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Aloo Paratha Recipe

Dhaba Magic Aloo Paratha Recipe (Authentic Punjabi Style)

This aloo paratha recipe is an authentic taste of dhaba-style cooking that will transport you back to those delightful days when you enjoyed this dish at a roadside eatery. The recipe captures the essence of the flavorful, comforting parathas you’ve savored at a dhaba. It’s surprisingly easy to make at home; you just need to follow a few simple steps correctly. By kneading the dough to the right consistency, grating the potatoes for an even filling, and cooking the parathas with care, you’ll achieve the perfect balance of crispy and tender that’s so beloved. With this recipe, you’ll enjoy the same great taste and satisfaction of a dhaba meal right in your own kitchen.
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Prep Time 30 minutes
Cook Time 45 minutes
Cuisine Indian
Servings 4 people
Calories 250 kcal

Ingredients
  

  • Ingredients For Stuffing:-
  • 5 medium Boiled potato grated
  • 1 tbsp Ginger finely chopped
  • 1 tbsp Green chilli finely chopped
  • 3 tbsp coriander leaves finely chopped
  • 1 tsp Fennel seeds coarsely grinded
  • 1 tsp Red Chili flakes
  • 1/2 tsp Garam Masala powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 Kashmiri Red chilly powder option for color
  • 1/2 tsp Cumin seeds (Jeera)
  • 1/4 tsp Asafoetida (Hing)
  • 1 tsp Chaat masala
  • 1 tbsp Kasoori Methi crushed
  • Salt as per your taste
  • Ingredients For the Dough:-
  • 2 cups Wheat Flour- 2 cups
  • 4 tbsp Gram Flour (besan)
  • Water as required
  • Salt as per your taste
  • Ghee or oil for coating

Instructions
 

  • Method For Aloo Ka Paratha:-
  • To prepare the dough, start by taking a large vessel and adding wheat flour and besan (gram flour). Besan is the secret ingredient that makes the paratha crispy and gives it the perfect dhaba texture. Add salt and mix well to ensure the besan is evenly distributed. Gradually add water in batches, mixing the flour and water evenly. Knead until you have a semi-soft dough. Coat the dough with ghee, cover it, and let it rest for 15 minutes.
  • While the dough is resting, you can prepare the stuffing. Peel and grate the boiled potatoes. Grating helps the potatoes spread evenly in the filling. Add finely chopped ginger, green chilies, coriander leaves, fennel seeds (saunf), red chili flakes, garam masala powder, coriander powder, cumin powder, Kashmiri red chili powder (optional for color), cumin seeds (jeera), asafoetida (hing), chaat masala, and crushed kasoori methi. Mix all the ingredients gently with light hands to maintain the texture. Add salt, mix well, and form lemon-sized balls from the mixture. Set them aside.
  • Next, assemble the paratha. Knead the dough again and make lemon-sized balls. Coat them with dry flour and press gently to form a small chapati-sized circle. Apply a little ghee on the chapati and sprinkle some flour. Place a stuffing ball in the center, press gently, and seal from all sides. Coat the stuffed dough with dry flour, place it upside down on the rolling table, and gently roll it out into a medium-thick paratha. Be gentle to avoid the stuffing from oozing out.
  • Finally, heat a tawa on medium flame. Once hot, place the paratha upside down on the tawa. Roast the paratha on medium flame until bubbles form. Flip it and roast the other side until golden spots appear. Apply ghee on the top side, flip, and Here is where the magic happens: the aroma of the parathas will fill your house and be absolutely mind-blowing. Roast until crisp and golden after this procedure your family members will surely shout "Oye hoye! Aloo parathe di mehak aa gayi!"
  • Your authentic Dhaba Magic Aloo Paratha is ready to serve! Enjoy it with your favorite chutney, dip, or sweet yogurt. Enjoy the yummiest taste!
    Secret Tip 1:- Add gram flour (besan) while kneading the dough; it will completely change the texture of your aloo paratha.
    Secret Tip 2:- Grate the potatoes instead of mashing them. Grating helps the stuffing spread evenly and prevents the mixture from being chunky
    Secret Tip 3:- Keep the dough for your aloo paratha semi-soft. This technique gives it a dhaba-like taste and ensures it roasts perfectly and evenly on the tawa.
    FAQs:-
    Ques 1:- How long can I store leftover aloo parathas?
    Ans: You can store aloo paratha in the refrigerator for upto 2-3 days. Reheat it on tawa while serving.
    Ques 2:- How can I make aloo parathas healthier?
    Ans: Use whole wheat flour and use less amount of ghee and butter. You can add more veggies like carrots or spinach for extra nutrition.
    Ques 3:- What should I do if my dough becomes too soft?
    Ans: If the dough becomes too soft, add a little more wheat flour and knead it until it reaches the desired consistency. Avoid adding too much flour at once.
    Ques 4:- Can I make aloo paratha without besan (gram flour)?
    Ans: Yes, you can make aloo paratha without besan (gram flour). Besan is added for extra crispness, but the parathas will still taste good without it.
    Ques 5:- Is it necessary to use ghee for cooking aloo parathas?
    Ans: While ghee gives a rich flavor and authentic taste, you can use other cooking oils like vegetable oil or even butter as an alternative.

Notes

So, foodies, I’m excited to share my version of the dhaba-style aloo paratha recipe with you. I hope you give it a try at home and enjoy the delicious results. This recipe is designed to bring the authentic taste of dhaba parathas right to your kitchen, and I’m sure your family and friends will appreciate the effort. I've addressed many of the common questions about making aloo paratha above, but if you still have any queries or need further clarification, don’t hesitate to ask in the comments section below. Your feedback is important to us, and we’re eager to hear how your cooking adventure turns out. Enjoy making and sharing these tasty parathas!
Keyword Aloo Paratha