Multigrain Aloo Paratha (Potato-Stuffed Indian Flatbread)

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

Making aloo paratha from scratch is usually a bit tricky, but I’ve got photos and video to guide you thru the method. Ensure you try the guidelines and notes on this page to assist you make these successfully!

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

You will have chapati flour for the most effective results when making this aloo paratha recipe. Chapati flour is slightly bit different from conventional wheat flour. It’s actually produced from a unique style of wheat, so it absorbs less water.

This whole grain version adds whole oats and buckwheat groats to provide the dough a tremendous texture and light-weight, nutty flavor. This addition also makes the dough easier to knead. You don’t have to knead for long because the dough won’t be very smooth( the added grain interfere with gluten formation). But that works in our favor because it is simpler to roll the dough out.

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

Why You’ll Love Aloo Paratha

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

More 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 whole wheat flatbread is a Punjabi breakfast staple.

Prep Time40 mins

Cook Time40 mins

Total Time1 hr 20 mins

Course: Breakfast

Cuisine: Indian

Keyword: aloo paratha

Servings: 10

Calories: 172kcal

Creator: Vegan Richa

Ingredients

For the dough:

• 2.5 cups whole wheat chapati flour That is different from whole wheat flour, see the recipe notes.
• 1/3 cup old-fashioned oats or quick-cooking oats
• 1/2 teaspoon salt
• 1/2 teaspoon carom seeds (ajwain) or cumin seeds
• 1/4 – 1/3 cup buckwheat groats
• 1 3/4 cups water divided
• 1 tablespoon oil or more as needed

For the filling:

• 4 medium potatoes , yukon gold preferred
• 3 tablespoons or more hempseeds
• 1-2 tablespoons chia seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1 teaspoon other spices of selection, I often add mixture of just a few of ground coriander, cumin, garam masala or chaat masala or amchoor(dry mango powder), cayenne,

Optional:

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

Instructions

Make the dough:

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

• Heat one cup of water, until almost boiling, and add the buckwheat. Let it sit for two minutes to cook and rehydrate and add the buckwheat to the flour mixture.

• Add 2 teaspoons of oil and one other 1/4 cup of water. Press and blend. Depending in your flour you would possibly need some more water. Add 1-2 tablespoons of water at a time until the mixture will get barely sticky.

• Use your oiled hands and never a spatula to bring the dough together. Add a pair more tablespoons of water if needed. This can take not more than 2 minutes to press and produce every thing together.

• Once the dough comes together, knead for a pair more seconds. Brush one teaspoon of oil on the dough and canopy it with a napkin or a plate and let it sit for Quarter-hour.

Make the filling:

• Within the meantime prepare the filling. Cook your potatoes for those who haven’t already either within the pressure cooker or in a pot. To cook them within the easy pot just add the entire potatoes and canopy them with water and pressure cook for 10 minutes for medium-sized potatoes. Let the pressure release naturally for five minutes then quick release. Transfer the potatoes to a bowl to chill for slightly bit then peel and mash them.

• To cook them in a saucepan, peel the potatoes, cube them and add them to a saucepan. Cover with water, bring to a boil, and boil over medium-high heat for 12-Quarter-hour depending on their size. Check the potatoes in the event that they are cooked. Drain, add to a bowl, and mash.

• Add the hempseeds, chia seeds, turmeric, salt, and spices, annd the optional onion, chili, cilantro if using,and blend well. Add the chia seeds to the recent potatoes in order that the chia seeds will absorb the moisture. If the potatoes are already cold, the chia seeds won’t really absorb much moisture. Mix and mash rather well and put aside for just a few minutes.

Make the aloo paratha

• Oil your hands rather well and knead the dough for just a few seconds. Divide the dough into 10 equal size balls. Cover them again with the napkin. For every dough ball, roll it between your hands, use slightly little bit of flour to dust the surface, and roll it with a rolling pin.

• When rolling, you need to keep the sides of the dough thinner and the middle thicker (see pictures and video).

• Take about 2-3 tablespoons of the potato filling and place it in the midst of the flatbread. Fold the flatbread as you want. I often make squares by folding one after which the opposite side then pressing it in order that the edges stick. Then fold the highest and the underside and press again so it sticks.

• Then using some more flour, dust each side. To roll it out you might want to press it down slightly bit first then roll it out with the rolling pin. Roll it gently on the side that doesn’t have the folding. And again roll flippantly without applying an excessive amount of pressure on the side with the folding.

• Once the square is about 6-7 inches set it aside.

• Repeat for all of the flatbreads. I often roll out 3 or 4 after which start 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 cook them.

• If you’ve got any extra filling you may just form it into patties or for those who don’t have enough filling for the last one or two, you may just eat them plain with none filling.

• Then heat your skillet over medium-high heat. Once the skillet is hot, place the flatbread onto the skillet and cook for 30 seconds or until golden brown. Drizzle just a few drops of oil and flip it to cook on the opposite side for 30 seconds or so (depending in your skillet, the warmth and the way much heat is getting transferred to the flatbread) by pressing it slightly bit. Repeat with the remaining of the flatbreads until each side are golden brown. Put aside on a plate or storage container.

• Serve hot 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 tricky so definitely try the recipe tricks to make them.

Notes

• Oats Substitute: omit them and add just a few tablespoons more flour
• Buckwheat substitute: omit and add  just a few tablespoons oats or more flour
• Hemp seeds substitute: omit or use sesame seeds
• Chia seed substitute : omit or use more hemp seeds
• No Onion Garlic: don’t use the chopped onion and garlic powder 
• Try to make use of Indian chapati whole wheat flour. 

