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    Home » main course:India

    Vegan Spinach Potato Cheese Stuffed Naan – yeast free

    Published: Feb 3, 2022 by Richa 43 Comments

    Jump to Recipe   Print Recipe

    This recipe for Vegan Stuffed Spinach Potato & Cheese Naan Bread turns out perfect every time, without any added yeast thanks to a mix of dairy-free yogurt and baking powder. Served brushed with garlic butter – so good! Nutfree Soyfree. Gluten-free option included.

    a platter with vegan potato spinach stuffed naan

    My favorite part about going to an Indian restaurant is when that big stack of butter naan arrives. You can always find different kinds of Naan on the menu – some are stuffed and some are plain. While Plain Naan is obviously delicious Stuffed Naan is a treat that I have a difficult time saying no to. There are different types of Stuffed Naan with the most popular ones having fillings with Potato, Paneer, onion, Cauliflower, spinach, cheese etc. Unfortunately most Indian restaurants don’t offer vegan versions.  Today, I have decided to bring to you my favorite stuffed naan – Vegan Potato Spinach & Cheese Stuffed Naan. It’s aloo paratha + greens and herbs + cheesy goodness + stuffed in bread! What’s not to love.

    vegan stuffed spinach potato and cheese garlic naan topped with chopped herbs

    Crispy and perfectly charred on the outside and stuffed with an incredibly cheesy grated potato and spinach filling. It’s the best quick pan bread recipe to serve as a side dish to Indian curries or soups!

    No yeast needed

    Most vegan naan bread recipes call for yeast. While yeast can be  used for making fluffy restaurant-style naan bread, there are other options to make this Indian Naan recipe without having to yeast or dairy.

    The bread dough comes together in no time at all and bakes up perfectly fluffy and moist on the inside and crispy on the outside. And without any added yeast – just a bit of baking powder combined with dairy-free yogurt.

    Apart from spinach and potatoes, I add a whole bunch of vegan mozzarella cheese which makes these such a treat. Now let’s talk herbs: Cilantro works well but so does parsley or even chopped mint. I put them into the filling and then some more on top right before serving

     a platter with stuffed vegan garlic naan brushed with melted vegan butter

    You will love this Stuffed Naan

    • Its yeast free! No waiting for hours for the dough to rise
    • The dough is easy to form and handle
    • you can stuff with other fillings
    • dont want to stuff, just use it like pizza dough, top with the spinach mixture or other toppings and bake at 425 deg F for 10-12 minutes.
    •  gluten free option

     

    MORE NAAN AND FLATBREAD RECIPES TO TRY

    • Cauliflower Flatbread -no yeast Gf
    • Herb Garlic Flatbread – no yeast 
    • Spinach flatbread – Palak Paratha
    • Pita Bread
    • Pumpkin rosemary flatbread
    • Sweet Potato gluten-free flatbread
    • Gluten free Naan bread.
    • Whole wheat naan

    Print Recipe
    5 from 15 votes

    Spinach Potato Stuffed Naan Bread

    This recipe for Vegan Stuffed Spinach Potato & Cheese Naan turns out perfect every time, without any added yeast! thanks to a mix of dairy-free yogurt and baking powder. Served brushed with garlic butter - so good! Soyfree Nutfree. Gluten-free option included.  Makes 3-4 Naan
    Prep Time15 mins
    Cook Time45 mins
    Rest time30 mins
    Total Time1 hr 30 mins
    Course: Appetizer, Side, Snack
    Cuisine: Indian
    Keyword: spinach stuffed naan, vegan stuffed naan recipe
    Servings: 6
    Calories: 193kcal
    Author: Vegan Richa

    Ingredients

    For the dough

    • 1/2 cup (125 ml) hot water
    • 1/2 cup plus 2 tablespoons non-dairy yogurt See notes for substitutes
    • 3 tablespoons oil or melted vegan butter , see notes for Oilfree
    • 2 cups (250 g) All purpose flour, divided ,see notes for Glutenfree
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder

