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How To make Aloo Ka Parantha (Vrat)? | Instant Aloo Ka Parantha (Vrat) Recipe

Aloo Ka Parantha is a popular Indian dish that is commonly eaten during breakfast or as a snack. During Hindu festivals, many people observe vrat (fasting) and avoid eating grains, onions, garlic, and other ingredients. This recipe for Aloo Ka Parantha (Vrat) is specially designed to cater to people observing vrat and is made with ingredients that are allowed during the fast. 

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 2 medium-sized boiled and mashed potatoes
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • 1/2 tsp dry mango powder (amchur)
  • Sendha namak (rock salt) to taste
  • 2 cups kuttu ka atta (buckwheat flour)
  • 1/2 cup water
  • Ghee (clarified butter) for cooking


  • In a mixing bowl, add the mashed potatoes, cumin seeds, red chili powder, coriander powder, garam masala, black pepper, dry mango powder, and sendha namak. Mix all the ingredients well and set aside.
  • In another bowl, take the kuttu ka atta and add water gradually to make a soft dough. Knead the dough for 2-3 minutes to make it smooth and pliable. 
  • Divide the dough into small lemon-sized balls. Take one ball and roll it into a small circle with the help of some dry flour. 
  • Place a spoonful of the potato mixture in the center of the circle and bring the edges of the circle together to seal the filling inside. 
  • Flatten the stuffed ball with your palms and sprinkle some dry flour on it. Roll the ball into a circular shape with a rolling pin, ensuring that the filling is evenly distributed.
  • Heat a tawa (griddle) on medium heat. Place the rolled-out parantha on the tawa and cook for 30-40 seconds on one side. Flip the parantha over and cook the other side for another 30-40 seconds.
  • Brush some ghee on both sides of the parantha and cook for an additional 30-40 seconds on each side until it turns golden brown.
  • Repeat steps 3-7 for the remaining dough balls and potato filling.
  • Serve the hot and crispy Aloo Ka Parantha (Vrat) with fresh curd or any vrat-friendly side dish.


  • Add water to the dough gradually, as the amount of water required may vary depending on the quality of kuttu ka atta.
  • Make sure the filling is sealed properly inside the dough to prevent it from leaking out while rolling or cooking the parantha.
  • Use a non-stick tawa or griddle to cook the parantha to prevent it from sticking to the surface.
  • If the parantha is not cooked properly, it may become chewy or hard. To ensure that it is cooked well, cook it on low to medium heat and brush some ghee on both sides while cooking.
  • You can adjust the spice level according to your taste by adding more or less red chili powder and black pepper.


Aloo Ka Parantha (Vrat) is a delicious and easy-to-make recipe that is perfect for people observing vrat. This recipe uses buckwheat flour and potato filling, making it gluten-free and vegetarian-friendly. With the right amount of spices and ghee, this parantha is a flavorful and satisfying meal that can be enjoyed at any time of the day.

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