Dairy-Free Aloo Paratha

Ingredients

• 2 cups Potatoes, boiled and mashed
• 1/2 cup Onion, finely chopped
• 1-2 Green chilies, finely chopped
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Garam masala
• 1/2 teaspoon Red chili powder
• 1 teaspoon Salt
• 2 cups Whole wheat flour (atta)
• 3/4 cup Water
• As needed Vegetable oil or ghee alternative (coconut oil, vegan butter)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the potato filling: In a bowl, combine mashed potatoes, chopped onion, green chilies, cilantro, garam masala, red chili powder, and salt. Mix well.
2. 2Make the dough: In a separate bowl, combine whole wheat flour and water. Knead into a smooth and pliable dough. Let it rest for 15 minutes.
3. 3Divide the dough into equal portions. Roll each portion into a small circle.
4. 4Place a spoonful of potato filling in the center of one circle. Cover with another rolled circle and gently seal the edges.
5. 5Roll out the stuffed paratha gently into a larger circle, being careful not to tear the dough.
6. 6Heat a flat griddle or skillet over medium heat. Cook the paratha, flipping occasionally, until golden brown and cooked through.
7. 7Brush with vegetable oil or ghee alternative while cooking for added flavor.
8. 8Serve hot with dairy-free yogurt or chutney.

Substitutions

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