    For the stuffing

    • 1 cup (240 g) grated potato , Yukon gold or yellow works best
    • 1 cup (156 g) frozen spinach thawed and squeezed lightly to remove excess moisture
    • 2 teaspoons oil
    • 1/2 teaspoon pepper flakes
    • 2 cloves garlic minced
    • 1/3 teaspoon salt
    • 1 cup vegan mozzarella
    • 1/4 cup cilantro or basil or other fresh herbs of choice

    For the topping

    • 2 teaspoons vegan butter
    • 1 clove of garlic minced
    • 2 tablespoons chopped cilantro or other fresh herbs

    Instructions

    • Make the dough: In a large bowl, add the hot water and yogurt and the oil or melted butter, and mix really well. Then add in 1  cup of the flour and mix well. Cover and Let this mixture sit for 30 minutes.
    • Meanwhile, make the filling: Grate the potato if you haven't already and thaw the spinach if you haven't already. Then heat the oil in a skillet over medium heat. Add the garlic and pepper flakes and cook until the garlic is starting to turn golden.
    • Then add in the grated potato, spinach and salt and mix well. Continue to cook until some of the moisture from the spinach evaporates and the potato is cooked. This will take 5 to 7 minutes. Stir once or twice in between.
    • Let this filling sit to cool. Once cooled, mix in the mozzarella and herbs and set aside.
    • Back to the dough, mix the salt, baking powder in 1/2 a cup of the flour and add that to the dough mixture. (You can also add 1/2 tsp garam masala or other spice blends here) . Mix well and knead for a minute or two to mix all the dough and see if you need more flour.
    • You want the dough to be soft and somewhat smooth. If you overwork the dough, it will continue to get sticky. Add in the flour, 1 tablespoon at a time until you have a well-formed dough.
    • Prep your rolling out station with some flour. Divide the dough into three equal portions. Shape one of the portions into somewhat of a flat disc, and then press it with your hands outwards until you have about an eight inch circle. You want to keep the edges thinner than the middle. Or roll it out using a rolling pin., or use both methods.
    • Add a good helping of the filling in the middle of this rolled-out dough. Then fold it like you will fold a crunch wrap and seal really well in the middle. Sprinkle a little bit of flour and then use your hands to spread it out initially. If you start rolling it, the filling might split the edges. Spread using fingers, then roll using rolling pin very lightly.
    • Repeat for the rest of the dough and the filling. Heat a cast Iron or heavy bottom  skillet over medium-high heat and let it get hot. Once the skillet is hot, place one of the rolled out flatbreads onto the skillet.
    • Let it start to get golden brown spots and bubble a bit. Keep checking because depending on the stove and your skillet, the bread might get brown within a minute, or it might take another 30 seconds to 2 minutes.
    • Once the bottom of the flatbread is getting brown , flip and continue to cook the other side until it has some brown spots. Repeat for the rest of the flatbread. Then put them on a serving dish.
    • Make the topping: In a bowl, melt your vegan butter until it's very hot. Add in the minced garlic and cilantro and mix well. Then use a brush and brush the freshly made breads all over.
    • Serve as is or with a side of curry or dal or marinara sauce.
      Store covered on the counter for a couple of hours. Refrigerate for upto 3 days. Reheat on the skillet or microwave

    Video

    Notes

    • To substitute the yogurt, you can use thick cashew cream or coconut cream. But if you're using these, you want to add some yeast in as well. Add in 1/2 teaspoon of yeast to the water cream mixture.
    • To make the gluten free, you can use my Almond flour Naan or chickpea flour naan(Nutfree) batter. Spread out the batter and then bake for 2 minutes and then sprinkle the filling all over the batter and drizzle the rest with some batter on top to cover the filling and then bake again until the batter sets.
    • To make with yeast. Add 1 teaspoon yeast to water yogurt mixture and let it sit for 5 mins, then proceed. Reduce baking powder to 1/2 teaspoon.
    • To make Oilfree: omit the oil and vegan butter. Add 2 tbsp more yogurt to the wet ingredients. Once the Naan is cooked, cover with kitchen towel to reduce moisture loss. that will dry it out. you can also brush aquafaba on the naan to keep it moist 
    • Make it into pizza style flatbread: don’t want to stuff, just top the rolled out dough and bake at 425 deg F for 10-12 mins 
    • Variations:Change up the spices and herbs in the filling, add more or less, change up the veggies for variation.
    • Whole wheat: use whole wheat flour. You’ll need a few tablespoons less flour 

