Dhaba Style Aloo Paratha
"Aloo paratha is one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo-stuffed parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Paratha's originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast.
At my home, this is the favorite breakfast for everybody including my 2 year old. Hot paratha topped with butter is the best way to start a lazy Sunday breakfast. Best part is you can make them in advance and freeze, re-heat and eat whenever you want. This recipe will give you absolutely dhaba style paratha, I mix two flours to get as that gives the dough better elasticity and keeps it very soft."
photo by quickbitechef
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
For the dough
- 1 cup whole wheat flour
- 1 cup refined flour or 1 cup maida flour
- 1 teaspoon salt
- 1 teaspoon oil
- 1 teaspoon carom seeds or 1 teaspoon ajwain
- water, as required (in my dough maker it takes around 1 cup water)
-
For the potato stuffing
- 3 medium potatoes (boiled and peeled)
- 1 green chili pepper, finely chopped
- 1 tablespoon coriander leaves, finely chopped
- 1⁄4 teaspoon garam masala powder
- 1⁄4 teaspoon red chili powder (adjust it based on how spicy you want it)
- 1 inch grated ginger
- 1 teaspoon chat masala
- salt, to taste
- 6 tablespoons oil
directions
- Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
- In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
- Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
- Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
- Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
- Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
- If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.
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Reviews
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Fabulous paratha and simple to make. I added roasted cumin seeds and chopped spring onions to my potatoes - really tasty -
Tried this recipe, result was absolutely soft and delicious paratha...
RECIPE SUBMITTED BY
quickbitechef
United States
I love to create and share recipes that can be made in a jiffy and perfect for those rushed weekdays. A full time job, a toddler driving me mad and cooking meals became a nightmare until I started cooking and collecting quick fix meals. Other than cooking I am a dog lover and I have set up my food blog to help shelters and rescue dogs in need. I am actively involved with various animal welfare organizations.
