Dhaba Style Aloo Paratha Recipe
Aloo paratha is one of the most popular breakfast dishes in India and in this recipe, I'll share the simple and easy recipe on how to make the best aloo paratha.
Ingredients
For Stuffing
- 2-3 tbsp oil
- 1 tbsp crushed ginger garlic
- 2-3 tbsp chopped fresh coriander leaves
- 1 chopped medium size onion
- 2 chopped green chilli
- 1/2 tsp garam masala powder
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chilli flakes
- 1/4 tsp black pepper powder
- 1/4 tsp turmeric powder
- 1/4 tsp Amchur Powder
- 3 medium size potato boiled and grated
For Dough
- 1.5 cup wheat flour
- 1/2 tsp salt
- 1 tbsp desi ghee/oil
- water as required
- Oil for Cooking
Instructions
- To prepare stuffing, heat 2-3 tbsp oil in a pan. Spread it evenly.
- Once the oil is heated, Add crushed ginger garlic and chopped green chilli and saute on low to medium flame.
- Add garam masala powder, cumin powder, coriander powder, red chilli flakes, black pepper powder, turmeric powder, salt to taste, amchur powder. Mix well on low flame.
- Add boiled and grated potato. Mix well
- Add chopped coriander leaves and onion. Mix well and Turn off the flame.
- To prepare a soft Dough, mix 1.5 wheat flour with salt, water with desi ghee and knead well.
- Divide the dough into small lemon-sized balls. Flatten each ball into a small circle using rolling board and pin. Place a spoonful of the potato mixture in the center of the circle.
- Bring the edges of the circle together to enclose the filling and form a ball. Flatten the ball gently with your hands, dust it with flour and roll it out into a thin disc of about 6-7 inches in diameter.
- Heat a tawa or skillet on medium flame. Place the paratha on the tawa and cook for a minute or two on one side. When small bubbles start to form on the surface, flip the paratha over.
- Brush desi ghee/oil on the other side, flip it over and apply desi ghee/ oil on this side too.
- Cook the paratha on both sides until it's golden brown and crispy.
- Serve with pickle and yogurt.