Aloo paratha recipe with step by step pictures and a quick recipe video
What is aloo paratha?
Aloo paratha is Indian flat bread that is stuffed with a delicious mixture made with potatoes and spices etc. Dhaba style aloo paratha style aloo paratha is different from the regular aloo paratha recipe. It is tangier and spicier. This paratha shall remind you of the aloo parathas served on highway dhabas. They are very flavourful and delicious.
Let’s talk about the ingredients for Dhaba style aloo paratha
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 very 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 flavours and the earthiness that Dhaba style parathas should have. For the bite I have added chopped onions and to increase the heat some chopped green chillies have been added. It is needless to mention that for every perfect Parantha two things are very critical
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.
2. Dry roast spices
In a pan add 1 tsp each of black pepper corns, 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 mortal or grinder.
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 chilli powder, 2 tsp coarsely crushed dried pomegranate seeds, ground spice mix. Add 1 chopped onion, 1 chopped green chilli and handful of chopped coriander. Mix and taste to check the flavours and seasoning. Divide mixture into balls. You will be able to make 6-8 balls depending upon the size of parathas you like.
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 a paratha of desired thickness.
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.
6. Bon appétit
Serve hot aloo paratha with lots of butter and indulge!
The dhaba style aloo paratha was inspired from the aloo paratha I had recently at a highway dhaba. Likewise I also have the recipe for punjabi aloo paratha that I got from my mom, who makes the best aloo parathas. Here is the recipe for punjabi aloo paratha. I am sure you will like it.