As a family, we are very fond of parathas for breakfast or dinner. Given a choice, I think the elder kid would have it for every meal. Parathas (or stuffed Indian flatbreads) are a great way to sneak in veggies that the kids would otherwise turn up their nose at.
It’s also a great way to use up leftover sabji (sauteed veggie stir fries) or excess dal (cooked lentils) as a stuffing. Whatever maybe the reason, Parathas are usually made with whole-wheat flour a.k.a Atta / Gehun ki atta in local parlance.
Presented today is a yummy and nutritious multigrain Aloo-Methi Paratha which is perfect as a heavy breakfast. In most homes, this is served with Masala Chai (spiced Indian milky tea), yoghurt (dahi) and achaar (pickle). We love it with Dhaba style Dahiwali Hari Chutney and some Punjabi style mango pickle
Depending on the stuffing and family eating preferences, these are also sometimes deep fried (like the Old-Delhi based Parathewaale Galli varieties which has even sweet stuffed parathas). But it can easily be made healthy by smearing a few drops of oil and eaten guilt free.
Some more paratha varieties that may interest you on this blog:
Masala Alu Paratha | Spiced Potato Flatbread
Masala Alu Paratha is a delicious and filling Spiced Potato flatbread, shallow fried in a pan. Served with Yogurt / pickle for breakfast, lunch or dinner
Check out this recipe
Baked Beetroot Paratha | Chukandar Paratha
Baked Beetroot Paratha is a delicious flatbread made with caramelised beet puree. Served for Indian Breakast or lunch
Check out this recipe
- Makuni (sattu Paratha) from Bihar
- Paneer Cabbage Paratha
- Gobhi Paratha (cauliflower stuffed flatbread)
- Paneer Aloo Paratha
- Stuffed Broccoli Parathas
- Palak Paneer Paratha
- Alu Paratha
- Paneer Mooli Wholegrain Paratha
- Spring Onion Parathas
- Carrot-Dill Paratha
and many more…
Potato is a versatile ingredient from filling for Stand Alone aloo Paratha with some basic kitchen spices, or made into innumerable dishes like Aloo Bharta from Jharkhand, Benarsi Aloo Shalgam Sabji (a winter delicacy) or the evergreen Aloo Methi Gobhi sabji served with hot phulkas.
Other Potato / Potato Dishes you may like on the blog include:
Railway Style Aloo Bhaji | Train waali Alu ki Sabji
Railway Style Aloo Bhaji is a no-onion and no-garlic quick curry served with any flatbread like Poori , Kachori or Paratha. It is a delicious meal that works well on long train journeys too.
Check out this recipe
Airfryer Roasted Baby Potatoes
A delicious Gluten Free, Vegan side or snack made with Baby Potatoes and basic kitchen spices in an air-fryer.
Check out this recipe
Quick and Easy Aloo Gobhi
Homestyle Vegan and Gluten Free Aloo Gobhi (Potato- Cauliflower stir fry) made with basic kitchen spices
Check out this recipe
Low Fat Punjabi Style Dum Aloo Recipe
Punjabi style Dum aloo is a low fat, Gluten Free and Vegan Punjabi style gravy with Baby Potatoes, served with flatbread or steamed rice.
Check out this recipe
Meleg Krumplisaláta – Hungarian Warm Potato Salad Recipe
Meleg Krumplisaláta is a warm summery potato salad from Hungarian Cuisine. Served with grilled meats, sauteed veggies or a warm loaf of bread.
Check out this recipe
Sukhi Aloo Methi | Potato and Fenugreek leaves stir fry | Vegan and GF
Homestyle Aloo Methi is a quick Gluten Free, Vegan Side dish for Roti or Parathas. Made with seasonal fresh fenugreek and mild spices.
Check out this recipe
Aloo Anardana Raita
Aloo Anardana Raita is a easy and delicious side dish or Gluten Free Raita made with Potato and Pomegranate pearls.
Check out this recipe
Aloo Choliya | Fresh Green Chickpeas Gravy | Sides for Roti
Aloo Choliya or Potatoes with Fresh Garbanzo is a quick and delish Gluten Free and Vegan curry made with the seasonal fresh chickpeas or Choliya. Served with Rice or any flatbread.
