Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.82
from
11
votes
dhaba style aloo paratha
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.
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
Breakfast, Brunch
Cuisine:
North Indian, Punjabi
Servings:
2
to 3
Author:
Dassana Amit
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
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.