aloo paratha recipe dhaba style ingredients dhaba style aloo paratha

Craving the robust flavors of an authentic Dhaba-style Aloo Paratha? Look no further! Get ready to embark on a culinary adventure that will transport you straight to the bustling roadside eateries of India. This recipe captures the essence of those warm, comforting, and incredibly satisfying flatbreads, perfect for breakfast, lunch, or dinner.

Dhaba Style Aloo Paratha

Imagine biting into a golden-brown paratha, crispy on the outside and filled with a spiced potato mixture that’s both savory and slightly tangy. It’s a symphony of textures and tastes that’s simply irresistible. This isn’t just a recipe; it’s an experience. Let’s dive in and learn how to create this magic in your own kitchen!

### Ingredients:

For the Dough:

• 2 cups Whole Wheat Flour (Atta)
• 1/2 teaspoon Salt
• 1 tablespoon Oil or Ghee
• Water, as needed (approximately 3/4 cup)

For the Potato Filling:

• 3 medium-sized Potatoes, boiled, peeled, and mashed
• 1 medium-sized Onion, finely chopped
• 1-2 Green Chilies, finely chopped (adjust to your spice preference)
• 1 teaspoon Ginger, grated
• 1/2 teaspoon Red Chili Powder
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Garam Masala
• 1/2 teaspoon Dried Mango Powder (Amchur)
• 2 tablespoons Fresh Coriander Leaves, chopped
• Salt to taste
• 2 tablespoons Oil or Ghee, for cooking parathas

Instructions:

Making the Dough:

1. In a large bowl, combine the whole wheat flour, salt, and oil.
2. Gradually add water, mixing with your hands until a soft, pliable dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer parathas.

Preparing the Potato Filling:

1. In a separate bowl, combine the mashed potatoes, chopped onion, green chilies, grated ginger, red chili powder, turmeric powder, coriander powder, garam masala, dried mango powder, and chopped coriander leaves.
2. Add salt to taste and mix everything well until thoroughly combined. Ensure there are no large lumps of potato. The filling should be evenly spiced.

Assembling and Cooking the Parathas:

1. Divide the dough into equal-sized portions (about 8-10 balls).
2. Take one dough ball and roll it into a small circle (approximately 4-5 inches in diameter).
3. Place a generous spoonful of the potato filling in the center of the circle.
4. Gather the edges of the dough and bring them together to enclose the filling, forming a ball. Pinch the edges to seal completely.
5. Gently flatten the stuffed dough ball.
6. Dust a rolling surface with flour and gently roll the stuffed dough ball into a larger circle (approximately 6-7 inches in diameter). Be careful not to apply too much pressure, as the filling might leak out.
7. Heat a flat griddle or tawa over medium heat.
8. Carefully place the rolled-out paratha on the hot griddle.
9. Cook for about 1-2 minutes on each side, or until light brown spots appear.
10. Drizzle a teaspoon of oil or ghee over the paratha and cook for another minute on each side, pressing gently with a spatula to ensure even cooking and a crispy texture. The paratha should be golden brown and slightly puffed up.
11. Remove the cooked paratha from the griddle and serve hot immediately.

Serve your Dhaba-style Aloo Parathas hot with a dollop of butter, a side of yogurt, pickle, or raita. Enjoy this flavorful and satisfying meal! You can also experiment with different spice combinations in the filling to create your own unique version. Happy cooking!

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Dhaba Style Aloo Paratha

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