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Today friends, I’m sharing with you my Grandma’s Aloo Paratha + Tomato Chutney recipe! Both recipes are naturally vegan and oh, SO good!
What is Aloo Paratha?
A beautiful, soulful Indian flatbread which is stuffed with Aloo aka Potatoes + spices. It’s then pan fried with oil and enjoyed with vegan butter, pickles or chutney.
This recipe I’m sharing is actually my Grandma’s recipe! The filling is a little more fancy as it requires spices, steamed potatoes and desiccated coconut, YUM! This divine filling is then stuffed in the dough, rolled and finally pan-fried.
Why you’ll love this recipe:
Indian – if you love Indian recipes, you got to try this one! It does require a little time, love and patience but oh boy, is it worth it!
It’s my Grandma’s recipe – It’s an authentic Indian recipe gifted to me by my Grandma, and we all know nothing beats Grandma’s cooking!
Delicious – my Grandma’s Aloo Paratha + Tomato Chutney recipe work perfectly together, it’s one of my childhood favourite recipes!
How to make perfectly round Aloo Parathas?
Roll evenly – try your best to roll evenly, do this by rolling across the entire length of the paratha with every stoke and then rotating the Paratha slightly after every stoke.
Dust flour – dust a little flour onto the surface and on top of the paratha if it starts to stick.
Practise – don’t be stressed if they don’t turn out perfectly round, just tell others you were going for a ‘rustic’ vibe!
How to prevent Aloo Parathas from breaking?
Dough – the dough should be elastic and soft. This is achieved by kneading the dough with warm/hot water, oil and allowing the dough to rest for 15-20 minutes.
Filling – the filling shouldn’t be soggy, a little soft and sticky is the aim.
Stuffing – never overstuff the parathas!
Be gentle – as parathas are stuffed, you really want be gentle as the slightest amount of pressure can create tears.
Bonus Tip: If they break, don’t worry! Just rub a little flour over the exposed Aloo stuffing!
What you’ll need to make my Grandma’s Aloo Paratha recipe:
- potatoes
- green chillies
- unsweetened desiccated coconut
- fresh coriander
- ground cinnamon powder
- lemon juice
- ground clove powder
- sugar
- salt
- black pepper
- medium white atta – here’s the one I use
What you’ll need to make my Grandma’s Tomato Chutney:
- tomatoes
- cumin powder
- Kashmiri chilli powder or cayenne powder
- salt
How to make my Grandma’s Aloo Paratha recipe:
Steam potatoes – steam potatoes with the skin on!!
Once they’ve cooked, allow them to cool until it’s manageable to hold in your hands, then peel off the skin. Grate the potatoes – this may seem a little extra, but this will help prevent any potato chunks and help them cool down quicker.
Add unsweetened desiccated coconut, ground cinnamon, ground clove, freshly chopped coriander, salt, green chillies and lemon juice. Using your hands, mix until well combined – don’t over mix as this can lead to a sticky filling.
Make the paratha dough by combining medium white atta, salt and oil together. Then very slowly add in water and mix until it comes together. Knead for 5-7 minutes or until it’s soft and elastic. Drizzle oil over the dough and knead one more time. Cover with a plate and set aside for 15-20 minutes.
Divide Aloo stuffing into 8 balls. Do the same with the Paratha dough – be sure to cover the paratha dough balls with a plate when you’re done.
Grab one Paratha Dough Ball, flatten slightly between your hands, dust a little flour on both sides and roll into a 5 1/2-inch circle – at this point, it doesn’t have to be a perfect circle, but you want to make sure the edges are slightly thinner than the centre.
Pop one of the Aloo stuffing balls into the centre and pinch the edges of the dough together so it covers the Aloo filling. Pinch the top of the gathered dough together, then gently flatten over.
