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Dhaba Style Aloo Paratha Recipe

Aloo Paratha is a beloved North Indian dish and a staple at dhabas – roadside eateries known for their hearty and flavorful cuisine. These stuffed potato flatbreads are the epitome of comfort food, and you can recreate that authentic dhaba taste in your own kitchen with this recipe.

Ingredients:

For the Dough:
– 2 cups whole wheat flour (atta)
– A pinch of salt
– Water for kneading

For the Potato Filling:
– 3 large potatoes, boiled and mashed
– 1 small onion, finely chopped
– 2 green chilies, finely chopped (adjust to taste)
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/2 teaspoon coriander powder
– Salt to taste
– Fresh coriander leaves, chopped
– Ghee or oil for cooking

Instructions:

For the Dough:

1. In a mixing bowl, combine the whole wheat flour and a pinch of salt.
2. Gradually add water and knead the dough until it’s smooth and pliable. The dough should be soft but not sticky. Cover it with a damp cloth and set it aside to rest while you prepare the filling.

**For the Potato Filling:**

1. In a large mixing bowl, combine the mashed potatoes, chopped onions, green chilies, cumin seeds, red chili powder, garam masala, coriander powder, salt, and fresh coriander leaves. Mix everything well, ensuring that all the spices are evenly distributed.

To Assemble and Cook Aloo Parathas:

1. Divide the dough into equal-sized portions and roll them into balls, roughly the size of a lemon.
2. Take one ball of dough and roll it out into a small circle (about 4 inches in diameter) on a floured surface.
3. Place a generous portion of the potato filling in the center of the rolled-out dough.
4. Gather the edges of the dough and seal the filling inside. Flatten the stuffed dough ball gently.
5. Carefully roll it out into a paratha, about 6-8 inches in diameter. Make sure the filling is evenly distributed and doesn’t poke through the dough.
6. Heat a griddle or flat pan over medium-high heat.
7. Once hot, place the rolled-out paratha on the griddle.
8. Cook for about 2 minutes or until small bubbles appear on the surface. Flip the paratha and apply some ghee or oil to the cooked side.
9. Flip it again, and apply ghee or oil to the other side. Press the edges with a spatula to ensure even cooking.
10. Cook the paratha until it’s golden brown and crispy on both sides.
11. Repeat the process with the remaining dough and filling.

Serving:

Serve the hot and crispy Dhaba Style Aloo Parathas with fresh yogurt, pickle, or raita. A dollop of homemade white butter on top is a classic dhaba-style addition that enhances the flavor.

These Aloo Parathas are best enjoyed right off the griddle while they are still warm and deliciously aromatic. The combination of the soft, spiced potato filling and the crispy, golden-brown exterior is simply irresistible. This dhaba-style recipe will surely satisfy your craving for authentic North Indian comfort food.

Dhaba Style Green Peas Pulao Recipe

Dhabas are roadside eateries in India known for their flavorful and hearty dishes. This Dhaba Style Green Peas Pulao recipe brings the authentic taste of Indian roadside cuisine to your kitchen. It’s a delicious one-pot meal that’s perfect for lunch or dinner. Here’s how to make it:

Ingredients:

For the Green Peas Pulao:
– 2 cups basmati rice
– 1 cup fresh or frozen green peas
– 2 large onions, thinly sliced
– 2 tomatoes, finely chopped
– 4-5 cloves of garlic, minced
– 1-inch piece of ginger, grated
– 2-3 green chilies, finely chopped
– 2 tablespoons ghee (clarified butter) or vegetable oil
– 1 teaspoon cumin seeds
– 4-5 whole cloves
– 4-5 green cardamom pods
– 1 cinnamon stick
– 1 bay leaf
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to taste)
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves, chopped, for garnish

For the Garnish:
– Fried onions (optional)
– Fresh mint leaves

Instructions:

1. Wash the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2. In a large heavy-bottomed pot or a pressure cooker, heat ghee or oil over medium heat. Add the cumin seeds, cloves, green cardamom, cinnamon, and bay leaf. Sauté for a minute until they release their aroma.

3. Add the sliced onions and sauté until they turn golden brown.

4. Stir in the minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until the raw aroma disappears.

5. Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

6. Now, add the drained rice and green peas. Sauté for a few minutes, gently stirring to coat the rice with the aromatic spices and tomato mixture.