Check out this recipe
Dum Aloo Kashmiri~Side dish for Rotis and Rice~How to make Kashmiri Dum Aloo
Kashmiri Dum Aloo is a delectable Baby Potato Curry served with fragrant pilaf, steamed rice or flatbreads.
Check out this recipe
and many more…
Let’s get to make this Multigrain Paratha.
PIN FOR LATER
What you need to make Multigrain Aloo Paratha:
Prep time – 30 mins | Cook time – 15 mins | Makes – 6 Parathas
Cuisine : Indian , Course : Breakfast / Brunch / Supper; Spice level : medium
For the outer covering :
- 1.5 cups Wholewheat flour (1 cup = 200 ml)
- 2 TBSP Sorghum flour (Jowar Atta / Cholam maavu / Jwari Hittu)
- 2 TBSP Pearl Millet flour (Bajra / Kambu Maavu / Sajje Hittu)
- 2 TBSP Rice flour (optional but recommended)
- 2 TBSP Finger millet flour (Kezhvaragu maavu /Nachni Atta / Ragi Hittu)
- 2 TBSP gramflour (Besan / Kadalamaavu)
- 1.5 tsp Salt (or to taste)
- 1/3 tsp crushed carrom seeds (Ajwain/ Omkaalu)
- 4 TBSP Oil (divided use, may require more to cook the paratha approx 1 tsp/ paratha)
- 2/3 cup Warm water (or to knead a semi soft dough)
Extra wholewheat flour – for dusting the parathas
Filling:
- 3 Potatoes (large, peeled and boiled fork tender)
- 1 Onions (medium)
- 2 tsp Oil
- 1/2 cup Chopped fresh methi leaves (fenugreek leaves- you may replace this with 2 tsp of kasuri methi – crushed dry fenugreek leaves for a varied taste)
- 1 tsp Chopped ginger
- 4 green chillies (adjust spice)
- 1 tsp Chopped fresh mint
- 3 tsp coriander leaves (chopped fine)
- 1/2 tsp turmeric powder
- 1/2 tsp Red chilli powder (or to taste)
- 1/2 tsp Garam Masala
- 1 tsp roasted cumin powder
- 1 TBSP Dry coriander powder / Dhania powder
- 1 tsp Crushed coriander seeds (optional but highly recommended)
How to make Multigrain Aloo Paratha:
Outer covering:
- Sieve the flours, salt in a large bowl, add the crushed ajwain, mix and slowly add warm water to knead to a semi soft dough.
- I required approximately 2/3 cup water (this may vary quite a bit depending on your flour mix).
- Add 2 tsp of oil, and knead again for 5-7 mins to make a very pliable dough.
- Cover with a damp kitchen towel till use. Minimum 30 minutes rest time is recommended.
Filling:
- In a non stick pan, add oil. add chopped chillies, ginger, onions, methi leaves and saute till onions translucent . Now add turmeric, boiled and crumbled potatoes, crushed coriander seeds, salt, rest of the spices and mix well till the mixture .
- If using kasuri methi instead of fresh methi, add it at the end of the above step, and not with the onions.
- Finish with mint and coriander leaves. mix well, let this mixture cool fully (You may make this ahead and refrigerate it to use it the next day for breakfast like I did)
To make the parathas :
- Knead dough again for 2 mins (if using refrigerated dough, bring to room temperate an hour before making parathas)
- Take a large lemon sized dough. roll it into a a 3 inch dish, apply a film of oil, place 1 tablespoon of filling, and bring on the edges to the top like we would stuff a bun.
- Flatten it slightly with fingers and roll very gently with a generous dusting of flour.
- Roll to a medium sized paratha of 2-3 mm thickness (depending on how thick or thin you like your paratha).
- Place on hot tava, cook on both sides, drizzlign a tsp of oil around the edges and the face of the paratha.
- Repeat for rest of the parathas.
- Serve hot with yoghurt and / or pickle. It tastes good when packed for lunch too.