Dip both sides into a little flour. With the seam side down, roll into a 6-inch circle. Dust with a little flour on both sides if needed. *I have tips on how to do this perfectly above!*
Transfer your Stuffed Aloo Paratha seam side up onto a heated tawa or pan. Cook for under one minute or until a very few light brown spots appear and the Paratha seems like it’s just started to cook.
Increase the temperature slightly, flip, and cook the other side for 1-2 minutes or until darker brown spots appear.
Drizzle a little oil over the top and carefully flip once again. Drizzle more oil over the other side.
Flip for a final time until golden. Repeat the above steps for the remaining 7 Parathas.
More Tips: When cooking either side, be sure to press the edges gently to ensure the parathas cook. You can also use a silicone brush to apply oil rather than drizzling.
Did you try this recipe?
Don’t forget to tag me on Instagram if you try this recipe!!
How to store/re-heat:
Store Parathas in an air-tight container and keep refrigerated for up to 2 days. To re-heat just pop onto a pan and heat both sides over low heat until warm.
More Indian vegan recipes you’ll love:
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Ingredients
Paratha Dough
- 2 cups medium white atta
- 1/2 tsp salt
- 1 tbsp oil
- 3/4 cup warm/hot water (plus more if needed)
Aloo Filling
- 3–4 medium potatoes (steamed (around 530g))
- 1 green chilli
- 2 tbsp chopped coriander
- 1 tbsp desiccated coconut
- 1/2 tbsp lemon juice
- 1/4 tsp sugar
- 1/8 tsp clove powder
- 1/8 tsp cinnamon powder
- 1/8 tsp black pepper
- 1 tsp salt (or to taste)
Tomato Chutney
- 3 medium tomatoes
- salt
- 1/8 tsp cumin powder
- 1 tsp sugar
- 1/2 tsp kashmiri chilli (or cayenne powder)
- 1/2 tsp chilli powder
Instructions
Aloo Filling
- Once your potatoes have been steamed allow them to cool slightly. Grate the potatoes, then allow them to cool completely.
- To the cooled and grated potatoes add in salt, chopped coriander, chopped chillies, ground clove, ground cinnamon, desiccated coconut and lemon juice. Divide into equal 8 balls.
Paratha Dough
- Add medium atta to a bowl, and mix in salt and oil.
- Pour in water and mix. Add more water if needed, you want a semi-soft dough.
- Knead the dough for around 5 minutes. Drizzle around 1tsp of oil, knead 2 times more, then form into a ball and cover for 15-20 minutes. Then, divide into 8 equal balls.
Assembly
- Heat your tawa or pan over low heat.
- Grab a Paratha dough ball and gently press between your hands to create a small disc, dip into some flour, making sure both sides are coated and dust of excess flour.
- Then roll into a 5 1/2 inch circle. Add the aloo filling in the middle. Bring edges together, and pinch at the top. Gently flatten the stuffed Paratha with your hands.
- Dip both sides into some flour. Place seam side down and roll into a 6 1/2 inch circle.
- Place Paratha onto the heated pan, seam side up and cook for 30-40 seconds or until you see a couple of small light brown spots.
- Increase the temperature to medium, then flip and cook the other side for 2 minutes or until you see brown spots. Drizzle around 1 tsp oil to the top, then flip again.
- Drizzle a little oil over the other side, and allow to cook for around 40 seconds or until golden. Be sure to press the edges gently to ensure the parathas cook.
- Flip for a final time and cook until golden.
- Repeat the above steps until you get 8 beautiful stuffed Aloo Parathas. (this includes bring the temperature back to low!)
Tomato Chutney
- Place tomatoes into a pot with water. Boil until the skin start to peel off.
- Rinse tomatoes under cold water. Peel off the skin, and scrape off any tomato pulp that's stuck on the skin.
- Place tomatoes into a food processor or with an immersion blender, pulse the tomatoes with all the spices until smooth-ish. Pour back into a saucepan and cook for around 1-3 minutes.
- Garnish with freshly chopped coriander and enjoy!
Notes
You can also use a silicone spatula to apply oil rather than drizzling!
