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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