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

Nutrition

Nutrition Facts

Multigrain Aloo Paratha  (Potato-Stuffed Indian Flatbread)

Amount Per Serving

Calories 172
Calories from Fat 45

% Every day Value*

Fat 5g8%

Saturated Fat 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%

* Percent Every day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• whole wheat chapati flour – Don’t use regular whole wheat flour on this recipe! It would be much harder to work with. Whole wheat chapati flour is produced from a unique sort of wheat and behaves otherwise. Yow will discover it online or at Indian markets. In the event you can’t find chapati flour, use whole wheat pastry flour and use at the least a 3rd of the quantity of all-purpose flour.
• whole 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 must for seasoning the potatoes, and from there you may have some fun! I prefer to use some ground coriander, cumin, or garam masala to spice my potatoes.
• onion, chili, and garlic – These are optional mix-ins, for those who want your potato mixture to have much more flavor!

Suggestions

• All the time use the Indian chapati whole wheat flour since the whole wheat flour you get in stores uses a unique style of wheat and it’s also coarsely ground and absorbs more liquid while kneading it. It’s also much harder to knead and roll out, it makes thicker parathas and it also dries up faster. So all in all I don’t just like the whole wheat flour you get in regular stores. In the event you can’t find Indian whole wheat flour anywhere, you should utilize whole wheat pastry flour and use at the least a 3rd of the quantity of all-purpose flour to make the dough in order that it gets lighter and stays moist.
• Ideally, while you make stuffed parathas, you knead the dough for some time, so it becomes really smooth and elastic & it’s easier to roll out. But because we’re adding other grains to it, the dough shouldn’t be going to change into smooth, so that you don’t should knead it that long!. Just knead slightly bit to bring the dough together, let it sit, after which knead 4-5 times, then divide into balls.
• Whenever you roll it out, use slightly little bit of flour so it doesn’t stick but doesn’t use an excessive amount of flour as that may cause the paratha to dry out
• You don’t want the filling to be too soft or too moist otherwise it’s going to moisten the dough when you are rolling it out and the moist dough has a bent to interrupt open and the filling will spill. It doesn’t really matter as eventually you’ll eat it but you’ve got to handle it delicately . 
• You should use a unique filling to stuff the parathas. Cooking another vegetables like carrots or/and cauliflower. You too can add more seeds to the filling to extend the protein. Or you may add some crumbled tofu to up the protein

Tips on how to Make Multigrain Aloo Paratha

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

Heat one cup of water until almost boiling, and add the buckwheat. Let it sit for 2 minutes to cook and rehydrate and add the buckwheat to the flour mixture. 

Add two teaspoons of oil and one other quarter cup of water. Press and blend. Depending in your flour you would possibly need some more water. Add one to 2 tablespoons of water at a time until the mixture gets barely sticky. 

Use your oiled hands and never a spatula to bring the dough together. Add a pair more tablespoons of water, if needed. This could take not more than two minutes to press and produce every thing together.

Once the dough comes together, knead for a pair more seconds. Brush one teaspoon of oil on the dough and canopy it with a napkin or a plate and let it sit for Quarter-hour.

Within the meantime, prepare the filling. Cook your potatoes for those who haven’t already either within the pressure cooker or in a pot.

To cook them within the Fast Pot just add the entire potatoes and canopy them with water and pressure cook for 10 minutes for medium-sized potatoes. Let the pressure release naturally for five minutes, then quick release. Transfer the potatoes to a bowl to chill for slightly bit then peel and mash them.

In the event you’re cooking them in a saucepan, peel the potatoes, cube them and add them to a saucepan. Cover with water, bring to a boil, and boil over medium-high heat for 12-Quarter-hour, depending on their size. Check that the potatoes are fork-tender. Drain, add to a bowl, and mash. 

Add the hempseeds, chia seeds, turmeric, salt, and spices, and blend well. You must add the chia seeds to the recent potatoes in order that the chia seeds will absorb the moisture. If the potatoes are already cold, the chia seeds won’t really absorb much moisture.

Mix and mash rather well and put aside for just a few minutes. 

Oil your hands rather well and knead the dough for just a few seconds. Divide the dough into 10 equal size balls. Cover them again with the napkin.

For every dough ball, roll it between your hands, use slightly little bit of flour to dust the surface, and roll it with a rolling pin. 

When rolling, you need to keep the sides of the dough thinner and the middle thicker.

Take about two to a few tablespoons of the potato filling and place it in the midst of the flatbread.

Fold the flatbread as you want. I often make squares by folding one after which the opposite side then pressing it in order that the edges stick. Then fold the highest and the underside and press again so it sticks. 

Then, using some more flour, dust each side. To roll it out you might want to press it down slightly bit first, then roll it out with the rolling pin. Roll it gently on the side that doesn’t have the folding. And again roll flippantly without applying an excessive amount of pressure on the side with the folding to maintain the filling from squishing out.

Once the square is about six to seven inches wide, set it aside. 

Repeat for all of the flatbreads. I often roll out three or 4 after which start 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 cook them.

If you’ve got any extra filling, you may just form it into patties or for those who don’t have enough filling for the last one or two parathas, you may cook them as plain flatbreads with none filling. 

Now, heat your skillet over medium-high heat. Once the skillet is hot, place the flatbread onto the skillet and cook for 30 seconds or until golden brown. Drizzle just a few drops of oil and flip it to cook on the opposite side for 30 seconds or so (depending in your skillet, the warmth and the way much heat is getting transferred to the flatbread) by pressing it slightly bit.

Repeat the cooking process with the remaining of the flatbreads until each side are golden brown. Put aside on a plate or storage container. Serve hot topped with vegan butter with some non dairy yogurt or chutneys or Indian pickles(achar) or curries.

Making aloo parathas may be tricky so definitely try the recipe suggestions above to make them.

Incessantly Asked Questions