punjabi aloo paratha recipe | dhaba style aloo paratha


aloo paratha – a breakfast that i make often and for years now. have becoming a sort of expert in making parathas. this aloo paratha recipe is the way they make parathas in the punjabi dhabas/roadside eateries.

i have already shared the aloo paratha recipe of my mil. but this paratha tastes different than my mil recipe of punjabi aloo paratha. in this recipe, the use of dry pomegranate seeds or anardana and carom seeds or ajwain in the potato stuffing makes a big difference in the flavors and taste of the paratha. i also add chaat masala which perks up the flavor, however this is an optional ingredient.

the dhaba style aloo paratha taste slightly spicy, tangy and has a hint of sourness. if you have eaten food in punjabi dhabas of jalandhar or amritsar (like my hubby who has studied there) then this paratha recipe will remind you of the food you have eaten there.

to get the authentic taste, i would suggest adding dry pomegranate seeds. however as a substitute you can also add dry mango powder. a potato filling made with dry pomegranate seeds tastes different then the one made with mango powder.

this is a no onion no garlic paratha. if you like onions, then you can add some onions too. some folks even add grated ginger.

when cooking any paratha, they should always be fried properly. i have seen in many places the parathas being served partly cooked and the raw dough can also be tasted at times.

the griddle or tava should be hot. you can regulate the fire from hot to medium while cooking. smear enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots. an ideally cooked paratha would be evenly fried, well cooked with golden or dark brown crisp spots. when cooking, use a spatula, to press the paratha edges so that the edges are also cooked properly.

aloo paratha is usually served with dal makhani, lots of butter, pickle or curd and if you are a real foodie then with a big glass of lassi. for me, the paratha itself is very heavy !!! so i usually have aloo paratha plain with pickle or just with ginger chai.

few pictures showing the process of making punjabi aloo parathas:

1. take all the ingredients for the potato stuffing in a bowl and mix well.

aloo paratha ingredients

2. roll two small or medium sized balls into small rounds. place the stuffing in the center keeping the edges free. sprinkle some flour on the filling to absorb the extra moisture.

aloo paratha stuffing

3. place the second rolled circle on top the first one and join the edges.

aloo paratha stuffing

4. on a lightly dusted flour, roll the paratha gently to a 6-8 inch round in diameter. don’t make too thick or too thin.

roll the paratha

5. fry the paratha on a hot griddle or tava.

fry aloo paratha

6. the aloo paratha would puff up when frying and you will see golden spots all over.

frying aloo paratha

7. remove and straight away serve aloo parathas. parathas are best had hot. if you cannot serve aloo paratha hot straight from the griddle to the plate, then just place them in a roti basket or a casserole. let the steam come out. and then cover the basket. otherwise they will soften due to the steam.

aloo paratha

if you are looking for more punjabi recipes then do check rajma masala, paneer butter masala, kadai paneer, chole bhature and palak paneer.

punjabi aloo paratha recipe below:

4.0 from 4 reviews
punjabi aloo paratha recipe
aloo paratha - dhaba style aloo paratha. whole wheat flat breads stuffed with a spicy, tangy potato stuffing flavored with green chilies, dry pomegranate seeds and carom seeds.
RECIPE TYPE: breakfast, brunch
CUISINE: north indian, punjabi
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the potato stuffing:
  • 1 extra large potato or 2 medium potatoes/aloo
  • 1 green chili, finely chopped
  • ½ tsp carom seeds or ajwain
  • ¼ tsp punjabi garam masala powder or regular garam masala powder
  • ¼ tsp red chili powder or ½ tsp kashmiri red chili powder or deghi mirch
  • 1 tsp dry pomegranate seeds
  • ½ tsp chaat masala powder (optional)
  • salt as required
for the dough:
  • 2 cups whole wheat flour/atta
  • ¼ tsp salt
  • ½ tsp oil (optional)
  • water as required
for frying the parathas
  • oil or ghee as required
  1. first mix the flour with salt and oil.
  2. add water and knead to a smooth and soft dough.
  3. cover and let the dough rest for 15-20 minutes.
  4. boil the aloo or potato in a pressure cooker
  5. when slightly hot or warm, peel and mash the aloo with a fork or masher.
  6. lightly, roast the pomegranate seeds on a tava or small pan.
  7. take these lightly roasted pomegranate seeds in a mortar-pestle and crush them to semi fine powder.
  8. add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chilies and salt to the mashed potatoes.
  9. mix uniformly.
  10. taste the aloo stuffing and add more of the spices or salt if required.
  11. take two small or medium balls from the dough.
  12. on a dusted floor, roll the balls into small circles.
  13. place a few tbsps of the filling on one of the dough circle.
  14. keep in mind that the filling should not be too less or too much.
  15. sprinkle some flour on the filling. this helps in absorbing the moisture and when rolling, the paratha does not break or tear.
  16. lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.
  17. place the stuffed aloo paratha on a hot tava or griddle.
  18. when one side has slightly browned, flip the paratha.
  19. spread or brush some oil on the browned side.
  20. flip again and brush oil on the other side.
  21. flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked.
  22. serve the aloo paratha hot with yogurt, mango pickle or lemon pickle topped with some butter.

{ 25 Responses }

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  1. Nainpreet kour says

    I go for ur parantha it vs awesomeeeee i rly lv it nd i do mke sme chngs i add malai to it nd sounf it rly tsts gr8

    • says

      rajiv, if you seal the dough well, then masala will not come out. it does not depend upon which method we use to roll paratha. but for beginners this double dough ball method is easier. any time masala come out then do the patch work by applying some dough or flour. happy cooking.

  2. says

    Hi Dassana,

    Sindhu here. Frankly speaking I was very poor in cooking. But after started following your recipe I can make tasty dishes. I tried your aloo paratha & mooli paratha. It was fantastic. My hubby &child liked it very much. Thank U so much.

  3. PRIYA V says

    HI Dassana ,
    although i visit your site regularly commenting here after a long time , love all your recipes and even more the pictures the last one is a perfect still life fit for painting keep up the good work