    Nutrition

    Nutrition Facts
    Spinach Potato Stuffed Naan Bread
    Amount Per Serving
    Calories 193 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 2g13%
    Sodium 556mg24%
    Potassium 346mg10%
    Carbohydrates 14g5%
    Fiber 2g8%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 3182IU64%
    Vitamin C 9mg11%
    Calcium 109mg11%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    ingredients for naan bread dough on a marble counter

    Ingredients:

    • The base for the naan dough is a simple mix of flour and baking powder mixed with some water and salt
    • yogurt adds moisture and acts with the baking powder so that we do not need to add any yeast
    • melted vegan butter is a must when making naan – both in the dough and on top
    • the filling is a mix of spinach and grated potatoes sauteed with garlic and chili flakes
    • vegan mozzarella is added to the filling for extra cheesiness
    • I like adding some fresh herbs as well: cilantro or basil or other fresh herbs of choice.
    • the freshly baked naan begs for a good brushing of vegan garlic butter
    • chopped cilantro or other fresh herbs complete the restaurant-style look

    Tips:

    • For fluffy bubbly Naan, spread the stuffed dough out using your fingers (even after rolling) . Let the Naans rest 10 minutes before cooking. It usually will be 10-15 mins while you roll all of them out.
    • You can make smaller Naans as they are easier to handle and quicker. the stuffed naans won’t even need a rolling pin. Just use your hands for a couple of presses and done.
    • Variations: Change up the stuffing! Use cauliflower plus chard, or just entirely spinach and cheese. Add in some spiced lentils.
    • To substitute the yogurt, you can use thick cashew cream or coconut cream. But if you’re using these, you want to add some yeast in as well. Add in 1/2 teaspoon of yeast to the water cream mixture.
    • To make the stuffed naan gluten-free, you can use my chickpea flour naan batter. Spread out the batter and then bake for 2 minutes and then sprinkle the filling all over the batter and drizzle the rest with some batter on top to cover the filling and then bake again until the batter sets.
    • Or you can make simple stuffed flatbreads , stuff my Glutenfree cauliflower flatbread or Pita bread recipe.Once you have rolled it out,  add the filling, then fold it in. Seal and then roll it out again. Do not make it too thin. Just roll it out so that it is somewhat rolled out and even, and then cook it according to the instructions on that post.

    ingredients for vegan stuffed naan bread filling

    How to make Stuffed Vegan Spinach Naan

    melted butter and dairyfree yogurt in a bowl

    In a large bowl, add the hot water and yogurt and the oil or melted butter, and mix really well.

    vegan naan bread ingredients in a bowl

    Then add in 1 cup of the flour and mix well. Cover and Let this mixture sit for 30 minutes.

    vegan garlic naan bread dough

     

    garlic and red pepper flakes in a skillet

    Meanwhile, you can make the filling: Grate the potato if you haven’t already and thaw the spinach if you haven’t already. Then heat the oil in a skillet over medium heat. Add the garlic and pepper flakes and cook until the garlic is starting to turn golden.

    minced garlic and red pepper flakes frying in a pan

    Then add in the grated potato, spinach and salt and mix well. Continue to cook until some of the moisture from the spinach evaporates and the potato is cooked. This will take 5 to 7 minutes. Stir once or twice in between.

    grated potatoes, chili flakes and spinach in a skillet

    naan bread filling in a skillet

    grated potato and spinach naan bread filling in a skillet

    vegan spinach and cheese naan bread filling in a black skillet

    Let this filling sit to cool. Once cooled, mix in the mozzarella and herbs and set aside.

