Extremely flavorful and melt-in-mouth Dhaba Style Aloo Paratha recipe with step by step pictures. Soft Aloo Parathas made with freshly made Paratha masala.
4Dried Kashmiri Red Chilliesor any other variant of dried red chillies
½teaspoonBlack Peppercorns
½Mace
2Cloves
1teaspoonAnardhana/Dried Pomegranate Seeds
2teaspoonKasoor Methi/Dried Fenugreek Leaves
½teaspoonAjwain/Carom Seeds
¼teaspoonDried Ginger Powder
¼teaspoonAsafoetida
¼teaspoonBlack Salt
½teaspoonSalt
For Aloo Paratha Stuffing –
4Medium PotatoesBoiled, Peeled & Mashed
1Medium Onion Finely Chopped
3tablespoonCoriander Leaves Finely Chopped
1Green Chilli Finely Chopped
4-6Garlic Cloves Finely Chopped
2.5teaspoonParantha Masala Powder
½teaspoonRed Chilli Powderoptional
Salt as needed
For Aloo Paratha –
1.5cupsWhole Wheat Flour
Water as needed
Salt as needed
Oil/Butter as needed
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Instructions
To make Paratha Masala Powder –
In a pan dry roast 1.5 tablespoon coriander seeds, ½ tablespoon cumin seeds, ½ teaspoon black peppercorns, ½ mace, 2 cloves and 4 dried kashmiri red chillies until fragrant for about 3-4 mins on medium flame.
Switch off the heat and add ½ teaspoon ajwain, 2 teaspoon kasoor methi, 1 teaspoon anardana/dried pomegranate seeds and let them fry in the residual heat.
Once cooled down completely, add it to the blender along with ¼ teaspoon asafoetida, ¼ dried ginger powder, ¼ teaspoon black salt and ½ teaspoon salt.
Pulse a few times and grind into a coarse powder. Store in an airtight container (in fridge of longer shelf life)
Making Dough –
In a mixing bowl add 1.5 cups whole wheat flour, salt as needed and add water little by little, knead into a smooth, soft, pliable dough. Add a few drops of oil on top and let it rest for 10-15 mins.
To make Aloo Paratha Stuffing –
In a mixing bowl add 4 medium sized mashed boiled potatoes, 1 medium onion finely chopped, 3 tablespoon finely chopped coriander leaves, 1 finely chopped green chilli and 2.5 teaspoon of paratha masala powder. Add salt (if needed) and ½ teaspoon red chilli powder (if using)
Mix everything well together.
Make 6 equal sized balls of the dough and the stuffing.
Making Aloo Paratha -
Take a ball of dough and dust it whole wheat flour.
Roll into thick roti jus enough to fit the stuffing. Now place a ball of stuffing.
Close it from all sides and seal it tightly at the top.
Dust again in whole wheat flour and roll it into a not so thin Aloo Paratha of desired size.
Meanwhile, heat a flat tawa on medium heat. Once hot, place the paratha and cook on both sides slowly. Drizzle oil/butter on both sides and cook until there are golden spots all over. Remove from heat. Repeat this with rest of the dough & stuffing.
Serve hot with a dollop of butter on top, with curd or raita and pickle of your choice.
Nutrition
Nutrition Facts
Aloo Paratha | Dhaba Style Aloo Paratha
Amount per Serving
Calories
100
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.