7. Add turmeric powder, red chili powder, and garam masala. Mix well to evenly coat the rice and peas with the spices.

8. Pour in 4 cups of water and season with salt. Bring the mixture to a boil.

9. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. If using a pressure cooker, cook for one whistle on low heat.

10. Once the pulao is done, fluff it gently with a fork. Remove the whole spices like cloves, cardamom pods, and bay leaf if you can find them.

11. Garnish the Dhaba Style Green Peas Pulao with fried onions (if using), fresh mint leaves, and chopped coriander leaves.

12. Serve hot with raita, pickle, or a side of your choice.

Enjoy the delightful flavors of this Dhaba Style Green Peas Pulao that’s sure to transport you to the rustic charm of Indian roadside dhabas.

Title: Dhaba Style Dal Tadka

Introduction:
Dhaba-style Dal Tadka is a classic North Indian dish known for its robust flavors and rustic charm. This recipe elevates the humble lentils to a delightful, spiced dish with a generous tempering of ghee, cumin, and spices. It’s a hearty and comforting dish that’s perfect to accompany rice or Indian bread. Let’s learn how to make this delicious Dhaba-style Dal Tadka.

Ingredients:

For Dal:
– 1 cup yellow pigeon peas (toor dal)
– 4 cups water
– 1/2 teaspoon turmeric powder
– Salt to taste

For the Tadka (Tempering):
– 2 tablespoons ghee (clarified butter)
– 1 teaspoon cumin seeds
– 2-3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2-3 green chilies, slit (adjust to your spice preference)
– 1 small onion, finely chopped
– 1 large tomato, chopped
– 1/2 teaspoon red chili powder (adjust to your spice preference)
– 1/2 teaspoon coriander powder
– 1/2 teaspoon garam masala
– Salt to taste

For Garnish:
– Fresh coriander leaves, chopped

Instructions:

1. Prepare the Dal: Rinse the toor dal thoroughly under running water. In a pressure cooker, add the dal, water, turmeric powder, and salt. Cook for about 3-4 whistles or until the dal is soft and cooked. Set aside.

2. Sauté Aromatics: In a heavy-bottomed pan, heat ghee over medium heat. Add cumin seeds and let them sizzle. Add minced garlic, grated ginger, and green chilies. Sauté for a couple of minutes until they become fragrant.

3. Add Onions and Tomatoes: Stir in the chopped onions and cook until they turn translucent. Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

4. Season and Spice: Add red chili powder, coriander powder, garam masala, and salt to the onion-tomato mixture. Stir well and cook for a few minutes, allowing the spices to blend with the base.

5. Combine with Dal: Pour the cooked toor dal into the pan with the aromatic mixture. Mix well, ensuring that the dal absorbs the flavors of the tempering. Simmer for 10-15 minutes, stirring occasionally.

6. Garnish: Garnish your Dhaba-style Dal Tadka with fresh coriander leaves.

7. Serve: Your delicious Dal Tadka is ready to be served. It pairs wonderfully with steamed rice or Indian bread like roti or naan.

Dhaba-style Dal Tadka is a wholesome and satisfying dish that captures the essence of North Indian roadside eateries. The spiced tempering and aromatic flavors make it a must-try for anyone seeking a taste of authentic Indian cuisine. Enjoy the heartwarming flavors of this comforting dish!

Title: Dhaba Style Dal Makhani

Introduction:
Dhaba-style Dal Makhani is a rich and creamy North Indian lentil dish that’s famous for its indulgent flavors. It’s made with black gram lentils and kidney beans, simmered in a luscious tomato-based gravy enriched with cream and butter. This recipe captures the essence of rustic dhaba cuisine, offering a truly satisfying and flavorful experience. Let’s dive into making this classic dish.

Ingredients:

For the Lentils:
– 1 cup whole black gram lentils (sabut urad dal)
– 1/4 cup kidney beans (rajma)
– 4 cups water
– Salt to taste

For the Gravy:
– 2 tablespoons ghee (clarified butter)
– 1 large onion, finely chopped
– 2-3 cloves garlic, minced
– 1-inch piece of ginger, minced
– 2-3 green chilies, slit (adjust to your spice preference)
– 1 cup tomato puree
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder (adjust to your spice preference)
– 1 tablespoon coriander powder
– 1/2 teaspoon garam masala
– Salt to taste

For Finishing:
– 2-3 tablespoons fresh cream
– 2 tablespoons butter
– Fresh coriander leaves for garnish

Instructions:

1. Cook the Lentils: Rinse the whole black gram lentils and kidney beans together. In a pressure cooker, add the rinsed lentils, kidney beans, water, and salt. Cook for about 4-5 whistles or until the lentils are soft and well-cooked. Set them aside.