    vegan mozarella being added to spinach potato filling in a skillet


    Back to the dough, mix the salt, baking powder in 1/2 a cup of the flour, and add that to the dough mixture. Mix well and knead for a minute or two to mix all the dough and see if you need more flour.

    vegan naan bread dough being prepared in a white bowl

    You want the dough to be soft and somewhat smooth. If you overwork the dough, it will continue to get sticky so you just want the dough to kind of form. Add in more flour, 1 tablespoon at a time until you have a well-formed dough.

    naan bread dough in a white bowl

    Prep your rolling out station with some flour. Divide the dough into three equal portions. Shape one of the portions into somewhat of a flat disc and then press it with your hands outwards until you have about an eight-inch circle.

    naan dough being rolled out on a sheet of parchment paper

    You want to keep the edges thinner than the middle. Or roll it out using a rolling pin. I usually roll it a bit then use my hands to thin out the edges

    vegan spinach potato filling being spoon onto naan bread to

    Add a good helping of the filling in the middle of this rolled-out dough. Then fold it like you will fold a crunch wrap and seal really well in the middle.

    edges being folded over the spinach and cheese filling for making a vegan naan bread

    Sprinkle a little bit of flour and then use your hands to spread it out initially, because if you start rolling it, the filling might split the edges.

    vegan spinach stuffed naan on a piece of baking paper

    So use your hands to spread it out a little bit first an inch or so, and then use a rolling pin very lightly to roll out the rest of the flatbread. Hand spread Naan bubble up more than rolled out Naan.

    stuffed spinach naan being added to a skillet

    Repeat for the rest of the dough and the filling Heat a cast Iron or heavy bottom  skillet over medium-high heat and let it get hot.

    spinach naan flatbread baking in a skillet

    Once the skillet is hot, place one of the rolled out flatbreads onto the skillet.

    Let it start to get golden brown spots and bubble a bit. Keep checking because depending on the stove and your skillet, the bread might get brown within a minute, or it might take another 30 seconds to 2 minutes.

    vegan stuffed naan baking in a skillet

    Once the bottom of the spinach naan flatbread is getting brown and it’s somewhere bubbly on top, flip and continue to cook the other side until it has some brown spots. Repeat for the rest of the flatbread. Then put them on a serving dish.

    In a bowl, melt your vegan butter until it’s very hot. Add in the minced garlic and cilantro and mix well. Then use a brush and brush the freshly made breads all over.

    Serve as is or with a side of curry or dal or marinara sauce.

    a platted with vegan stuffed naan bread with spinach potatoes and cheese

    Storage

    Store covered on the counter for a few hours, refrigerate for upto 3 days. Reheat in a skillet or microwave and serve

    vegan potato spinach cheese stuffed naan brushed with garlic butter

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Leo

      March 31, 2023 at 3:32 pm

      5 stars
      I made these tonight and they were a hit! I needed to add more flour than the recipe called for, but once the dough was the right consistency, it was smooth sailing. I’ve also made the other naan recipe (from the IP cookbook) and these were actually quicker and easier.

      Reply
      • Vegan Richa Support

        March 31, 2023 at 8:19 pm

        yay!

        Reply
    2. Katrina

      January 16, 2023 at 5:54 pm

      5 stars
      OMG this is staying in my recipe repertoire!!! soooo delicious! I actually replaced the flour with bob’s red mill 1-to-1 gluten free flour since I’m gluten free (and I did read the notes about changing it into a gluten free recipe but decided to just experiment instead with just swapping the flour 1-to-1 with the GF flour), and I was surprised that it came out soooo well! really delicious, and subbing the flour for all purpose GF flour totally worked just as well in my experiment, in case any one else was wondering! definitely recommend you try this ASAP!

      Reply
      • Richa

        January 17, 2023 at 8:09 am

        Awesome! Thank you for trying with that flour and I am so glad it worked well! It’s hard to find gf blends that work in recipes like flatbreads.

        Reply
    3. Bev

      January 07, 2023 at 9:18 pm

      5 stars
      I have made this over and over again! It’s one of our most favorite recipes. Pair it with Tofu Butter “Chickn” and basmati rice! YUMMMMM!

