Multigrain Aloo Paratha (Potato-Stuffed Indian Flatbread)
Multigrain Aloo Paratha - an Indian flatbread stuffed with spiced potatoes! This addictive whole wheat flatbread is a Punjabi breakfast staple.
Servings: 10
Ingredients
For the dough:
- 2.5 cups whole wheat chapati flour This 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 choice, I usually add mix of a few of ground coriander, cumin, garam masala or chaat masala or amchoor(dry mango powder), cayenne,
Optional:
- Some or all of - 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 mix 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 2 teaspoons of oil and another 1/4 cup of water. Press and mix. Depending on your flour you might need some more water. Add 1-2 tablespoons of water at a time until the mixture will get slightly sticky.
- Use your oiled hands and not a spatula to bring the dough together. Add a couple more tablespoons of water if needed. This will take no more than 2 minutes to press and bring everything together.
- Once the dough comes together, knead for a couple more seconds. Brush one teaspoon of oil on the dough and cover it with a napkin or a plate and let it sit for 15 minutes.
Make the filling:
- In the meantime prepare the filling. Cook your potatoes if you haven’t already either in the pressure cooker or in a pot. To cook them in the instant pot just add the whole potatoes and cover them with water and pressure cook for 10 minutes for medium-sized potatoes. Let the pressure release naturally for 5 minutes then quick release. Transfer the potatoes to a bowl to cool for a little 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 12-15 minutes depending on their size. Check the potatoes if 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 mix well. Add the chia seeds to the hot potatoes so 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 really well and set aside for a few minutes.
Make the aloo paratha
- Oil your hands really well and knead the dough for a few seconds. Divide the dough into 10 equal size balls. Cover them again with the napkin. For each dough ball, roll it between your hands, use a little bit of flour to dust the surface, and roll it with a rolling pin.
- When rolling, you want to keep the edges of the dough thinner and the center thicker (see pictures and video).
- Take about 2-3 tablespoons of the potato filling and place it in the middle of the flatbread. Fold the flatbread as you like. I usually make squares by folding one and then the other side then pressing it so that the sides stick. Then fold the top and the bottom and press again so it sticks.
- Then using some more flour, dust both sides. To roll it out you need to press it down a little 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 lightly without applying too much pressure on the side with the folding.
- Once the square is about 6-7 inches set it aside.
- Repeat for all the flatbreads. I usually roll out 3 or 4 and then start cooking them on the skillet. If this is your first time making them, it’s better to first roll them all out and then cook them.
- If you have any extra filling you can just form it into patties or if you don’t have enough filling for the last one or two, you can just eat them plain without any 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. Flip to cook the other side and cook for another 30 seconds. Drizzle a few drops of oil and flip it and press and cook, 1 min or so (cook time depends on your skillet, stove, and how much heat is getting transferred to the flatbread) . Repeat with the rest of the flatbreads until both sides are golden brown. Set 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 can be tricky so definitely check out the recipe tips to make them.
Video
Notes
- Oats Substitute: omit them and add a few tablespoons more flour
- Buckwheat substitute: omit and add 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 use Indian chapati whole wheat flour.
Nutrition
Calories: 172kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Saturated Fat: 0.3g | Sodium: 250mg | Potassium: 76mg | Fiber: 5g | Sugar: 0.2g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg