dhaba style aloo paratha

dhaba style aloo paratha recipe with step by step photos – 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.

dhaba style aloo paratha

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.

tips to make dhaba style aloo paratha

  • 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 than the one made with mango powder.
  • this is a no onion no garlic aloo 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 masala chai or ginger tea.

 for more paratha recipes for you!

dhaba style aloo paratha

4.56 from 9 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:breakfasts,brunch
Cuisine:north indian,punjabi
Servings (change the number to scale):2 to 3
punjabi aloo paratha recipe, dhaba style aloo paratha recipe
dhaba style aloo paratha recipe - whole wheat flat breads stuffed with a spicy, tangy potato stuffing flavored with green chilies, dry pomegranate seeds and carom seeds.
(1 CUP = 250 ML)

INGREDIENTS

for aloo paratha stuffing

  • 1 extra large potato Or 2 medium potatoes (aloo)
  • 1 green chili, finely chopped (hari mirch)
  • 1 to 2 tablespoons chopped coriander leaves
  • ½ teaspoon ajwain (carom seeds)
  • ¼ teaspoon punjabi garam masala powder or regular garam masala powder
  • ¼ teaspoon red chili powder or ½ teaspoon kashmiri red chili powder or deghi mirch
  • 1 teaspoon dry pomegranate seeds (anardana)
  • ½ teaspoon chaat masala powder (optional)
  • salt as required

for making paratha dough

  • 2 cups whole wheat flour (atta)
  • ¼ teaspoon salt
  • ½ teaspoon oil (optional)
  • water as required

for frying the paratha

  • oil or ghee as required

INSTRUCTIONS

making dough and stuffing

  • first mix the flour with salt and oil.
  • add water and knead to a smooth and soft dough.
  • cover and let the dough rest for 15-20 minutes.
  • boil the aloo or potato in a pressure cooker
  • when slightly hot or warm, peel and mash the aloo with a fork or masher.
  • lightly, roast the pomegranate seeds on a tava or small pan.
  • take these lightly roasted pomegranate seeds in a mortar-pestle and crush them to semi fine powder.
  • add the pomegranate or anardana powder, garam masala, red chili powder, chaat masala, green chilies, coriander leaves and salt to the mashed potatoes.
  • mix uniformly.
  • taste the aloo stuffing and add more of the spices or salt if required.

rolling aloo paratha

  • take two small or medium balls from the dough.
  • on a dusted floor, roll the balls into small circles.
  • place a few tbsps of the filling on one of the dough circle.
  • keep in mind that the filling should not be too less or too much.
  • sprinkle some flour on the filling. this helps in absorbing the moisture and when rolling, the paratha does not break or tear.
  • lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches.

making aloo paratha

  • place the stuffed aloo paratha on a hot tava or griddle.
  • when one side has slightly browned, flip the paratha.
  • spread or brush some oil on the browned side.
  • flip again and brush oil on the other side.
  • flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked.
  • serve the aloo paratha hot with yogurt, mango pickle or lemon pickle topped with some butter.
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steps to make dhaba style aloo paratha

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 aloo 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 with mango pickle or curd or butter or with dal makhani.

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.

punjabi aloo paratha, aloo paratha recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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46 comments/reviews

  1. Like all ur recipes,tried many of it, great taste, especially ur Rajma recipe..
    Keep posting 👍5 stars

  2. I am prepping this recipe for dinner tonight .
    I observed the first image of this recipe has a lot of green in it ..are those chopped coriander leaves ?
    Asking cause I did not find them mentioned in the ingredients.

  3. I often make aloo parathas but i m gonna use anardana as mentioned in ur recipie above. Pleased to tell u that for making all the dishes i prefer ur site. Step by step photos help us a lot during cooking. Love this site a lotttt. I suggest this site to all my friends. 🙂5 stars

  4. This recipies are really very helpFul for the learners..
    Even all the recipies are very yummmy..I have tried some of the recipies n i m very happy

  5. Hi I eat both veg and non veg.. When it comes to vegetarian dishes I follow your blog completely.. I’m a newbie in cooking.. So far whatever I cooked from your blog came out so well.. Including this recipe.. 🙂 like the way you reply to each and every comment 🙂

  6. As a child growing up in the west, I loved watching my mom cook and helped her all the time. She’s taught me so much about Indian cooking. But it wasn’t until I started following your recipes and tips that I really grew into my own as an accomplished cook. Your recipes are wonderful! Complex flavors without making one feel overwhelmed! And your methods are so beautifully laid out and easy to follow.
    Thank you for all your recipes and for helping me keep in touch with my culture!5 stars

  7. Hello ma’am.
    Big fan of yours. You have given my childhood hobby of cooking new dimension altogether. I thank you so much. It’s not an exaggeration if I say that you have been my mentor.

    I have a question. No matter which style of preparation I try in making parathas there is always raw dough left in parathas. Even after umpteenth no. of trials it keeps happening. I don’t want to try two sheet method because I haven’t seen professionals use it around me. Can you give some advice on how to make parathas with even filling throughout. It would be a great help.

    • thank you very much vishva. humbled and speechless 🙂

      for the parathas, roll the dough evenly and having a width slightly thick than that of roti. i guess you are making too thick parathas and hence the dough is not properly cooked. two sheet method gives and even layer of stuffing, thats why i make parathas this way often. in only one sheet what happens is that while rolling, the stuffing gets pushed towards the edges and in the center and in some places, there is no stuffing and you will feel like you are tasting plain chapati or paratha. try the two sheet method. its not difficult. the thickness of each sheet when rolled completely, is that of a normal chapati. for practice, try making smaller size. if you plan to make just with one sheet, then do not roll too much, so that the filling stays in the center. here you can take a small to medium size of dough ball. then stuff and roll it.

  8. 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 gr84 stars

  9. Hii..
    I am learning cooking..
    N today m gn to try panjabi aloo paratha.. Hope it wil be tasty..

  10. I have never made this type like with two bolls of duster flour. But Will try this time may be the masala will not come out while making it.5 stars

    • 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.

  11. 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.

  12. Love this recipe and i discovered this is how you get a whole lot of stuffing unlike when i make it its scanty!Love your pics.

  13. 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

  14. i have never tried this way so far ! stunning one ! Parantha’s are always filling does not even required any side dish

  15. These aloo parathas look delicious and I love the flavor of ajwain and the unique tang the anardana imparts.