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Vegan Aloo Paratha Recipe (Indian Potato Flatbread)

Golden Vegan Aloo Paratha served with cooling Cucumber Raita, capturing the essence of Indian flavors in a plant-based meal.
Vegan Aloo Paratha

Get ready to savour the authentic taste of India with these delicious Vegan Aloo Paratha and Cucumber Raita! This vegan Indian recipe will transport your taste buds straight to the streets of India. These Vegan Aloo Parathas are crispy on the outside, filled with flavourful spiced potatoes, and accompanied by a refreshing cucumber raita. Whether you're hosting a brunch, craving some comfort food, or looking to expand your culinary horizons, this dish is a surefire hit! Generally a traditional staple Indian breakfast, it can be enjoyed for breakfast, lunch and dinner.



Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes



For the Aloo Paratha:

  • 2 cups whole wheat flour

  • 1/2 tsp salt

  • Water, as needed

  • 1 tbsp vegetable oil, plus more for frying

  • 3 medium potatoes, boiled and mashed

  • 1/2 tsp ground turmeric

  • 1/2 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/4 tsp red chilli powder

  • 1/4 cup chopped fresh coriander

  • Salt, to taste

For the Cucumber Raita:

  • 1 cup vegan yoghurt (unsweetened and unflavoured)

  • 1 medium cucumber, grated

  • 1/4 tsp ground cumin

  • 1/4 tsp salt

  • Fresh mint leaves, chopped, for garnish



1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water while kneading the dough until it becomes soft and pliable. Cover the dough and let it rest for 15 minutes.

2. In a separate bowl, mix the mashed potatoes, turmeric, cumin, ground coriander, red chilli powder, fresh coriander, and salt. Ensure the spices are evenly distributed.

3. Divide the dough into 8 equal portions and the potato mixture into 4 equal portions.

4. Roll out one portion of the dough into a small circle, place a portion of the potato mixture in the centre, and cover with another rolled-out dough portion. Gently press the edges to seal, then roll out the filled dough to form a slightly thick, filled circle.

5. Heat a tablespoon of vegetable oil in a frying pan over medium heat. Cook the paratha for 2-3 minutes on each side, or until golden brown and slightly puffed. Repeat with the remaining dough and filling.

6. For the cucumber raita, mix the vegan yoghurt, grated cucumber, ground cumin, and salt in a bowl. Garnish with chopped mint leaves.

To serve:

Serve the Aloo Parathas hot with a side of cucumber raita and butter the parathas with vegan butter if desired.


Additional Tips:

Enjoy the Aloo Parathas with some mango or lime pickle for added flavour.

For a richer taste, you can use vegan butter or ghee in place of vegetable oil for frying.


Allergy information / alternatives:

This recipe is already vegan. For a gluten-free version, use a gluten-free flour blend in place of whole wheat flour.


Nutritional Information (per serving):

- Calories: 500 kcal

- Protein: 13 g

- Carbohydrates: 92 g

- Fiber: 14 g

- Sugar: 5 g

- Fat: 9 g

- Saturated Fat: 1.5 g

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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