      Reply
      • Vegan Richa Support

        January 09, 2023 at 12:37 pm

        So happy to hear, Bev!

        Reply
    4. Purvie

      April 26, 2022 at 1:23 pm

      RIcha, do you think using Bob’s GF all purpose flour mix would work for this? We often make pudha/pudhla with besan, so I am looking to use a GF flour mix that is not besan based. Thanks!

      Reply
      • Richa

        April 26, 2022 at 1:34 pm

        Gf flour substitution doesn’t work. They dry out. Use my almond flour batter or chickpea flour batter https://www.veganricha.com/gluten-free-almond-flour-naan/

        Reply
    5. Stefanos S.

      April 10, 2022 at 9:18 am

      5 stars
      I’ll have ALL the stuffed naans for dinner.
      I don’t know what the guests will have.

      Reply
      • Richa

        April 10, 2022 at 2:02 pm

        🙂

        Reply
    6. Bev

      March 01, 2022 at 9:51 am

      5 stars
      Absolutely fantastic! I had to add quite a bit more flour. Maybe my yogurt is too watery. (I used Soy Delicious Coconut yogurt.) A meal in itself, but I did serve it as a side with a Greek Soup (I veganized Avogolemeno.) Dill in the soup, cilantro in the naan. Wow! Thanks for another brilliant recipe, Richa!

      Reply
      • Richa

        March 01, 2022 at 8:35 pm

        Awesome! Yes adjust the flour as needed. Moisture varies!

        Reply
      • Loraine

        July 01, 2022 at 6:23 am

        Would love to see the recipe for that veganized Avogolemeno

        Reply
    7. Keren

      February 19, 2022 at 2:04 pm

      5 stars
      amazing!! So delicious!

      Reply
      • Vegan Richa Support

        February 22, 2022 at 8:58 am

        thanks for popping in

        Reply
    8. Elizabeth

      February 16, 2022 at 8:08 pm

      5 stars
      Delicious! The directions were easy to follow. I used 156g of fresh spinach, it worked just fine. Thank you!

      Reply
      • Richa

        February 16, 2022 at 9:16 pm

        Awesome

        Reply
    9. scrappy

      February 12, 2022 at 2:08 pm

      5 stars
      Absolutely incredible! Soft, puffy, buttery pockets of deliciousness!
      Finally can enjoy a vegan stuffed naan at home. My husband liked them so much, he asked if he could help make them again two days later. Now we’ve brainstormed all kinds of stuffing ideas we wanna try.
      Thanks for yet again, another yummy recipe!

      Reply
      • Richa

        February 12, 2022 at 2:20 pm

        Yay! Awesome!!

        Reply
    10. Steph

      February 07, 2022 at 7:31 pm

      Hi,
      Sounds amazing! Would this be good with dahl? Making for friends and curious 🙂 also any vegan cheese substitute idea or ok to omit? Thanks so much

      Reply
      • Richa

        February 07, 2022 at 8:05 pm

        I used violife mozzarella. You can omit it. Yea these will work great with dal. Infact better without the cheese when serving with dal

        Reply
        • Steph

          February 07, 2022 at 8:34 pm

          Oh great, thank you so much 💛

          Reply
          • Vegan Richa Support

            February 13, 2022 at 6:04 pm

            thank you Steph =)

            Reply
    11. Mitzi

      February 06, 2022 at 8:07 am

      5 stars
      This was incredible! I’ll have to triple the doses next time, lest I cause a family mutiny!! LOL
      I love that with you, I can make the recipes without changing a single detail. Your instructions and doses are absolutely impeccable.
      (I preordered your Instant Pot book! It’ll be the third of yours I have… I can’t wait for you to publish more!)

      Reply
      • Richa

        February 06, 2022 at 8:17 am

        Yay!! So glad it turned out so well! Def triple it. Make a large batch of your favorite dip or dal and you’ll have a nice meal!

