Dhaba style aloo paratha recipe, with video and step by pictures, potato stuffed popular punjabi Whole wheat flat bread recipe. I have shared aloo paratha recipe long back and as much as i love to eat parathas, i love to cook them too. I love all stuffed parathas and i have good memories of eating hot parathas smeared with generous amount of butter in road side dhabas. Though i make good aloo parathas, somehow never got the taste of the ones i have tasted in the road side dhabas. Recently when i was running late in the morning, i made this potato filling, with the ingredients available in hand. Also usually i saute the stuffing and cool before making it, but this time made it just by mashing the cooked potatoes. Wow! the very first bite took me back to the parathas i tasted on the Highways from Delhi to Haridwar. I don’t know the authentic way of making the punjabi dhaba style paratha, but the one i am sharing will definitely bring in that taste. So ahead and make the Aloo paratha and do let me know how it turned out.
Dhaba style aloo paratha
- Recipe Cusine: Indian
- Prep Time: 20 Minutes
- Cook time: 30 Minutes
- Serves: 9-10 parathas
- Author: Jeyashri
- Recipe Category: Lunch | Dinner | breakfast
- Description: Dhaba style aloo paratha recipe, with video and step by pictures, potato stuffed popular punjabi Whole wheat flat bread recipe.
For the dough
Whole wheat atta 2 cups
Salt as needed
Water to make the dough
Oil 2 tsp
For potato filling
Potato 2 (boiled)
Red chili powder 3 tsp (adjust as per taste)
Aamchoor powder 1 tsp
Garam masala or chaat masala 1 tsp
Onion 1 (optional)
Coriander leaves 2 tblsp (finely chopped)
Ghee | butter to make the parathas
Method :
- In a wide bowl add the atta and salt.
- Add water little by little and knead into a soft pliable dough.
- Cover and keep it aside.
- Always use fresh dough for making parathas. Refrigerated dough will not hold good for perfect stuffed parathas.
- Pressure cook them for 5- 6 whistles till soft.
- Peel the skin and pat dry them. Ensure no moisture is there.
- Place the boiled potatoes in a bowl and mash them using a fork or a potato masher.
- Ensure no lumps are there. You can grate the potato too.
- Do not blend in a mixie.
- Add red chili powder, garam masala, amchoor powder and salt.
- Mix it well.
- If adding onions, chop them very finely and add just before making the parathas.
- I highly recommend adding onions.
- Add chopped coriander leaves.
- Mix everything nicely and evenly.
- Grease your hands with oil and make equal big lemon sized balls out of it.
- Also make the same sized balls out of the dough.
- Let’s make the aloo parathas now.
- Place a dough ball on a board.
- Sprinkle generous amount of dry atta on it.
- Roll it into a small thick disc.
- Place the potato stuffing in the center.
- Gently close it by bringing all the edges to the center.
- Ensure it is fully covered without any gaps, else the filling will come out.
- Dust again with dry flour and gently roll it into parathas.
- It’s upto your preference to roll it thin or thick.
- Heat a tawa and put the rolled paratha on it.
- Cook on both sides till nice golden spots appear.
- Smear with ghee or butter on both sides generously.
- Take out from the tawa and serve it hot.
- Repeat this for the rest of the dough and potato filling.
- Generally we have it with curd or raita and pickle.
- We had spicy pomegranate raita as a side for the Dhaba style aloo paratha.
Notes:
- Always use fresh dough for making parathas. If using refrigerated ones, bring it to room temperature fully and use.
- You can add ajwain seeds while making the dough for the aloo paratha.
Video of how to make aloo paratha
Method with step by step pictures :
- In a wide bowl add the atta and salt.
- Add water little by little and knead into a soft pliable dough.
- Cover and keep it aside.
- Always use fresh dough for making parathas. Refrigerated dough will not hold good for perfect stuffed parathas.
- Pressure cook them for 5- 6 whistles till soft.
- Peel the skin and pat dry them. Ensure no moisture is there.
- Place the boiled potatoes in a bowl and mash them using a fork or a potato masher.
- Ensure no lumps are there. You can grate the potato too.
- Do not blend in a mixie.
- Add red chili powder, garam masala, amchoor powder and salt.
- Mix it well.
- If adding onions, chop them very finely and add just before making the parathas.
- I highly recommend adding onions.
- Add chopped coriander leaves.
- Mix everything nicely and evenly.
- Grease your hands with oil and make equal big lemon sized balls out of it.
- Also make the same sized balls out of the dough.
- Let’s make the aloo parathas now.
- Place a dough ball on a board.
- Sprinkle generous amount of dry atta on it.
- Roll it into a small thick disc.
- Place the potato stuffing in the center.
- Gently close it by bringing all the edges to the center.
- Ensure it is fully covered without any gaps, else the filling will come out.
- Dust again with dry flour and gently roll it into parathas.
- It’s upto your preference to roll it thin or thick.
- Heat a tawa and put the rolled paratha on it.
- Cook on both sides till nice golden spots appear.
- Smear with ghee or butter on both sides generously.
- Take out from the tawa and serve it hot.
- Repeat this for the rest of the dough and potato filling.
- Generally we have it with curd or raita and pickle.
- We had spicy pomegranate raita as a side for the Dhaba style aloo paratha.
Notes:
- Always use fresh dough for making parathas. If using refrigerated ones, bring it to room temperature fully and use.
- You can add ajwain seeds while making the dough for the aloo paratha.
I tried dhaba style aloo paratha and pomegranate raitha at home every body liked thank you for your tasty recipes