How to make Multigrain Aloo Paratha | Stuffed Vegan Potato Flatbread
Multigrain Aloo Paratha is a vegan & delicious, homemade flatbread made with multigrain flours and a spiced potato filling, Perfect for Brunch or breakfast
Equipment
- Pressure Cooker
- Tava / Skillet
- bowls
- Spatula
Ingredients
For the outer covering :
- 1.5 cups Wholewheat flour 1 cup = 200 ml
- 2 TBSP Sorghum flour Jowar Atta / Cholam maavu / Jowari Hittu
- 2 TBSP Pearl Millet flour Bajra / Kambu Maavu / Sajje Hittu
- 2 TBSP Rice flour optional but recommended
- 2 TBSP Finger millet flour Kezhvaragu maavu /Nachni Atta / Ragi Hittu
- 2 TBSP gramflour Besan / Kadalamaavu
- 1.5 tsp Salt or to taste
- 1/3 tsp crushed carrom seeds Ajwain/ Omkaalu
- 4 TBSP Oil divided use, may require more to cook the paratha approx 1 tsp/ paratha
- 2/3 cup Warm water or to knead a semi soft dough
- Extra wholewheat flour – for dusting the parathas
Filling:
- 3 Potatoes large, peeled and boiled fork tender
- 1 Onions medium
- 2 tsp Oil
- 1/2 cup Chopped fresh methi leaves fenugreek leaves- you may replace this with 2 tsp of kasuri methi – crushed dry fenugreek leaves for a varied taste
- 1 tsp Chopped ginger
- 4 green chillies adjust spice
- 1 tsp Chopped fresh mint
- 3 tsp coriander leaves chopped fine
- 1/2 tsp turmeric powder
- 1/2 tsp Red chilli powder or to taste
- 1/2 tsp Garam Masala
- 1 tsp roasted cumin powder
- 1 TBSP Dry coriander powder / Dhania powder
- 1 tsp Crushed coriander seeds optional but highly recommended
Instructions
Outer covering:
- Sieve the flours, salt in a large bowl, add the crushed ajwain, mix and slowly add warm water to knead to a semi soft dough.
- I required approximately 2/3 cup water (this may vary quite a bit depending on your flour mix).
- Add 2 tsp of oil, and knead again for 5-7 mins to make a very pliable dough.
- Cover with a damp kitchen towel till use. Minimum 30 minutes rest time is recommended.
Filling:
- In a non stick pan, add oil. add chopped chillies, ginger, onions, methi leaves and saute till onions translucent .
- Now add turmeric, boiled and crumbled potatoes, crushed coriander seeds, salt, rest of the spices and mix well till the mixture .
- If using kasuri methi instead of fresh methi, add it at the end of the above step, and not with the onions.
- Finish with mint and coriander leaves. mix well, let this mixture cool fully (You may make this ahead and refrigerate it to use it the next day for breakfast like I did)
To make the parathas :
- Knead dough again for 2 mins (if using refrigerated dough, bring to room temperate an hour before making parathas)
- Take a large lemon sized dough. roll it into a a 3 inch dish, apply a film of oil, place 1 tablespoon of filling, and bring on the edges to the top like we would stuff a bun.
- Flatten it slightly with fingers and roll very gently with a generous dusting of flour.
- Roll to a medium sized paratha of 2-3 mm thickness (depending on how thick or thin you like your paratha).
- Place on hot tava, cook on both sides, drizzling a tsp of oil around the edges and the face of the paratha.
- Repeat for rest of the parathas.
- Serve hot with yoghurt and / or pickle. It tastes good when packed for lunch too.
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Wow! These breads are gorgeous! I'm loving all the flavors going on here!
Delicious breads they are…want to have some with some mitha dahi
I don't know why I haven't tried making parathas yet. They always look so good, especially these with all of the colorful veggies!
I can see why your eldest loves them so….they look amazing.
Hello Kalyani, Our paranthas rock! Yes, this is the best breakfast for us! I loved your healthy stuffing and minimal use of oil.
I'm with your kid, Kalyani. I'd eat these for every meal too!
I love parathas, but I have never had them for breakfast. I need to try these soon as they look amazing.
Oh my, such hearty and delicious aloo-methi paratha. Love that you used mixed grains to make the paratha – very healthy too.