2. Prepare the Gravy: Heat ghee in a heavy-bottomed pan over medium heat. Add chopped onions and sauté until they turn translucent and slightly browned.

3. Add Aromatics: Stir in the minced garlic, ginger, and green chilies. Sauté for a couple of minutes until the raw smell disappears.

4. Add Tomato Puree: Add the tomato puree and cook until it thickens, and the oil starts to separate from the gravy.

5. Season and Spice: Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for a few more minutes, allowing the spices to meld with the tomato base.

6. Combine with Lentils: Transfer the cooked lentils and kidney beans to the pan with the tomato gravy. Mix them well, ensuring that the lentils absorb the flavors of the gravy. Simmer for 10-15 minutes, stirring occasionally.

7. Finish with Cream and Butter: Add fresh cream and butter to the dal makhani. Stir well, and let it simmer for an additional 5 minutes. Adjust the consistency by adding water if necessary.

8. Garnish and Serve: Garnish your Dhaba-style Dal Makhani with fresh coriander leaves. It’s now ready to be served. Serve it hot with naan, roti, or steamed rice.

Dhaba-style Dal Makhani is a sumptuous and creamy dish that showcases the true essence of North Indian cuisine. With its rich flavors and aromatic spices, it’s the perfect dish to savor on special occasions or as a comforting meal anytime.

Title: Dhaba Style Butter Khichdi

Introduction:
Dhaba-style butter khichdi is a rich and comforting dish that combines the wholesome goodness of khichdi with the indulgent flavors of butter and spices. Khichdi is a traditional Indian one-pot meal made from rice and lentils, and it’s taken to a whole new level in this recipe. Perfect for a hearty and satisfying meal, this dish is sure to please your taste buds. Let’s dive into making this delicious Dhaba-style Butter Khichdi.

Ingredients:

For Khichdi:
– 1 cup rice
– 1/2 cup split yellow moong dal (lentils)
– 2 tablespoons ghee (clarified butter)
– 1 small onion, finely chopped
– 1 small tomato, chopped
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (adjust to your spice preference)
– Salt to taste

For Tadka (Tempering):
– 2 tablespoons ghee (clarified butter)
– 1/2 teaspoon cumin seeds
– 1/2 teaspoon asafoetida (hing)
– 2-3 green chilies, slit
– 1/2 teaspoon garam masala
– Fresh coriander leaves for garnish

Instructions:

1. Rinse and Soak: Rinse the rice and moong dal together in cold water until the water runs clear. Then, soak them in water for about 20-30 minutes. Drain before use.

2. Sauté Aromatics:  Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds and let them sizzle for a few seconds. Stir in the chopped onions and sauté until they turn golden brown.

3. Add Tomatoes and Spices: Add the chopped tomatoes and cook until they turn soft and the oil starts to separate. Now, add turmeric, red chili powder, and salt. Stir well to combine.

4. Cook Khichdi: Add the soaked and drained rice and lentils to the pot. Mix them with the spiced onion-tomato mixture. Cook for a few minutes, stirring to coat the rice and lentils with the aromatic mixture.

5. Add Water: Pour in about 4 cups of hot water. Bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes or until the rice and lentils are cooked through.

6. Prepare Tadka: In a separate small pan, heat ghee for the tempering. Add cumin seeds, asafoetida, and green chilies. Sauté for a minute until they release their aroma.

7. Finish Khichdi: Pour the prepared tadka over the cooked khichdi. Sprinkle garam masala and garnish with fresh coriander leaves.

8. Serve Hot: Your Dhaba-style Butter Khichdi is now ready to be served hot. It’s rich, flavorful, and the buttery goodness adds an extra layer of deliciousness.

Dhaba-style Butter Khichdi is a hearty, soul-satisfying meal that can be enjoyed on its own or with yogurt and pickles. The combination of spices, lentils, and ghee creates a dish that’s perfect for any occasion and guaranteed to leave you craving for more.