DHABA STYLE ALOO PARATHA

Dhaba Style Aloo paratha | Aloo Paratha | How to Make Aloo Paratha Recipe

What is Dhaba Style Aloo paratha?

Dhaba Style Aloo paratha is an Indian flatbread that is stuffed with a delicious mixture made of potatoes and spices. Dhaba style aloo paratha recipe styles aloo paratha different from the regular aloo paratha recipe. It is tangier and spicier. This aloo paratha recipe shall remind you of the aloo paratha served on highway dhabas It is very flavorful and delicious.

Let’s talk about the ingredients for Dhaba style aloo paratha recipe

I already have a recipe for Aloo Paratha on the blog and believe me, there are many more to come. The difference amongst the one already on the blog and this one and the ones to come is that of the ingredients. In this recipe, I have used dried pomegranate seeds. They give a nice kick to the paratha. Apart from that, I have used fennel seeds, whole coriander seeds and black peppercorns; which I had dry roasted and coarsely ground. All these ingredients give awesome flavors and the earthiness that Dhaba style paratha should have. For the bite, I have added chopped onions and to increase the heat some chopped green chilies have been added. It is needless to mention that for every perfect Parantha two things are very critical

1. Perfect dough
2. Proper frying of paratha

Another paratha recipe is the regular aloo paratha recipe, it is a quick and easy recipe for aloo paratha. Find it here. If you like dhaba style recipes you will like dhaba style palak paneer. Find its recipe here.

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How To Make Dhaba Style Aloo Paratha

1. Make balls of paratha dough : Divide the dough into portions. Depending upon the size of parathas you like, divide into 6-8 equal portions. Shape into balls. Flatten the dough balls. Cover with a damp cloth and let them rest for 15-20 minutes.

DHABA STYLE ALOO PARATHA

2. Dry roast spices : In a pan add 1 tsp each of black peppercorns, fennel seeds, and whole coriander seeds. Dry roast on low flame till aromatic. Keep aside and let it cool. Coarsely crush the spices in a mortar or grinder.

DHABA STYLE ALOO PARATHA

3. Prepare potato stuffing : In a mixing bowl, mash 4 medium sized boiled potatoes. Do not mash them completely. Leave some texture. Add salt to taste, 1 tsp red chili powder, 2 tsp coarsely crushed dried pomegranate seeds, ground spice mix. Add 1 chopped onion, 1 chopped green chili and handful of chopped coriander. Mix and taste to check the flavors and seasoning. Divide mixture into balls. You will be able to make 6-8 balls depending upon the size of parathas you like.

DHABA STYLE ALOO PARATHA

4. Roll parathas : Apply little-clarified butter. (The word “clarified butter” is not giving proper feel; we will use the word “ghee”). Put the stuffing. And seal it. Roll into paratha of desired thickness.

DHABA STYLE ALOO PARATHA

5. Fry parathas : Put on a hot skillet. Cook on medium flame for 1-2 minutes. Flip. Apply GHEE. (Better now!). Flip and apply ghee on the other side too. Cook on a low to medium flame till both the sides are golden brown.

DHABA STYLE ALOO PARATHA

6. Bon appétit : Serve hot aloo paratha with lots of butter and indulge!

DHABA STYLE ALOO PARATHA

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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