Vegan Aloo Paratha Recipe

We have a delicious and healthy Aloo Paratha Recipe for you. Zero-oil, dairy-free, whole wheat, our recipe has the best of both world, health and taste.

We have a delicious and healthy Aloo Paratha Recipe for you. Zero-oil, dairy-free, whole wheat, our recipe has the best of both world, health and taste. You can have it with a side of  rich cashew butter if you are feeling indulgent. Peanut Butter, Soya Curd, Fresh Pickles are all great as well.

Whole Food Plant Based Aloo Paratha Recipe

Course: Course 3: Grain Dishes for Lunch & Dinner Meals, Breads
Cuisine: North Indian Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 2 People

INGREDIENTS

1 cup Whole Wheat Flour Coarsely Ground
3 tbsp Flaxseed Powder
2 Potatoes
1/2 tsp Turmeric Powder
1/2 tsp Black Pepper Powder
1/2 tsp Cumin / Jeera Powder
1/2 tsp Coriander Seed / Dhaniya Powder
2 tbsp Coriander Leaves Chopped
1/2 tsp Garam Masala
2 tsp Miso Paste

INSTRUCTIONS

1. Steam or boil potatoes until cooked. Chop into small pieces and let is cool completely. Mash with turmeric powder, black pepper powder, jeera powder, dhaniya powder, coriander leaves, garam masala, and garam masala to make aloo paratha stuffing.
2. Mix all 3/4 of the whole wheat flour and flaxseed powder in a large bowl and knead into a dough, adding water little by little while kneading. Once the dough has come together, stop adding water and knead to a stiff dough. The dough should be soft to the touch, but not sticky. If sticky, add more flour. If too hard, add more water.
3. Take a ping-pong ball sized piece of dough and roll it into a ball between your hands. Shape into a cup, fill with aloo paratha stuffing, and seal the ball of dough.
4. Dust with the remaining whole wheat flour and roll it out into a thick aloo paratha with a rolling pin.
5. Heat a thick bottomed pan or tawa. It is hot enough when a bit of water dropped on the pan dances instead of evaporating immediately.
6. Dust off any extra flour from the aloo paratha, place it on the tawa and reduce flame to sim or medium. Close with a lid. After a minute or two, once cooked, flip over. It is cooked on the first side if light brown spots have begun appearing. If the spots are large or dark brown, the methi paratha has been overcooked. Tear off the dark parts and consume only the unbrowned parts.
7. After 1 minute or two of flipping over, once cooked, take the aloo paratha off the tawa. By now, small, light brown spots should have appeared on both sides and the aloo paratha should have been fully cooked.
8. Wait for a few minutes until it cools down, then serve fresh! (See Nutrition Science Highlights to find out why!)

Nutrition Science Highlights for Whole Food Plant Based Aloo Paratha Recipe

1. Why whole grains? Whole grains are healthier than refined grains such as white rice, refined flours, maida, rava, etc., as the bran layer is intact, with all its vitamins, minerals, and phytonutrients. Whole grains have been found to be protective against a whole range of chronic diseases, including heart disease, diabetes, and lifestyle-related cancers.
2. Why cool grains? When cooked grains are allowed to cool on the counter or in the fridge, the starch crystallises to form resistant starch. This can be eaten by our good gut bacteria and also reduces the glycemic index (the rate at which glucose is absorbed), making the whole grain even healthier. For the same reason, parboiled whole grains can be used as well.
3. Why flaxseed powder? Whole grains are super healthy foods, but whole grain flours, not so much. Because of a smaller particle size, the starch from ground up grains gets absorbed much faster than from intact whole grains, causing a glucose spike and insulin spike in the blood. This is why we recommend coarsely ground whole grains as against finely ground whole grains. When we cook dishes using whole grain flours, it is wise to add an ingredient that makes the dish sticky and slows down absorption. Flaxseed is a perfect addition for making rotis. In addition, flaxseed contains high levels of omega 3 fats and cancer-fighting lignans. For the same reason, eating grain flour dishes with pulses and legumes, such as roti and dal, is a great idea too.
4. What's wrong with roasting? The brown color we get on roasting whole grains, tubers, legumes, or nuts is due to the formation of carcinogenic AGE compounds. We can reduce the formation of these compounds by roasting on a low flame, adding spices and herbs, and removing browned portions of rotis / flatbread before serving and enjoying them.