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.