Multigrain aloo paratha , an Indian flatbread stuffed with spiced potatoes! This haunting whole wheat and multigrain flatbread is a Punjabi breakfast staple. Step by step pictures. Soyfree Nutfree

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Making aloo paratha from scratch can be a bit tricky, but I’ve got photos and video to guide you through the process. Make sure you trammels out the tips and notes on this page to help you make these successfully!

Paratha is an Indian flatbread, and in this dish it is stuffed with aloo (potatoes). In this version, I add some hemp and chia seeds to the potatoes to amp up the protein, withal with spices and salt to make them super flavorful.

You will want chapati flour for the weightier results when making this aloo paratha recipe. Chapati flour is a little bit variegated from conventional wheat flour. It’s unquestionably made from a variegated type of wheat, so it absorbs less water.

This whole grain version adds whole oats and buckwheat groats to requite the dough an wondrous texture and light, nutty flavor. This wing moreover makes the dough easier to knead. You dont need to knead for long as the dough will not be very smooth( the widow grain interfere with gluten formation). But that works in our favor as it is easier to roll the dough out.

I use spices in my potato filling. You can use spices and herbs of choice. Dont want to use Indian spices, use an Italian tousle and add some vegan cheese to make cheesy potato flatbread!

Why You’ll Love Aloo Paratha

• spiced, mashed potatoes
• tender, whole grain flatbread
• Easier to make with less kneading
• soy- and nut-free
• carbs on carbs!

More Vegan Paratha Recipes

• Masala Paratha
• Beetroot Paratha
• Spinach Paratha – Spinach flatbread
• Broccoli Chickpea Stuffed Flatbread Broccoli Paratha

Continue reading: Multigrain Aloo Paratha (Potato Stuffed Indian Flatbread)

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