Aloo Paratha Breakfast Wraps

Savory potato-filled flatbreads spiced with cumin and coriander, served as a delicious breakfast wrap.

Ingredients

• 2 medium Russet Potatoes
• 1 cup Whole Wheat Flour
• 2 cloves Garlic
• 1 inch piece Ginger
• 1 tsp each Seasonings (Cumin, Coriander)
• 2 tbsp Basmati Rice (Oil for cooking)
• 1 tbsp, chopped Mint
• 1 small, finely chopped (optional) Green Chilies

Instructions

1. Boil the potatoes until fork-tender, about 15-20 minutes. Peel and mash thoroughly while still warm. This helps in creating a smoother filling.
2. In a pan, sauté minced garlic and ginger until fragrant. Add cumin, coriander, chopped mint and green chilies (if using). Sauté for another minute to release their aromas. Mix this spice blend with the mashed potatoes. Season with salt to taste. Ensure the mixture is well combined.
3. In a bowl, gradually add water to the whole wheat flour and knead into a smooth, pliable dough. Let it rest for at least 15 minutes.
4. Divide the dough into small, equal-sized balls. Roll out one ball into a small circle, place a spoonful of the potato mixture in the center, and gently bring the edges together to seal the filling. Flatten the stuffed ball slightly with your hands.
5. On a lightly floured surface, gently roll out the stuffed ball into a paratha (flatbread) of about 6-7 inches in diameter. Be careful not to tear the dough. If needed, lightly dust with flour to prevent sticking.
6. Heat a flat pan or tawa over medium heat. Once hot, place the paratha on the pan. Cook for about 2-3 minutes on each side, or until golden brown spots appear. Drizzle a teaspoon of oil around the edges while cooking to make it crispier.
7. Serve the Aloo Paratha hot with vegan yogurt or pickle.

Cuisine: Indian

Suitability: vegan,vegetarian

Prep Time: 20 mins

Cook Time: 25 mins

Serving Size: 2

Meal Type: breakfast