Dhaba Style Aloo paratha recipe with step by step pictures and a quick recipe video
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.
Dhaba Style Aloo Paratha Recipe
|Preparation time||30 minutes|
|Cooking time||30 minutes|
|Total time||60 minutes|
Ingredients for Dhaba style aloo paratha recipe
- Paratha dough using two cups whole wheat flour
- 4 medium size potatoes, boiled and peeled
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon whole coriander seeds
- 1 teaspoon black peppercorns (sabut kali mirch)
- 1 teaspoon red chili powder (adjust as per taste)
- 2 teaspoons dry pomegranate seed (anaardana), coarsely crushed
- 1 green chili chopped
- A handful of chopped coriander
- 1 medium-sized onion, chopped
- Salt to taste
- Ghee for frying
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.
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.
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.
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.
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!
- You may skip onions if you don’t eat / like them.
Watch Video – Aloo Paratha recipe | Dhaba style aloo paratha
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