take on both these variations and it is extremely inexpensive, wholesome and absolutely plant-based. Just FYI, in Indian English, chaas is often referred to as buttermilk, although it’s not really buttermilk. Traditionally buttermilk is churned in a churner until the butter separates from the whey. Okay, enough with the trivia session. Let’s jump right into the recipe.

How to make Vegan Chaas?

Image of all ingredients required for chaas, laid out on the table. INgredients include - vegan yoghurt, green chillies, water, cumin powder, ginger, kala namak and curry leaves. - 17

Tips to remember: Take thick yoghurt and avoid the one that has more water content. This type of yoghurt will turn runny when you blend it in a blender and the results are not as frothy as you would expect. The thicker the yoghurt, the frothier the Chaas.

The recipe is rather simple. The idea is to blend all ingredients in a blender and serve it chilled. The other way to make the same recipe, you can use a whisk to whisk the yoghurt into a uniform consistency and crush the other ingredients in a mortar and pestle. Combine both the whisked yoghurt and the aromatics in a jar. Serve chilled.

So, here are my step-by-step instructions for you to follow.

Pour fresh thick yoghurt into a blender jar.

Scooping up thick yoghurt with a spoon - 18

Add ginger (skin peeled) and green chillies (stem removed) to the jar.

Image of peeled ginger knobs being dropped in a jar of yoghurt - 19

Add ground cumin powder and curry leaves.

Image of me dropping curry leaves into the blender jar - 20

Add Kala Namak or rock salt and water for consistency.

Adding rock salt or kala namak to the blender - 21

Blend all the ingredients well until combined. Do not over-blend it as the heat from the blender will result in curdling. Pour the Chaas into a glass jar.

Blending yoghurt with spices and aromatics - 22

Serve in a glass with ice cubes and garnish with curry leaves.

Storage: Store in the fridge for a day or two but not more than that. After a day it will start to lose its flavour and turn sour.

Check out my other recipes here:

Vegan Masala Chai
Oat Milk Recipe

Vegan chaas served in a glass, garnished with curry leaves - 24