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.
North Indian, Punjabi
for aloo paratha stuffing
extra large potato
or 2 medium potatoes (aloo)
finely chopped (hari mirch)
1 to 2
chopped coriander leaves
Punjabi Garam Masala Powder
or regular garam masala powder
red chili powder
or ½ teaspoon kashmiri red chili powder or deghi mirch
dry pomegranate seeds
chaat masala powder
salt as required
for making paratha dough
whole wheat flour
water as required
for frying the paratha
oil or ghee as required
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.
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.
full recipe -