Many years ago, back in the early days of blogs, I participated in a challenge called Taste & Create. I was randomly matched with a blogger, and we were each supposed to choose a recipe to make from one another’s collection. It pushed me outside of my comfort zone, particularly since my chosen partner was Divya Vikram, an Indian food blogger at Dil Se. Many of her recipes were quite new to me, and used different techniques. But I decided to dive right in and make Dairy-Free Aloo Paratha.
Dairy-Free Aloo Paratha is this Delicious Indian Potato-Stuffed Flatbread
Aloo paratha is popular potato-stuffed flatbread that’s often eaten for breakfast, lunch, or a snack in India. The recipe is wholesome and filling! It’s traditionally made with butter or ghee, but oil can be used instead. I use coconut oil, because we like the flavor with the spice, but you can use your cooking oil of choice.
Aloo Paratha Recipe Tips
Making aloo paratha takes some practice, but in reality, it doesn’t need to be perfect. You might have some potato oozing out, your flatbreads might not roll nicely into shapes, but that’s okay. They will still taste delicious. You’ll get the technique down as go, but don’t get overly fussy as you learn. And don’t be afraid to make recipe adjustments as you go. Climate can affect the consistency of the dough, and you might want a different flavor. It’s a simple recipe that begs to be customized.
How to Serve
Dairy-free aloo paratha goes well with chutney, plain dairy-free yogurt, or dal. But we also like it with soup! I serve it with the Garam Masala version of my Curry Cauliflower Bisque recipe from Go Dairy Free: The Guide and Cookbook. It makes a delicious and filling plant-based meal that even Tony enjoys (he’s not a big Indian food fan)!
I keep it simple with salt and garam masala, but you can season the potato mixture with additional herbs and spices, if desired. Some popular additions include chopped fresh cilantro, ground turmeric, green chillies, ground coriander, ground cumin, black pepper, asafoetida, and red chilli powder. I used homemade garam masala, which is quite easy to stir together from everyday spices, but you can use store-bought garam masala in a pinch!
Aloo Paratha is best enjoyed hot, but the leftovers do freeze well. I like to individually flash freeze them and then store in a zip-top plastic bag in the freezer. You can defrost them first, and then reheat the flatbreads in a skillet. Or you can pop them in the toaster!
Special Diet Notes: Aloo Paratha
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 1 cup warm water, plus additional as needed
- 1 tablespoon oil, plus additional for pan-frying
- 3 cups whole wheat flour, plus additional as needed (see Flour Options below)
- ½ teaspoon + 1 teaspoon salt, divided
- 1¼ pounds potatoes (about 3 medium), cut into ½-inch chunks (I used baby russets or Yukon gold potatoes)
- 1 teaspoon garam masala
- Place the warm water and 1 tablespoon oil in a large bowl. Add the flour and ½ teaspoon salt. Mix and then knead until you can bring the dough together into a ball. It should be just a little sticky but fairly firm. Add more water if it is too dry, or flour if it is too sticky. Lightly cover the bowl, and let the dough rest while you prepare the potatoes.
- Boil the potatoes for 15 minutes, or until they are fork tender. Drain well and return the potatoes to the pot. Add the remaining 1 teaspoon salt and garam masala and mash to combine. Taste test, and season additionally, if desired.
- Divide the dough into 12 equal portions. One at a time, roll the dough out into a circle that is about 6 to 7 inches in diameter (use additional flour as needed to prevent sticking). Place a potato ball in the center, and bring up the dough to enclose the potato mixture, pinching the seams at the top to seal (almost like a coin purse). If the potato balls are too large, just take a bit out so that it fits – you may end up with some leftover potato mixture. Turn the ball seam-side down, and gently roll it out (some potato mixture may appear or escape, nothing tragic), until it is fairly thin – maybe ¼-inch high. Repeat with remaining dough and potato mixture.
- Heat a little oil or dairy-free buttery spread in a skillet over medium heat. Add a couple of the flatbreads and cook for 1 to 2 minutes, or until it just begins to brown. Flip and cook for another minute or so. Remove to a plate, and repeat with remaining flatbreads, adding more oil or buttery spread to the pan, as needed. Consume while hot!