Aloo Paratha | Dhaba style aloo paratha at home

processed_00100lrPORTRAIT_00100_BURST20200616191219714_COVER.jpg

When I was at pune for work, this used to be my weekend lunch menu. It is so easy to prepare and yet so delicious. If I make these at home my brother could eat 9 of them in single sitting :)

Only when I was at pune I learnt the differences between phulka, paratha, roti, naan etc...

Preparation time: 30 mins

cooking time : 10 mins

Serves : 5 to 6 parathas

INGREDIENTS:

FOR THE DOUGH:

  • whole wheat flour (Atta) - 2 cups

  • Oil - 1 tbsp

  • warm water - 1 cup or as required

  • salt - a tsp

FOR THE FILLING

  • Potatoes - 10 small

  • salt - to taste

  • Red chilli powder - 1/2 tbsp

  • coriander powder - 1/2 tsp

  • cumin seeds - 1/2 tsp

  • coriander leaves - finely chopped few strands

  • Chaat masala a generous pinch

  • Green chili - 1 minced

Note: All these spices I added to my taste you can change to your preference.

DIRECTION:

Prepare the dough adding little by liitle luke warm water to the whole wheat flour. Knead and make a nice soft dough and let it rest in the counter until you make the filling.

processed_00100lrPORTRAIT_00100_BURST20200616172456868_COVER.jpg

In a sauce pan add water and boil potatoes in them until they become tender and skin separates out. Or pressure cook in instant pot on low pressure for 10 mins.

Once it is cooked show them in cold water or wait until they come to room temperature and peel the skin off. The skin should still be attached after potatoes are cooked. That's the sweet spot for perfect fillings.

Then mash them using potato masher or grate it and add all the other ingredients mentioned in the 'for filling' list and make it into a thick dough. Make sure there is no water added only moisture from potato should be used for binding.

Now to make aloo paratha, in a surface sprinkle some whole wheat flour and spread / roll a small ball of dough into a circle and place a big ball of potato filling on top and cover it and again roll it with a rolling pin. Make sure the aloo doesnot come out the dough ball.

If you want you can grease the inner layer of dough with oil/ghee.

While making the paratha grease both the sides with oil or ghee and cook them in a medium flame so that they get cooked evenly and nicely even inside.

processed_00100trPORTRAIT_00100_BURST20200616190919461_COVER (1).jpg

Yummy and delecious aloo parathas are ready, you can serve it with

  1. Curd topped with little chilli powder and salt

  2. Mooli raita or

  3. Tomato garlic chutney

Enjoy and Happy Cooking !! :)

North Indian, Main CoursePrashanthyNorth Indian, Roti, paratha, roadtripComment