Potato Stuffed Wholewheat Paratha
Soft wholewheat flatbread stuffed with spiced mashed potato and griddled until it blisters. The trick is a well-rested dough and sealing the filling in without it bursting.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 2 cupswholewheat flour (in Indian shops sold as atta), plus extra for dusting
- 3/4 cupwarm water, approximately
- 3medium potatoes, boiled until soft, peeled and mashed smooth
- 1green chilli, finely minced
- 1 tbspfresh coriander (cilantro), finely chopped
- 1/2 tspgaram masala (a warm Indian spice blend, sold ready-made in most supermarkets)
- 1/2 tspground cumin
- 1/2 tspred chilli powder
- 1/2 tspground turmeric
- 3 tbspoil, for the dough and for cooking
- 1 tspsalt, divided
Cookware
- Rolling pin
- Tawa or heavy griddle
- Mixing bowl
Method
Read each step end-to-end before starting.
- 01
Make the dough
In a bowl, mix the flour with 1/2 tsp of the salt and 1 tbsp of the oil. Add the warm water a little at a time, kneading, until you have a soft, smooth dough that springs back when pressed. Cover with a damp cloth and rest for 20 minutes. This relaxes the dough so it rolls thin without tearing.
- 02
Make the filling
Mix the mashed potato with the green chilli, coriander, garam masala, cumin, chilli powder, turmeric and remaining 1/2 tsp salt. Taste and adjust, as the filling should be well seasoned. Divide into 6 equal balls.
- 03
Stuff the dough
Divide the dough into 6 balls. Roll one into a 10cm circle, place a potato ball in the centre, and gather the edges up over the filling like a purse, pinching firmly to seal at the top. Flatten gently with your palm.
- 04
Roll out
Dust with flour and roll out gently and evenly into a 15cm round, using light, even pressure so the filling does not burst through. If a little peeks out, dust with flour and carry on.
- 05
Cook on the griddle
Heat a flat griddle or heavy frying pan (in India a flat pan called a tawa) over medium-high heat. Place the flatbread on the dry pan and cook for about 1 minute until small bubbles appear. Flip, brush the cooked side with oil, and cook 1 minute more. Flip again, oil the second side, and press the edges down with a spatula until golden-brown spots appear on both sides.
- 06
Serve hot
Serve straight off the pan, traditionally with plant-based yoghurt, pickle, or a knob of vegan butter melting on top.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Wholewheat flour contains gluten. Not easily adapted to gluten-free, as the dough needs gluten to stay pliable when stuffed.