        Reply
      • Steph

        February 07, 2022 at 7:32 pm

        Hi, curious which cheese you used? Thanks for your review ☺️

        Reply
        • Vegan Richa Support

          February 13, 2022 at 6:03 pm

          it’s in the description – ” Apart from spinach and potatoes, I add a whole bunch of vegan mozzarella cheese which makes these such a treat. N

          Reply
    12. Tamar

      February 05, 2022 at 12:55 pm

      5 stars
      Wow, what an amazing recipe! Made it with cashew cream and they came out perfect! Thanks!

      Reply
      • Vegan Richa Support

        February 07, 2022 at 1:18 pm

        thanks for popping in

        Reply
    13. Ellen

      February 04, 2022 at 5:46 pm

      5 stars
      Delicious! Nice soft texture and lots of flavor. Will make again!

      Reply
      • Richa

        February 04, 2022 at 6:06 pm

        Awesome !

        Reply
    14. Luci

      February 04, 2022 at 6:04 am

      5 stars
      This was my first attempt to make Naan and it was successful with your easy instructions.
      I used frozen drained hash browns vs the grated potato. I omitted the oil and used more yogurt. I stuffed with fresh mint and topped with mango chutney.

      Reply
      • Richa

        February 04, 2022 at 10:02 am

        Yay!!

        Reply
    15. Lisa

      February 03, 2022 at 5:39 pm

      Thoughts on subbing pureed silken tofu plus yeast for the yogurt? Cashew allergy, don’t like coconut (except in curry), and it’s out of the way to buy yogurt.

      Reply
      • Richa

        February 03, 2022 at 11:37 pm

        Yea use blended silken tofu and yeast

        Reply
    16. NICOLE

      February 03, 2022 at 12:24 pm

      MERCI, J’AIME LES RECETTES INDIENNES PAS COMPLIQUÉES ET RAPIDES, JE VAIS ESSAYER CELLE-CI AVEC LA VERDURE CONGELÉE ENTREPOSÉE DEPUIS LE JARDIN D’ÉTÉ, COMME LE KALE QUE J’AI EN GRANDE QUANTITÉ. UNE QUESTION:LES NANN AU RESTO SEMBLENT GOÛTER LA LEVURE BOULANGÈRE?

      Reply
      • Vegan Richa Support

        February 07, 2022 at 12:50 pm

        merci !

        Reply
    17. meena anada

      February 03, 2022 at 6:36 am

      Hello Richa! I enjoy your vegan recipes a lot! Half of my family is vegan and the other half is diabetic…so they eat low carb foods. Naans have been a taboo for our family for those reasons. Seeing this vegan naan recipe gives me some hope. If you can post a low carb vegan naan recipe, I would be extremely appreciative. By low carb, I mean naan made with almond flour or so. Besan is not low carb option for us. Thank you in advance.

      Reply
      • Richa

        February 03, 2022 at 7:27 am

        Sure , I will try a low card Naan

        Reply
        • Bobbie

          February 12, 2023 at 5:17 am

          Just wondering how it would work if you mixed the cooked potato and spinach mixture into the dough and then fried them as a sort of pancake. Would not be stuffed naan but, sounds tasty and maybe cuts a step. Anyone try this?

          Reply
          • Richa

            February 12, 2023 at 3:30 pm

            Yes you can do that!

            Reply
      • Di Hai

        February 03, 2022 at 12:48 pm

        5 stars
        Once again a great recipe! Don’t know how you do it! Normally I make your recipe exactly how you suggest the first time and then tweak it for my family’s taste. This time it wasn’t going to work out that way as I was lazy, I didn’t feel like grating potatoes so I used spinach, cashew cheese and leftover chickpeas/black rice as my mixture. I also added a little homemade curry powder that was given to me by my friends for the holidays. Anyway everything turned out great! I know this will become my new what to cook meal when I have day old lentils or chickpeas … So foolproof dough! And the use of cast iron skillet is a must!

        Reply
        • Vegan Richa Support

          February 05, 2022 at 9:17 am

          good to know! thank you, love the cast iron too

          Reply

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