Dhaba style Aloo paratha recipe

Dhaba style aloo paratha recipe, with video and step by pictures, potato stuffed popular punjabi Whole wheat flat bread recipe. I have shared aloo paratha recipe long back and as much as i love to eat parathas, i love to cook them too. I love all stuffed parathas and i have good memories of eating hot parathas smeared with generous amount of butter in road side dhabas. Though i make good aloo parathas, somehow never got the taste of the ones i have tasted in the road side dhabas. Recently when i was running late in the morning, i made this potato filling, with the ingredients available in hand. Also usually i saute the stuffing and cool before making it, but this time made it just by mashing the cooked potatoes. Wow! the very first bite took me back to the parathas i tasted on the Highways from Delhi to Haridwar. I don't know the authentic way of making the punjabi dhaba style paratha, but the one i am sharing will definitely bring in that taste. So ahead and make the Aloo paratha and do let me know how it turned out.

Dhaba style aloo paratha

• Recipe Cusine: Indian
• Prep Time: 20 Minutes
• Cook time: 30 Minutes
• Serves: 9-10 parathas
• Author: Jeyashri
• Recipe Category: Lunch | Dinner | breakfast
• Description: Dhaba style aloo paratha recipe, with video and step by pictures, potato stuffed popular punjabi Whole wheat flat bread recipe.

For the dough  
    Whole wheat atta 2 cups
    Salt  as needed
    Water to make the dough
     Oil  2 tsp
    For potato filling
    Potato 2 (boiled)
    Red chili powder  3 tsp (adjust as per taste)
    Aamchoor powder  1 tsp
    Garam masala or chaat masala 1 tsp
    Onion   1 (optional)
    Coriander leaves  2 tblsp (finely chopped)
    Ghee | butter to make the parathas

Method :

• In a wide bowl add the atta and salt.
• Add water little by little and knead into a soft pliable dough. 
• Cover and keep it aside. 
• Always use fresh dough for making parathas. Refrigerated dough will not hold good for perfect stuffed parathas. 
• Pressure cook them for 5- 6 whistles till soft.
• Peel the skin and pat dry them. Ensure no moisture is there. 
• Place the boiled potatoes in a bowl and mash them using a fork or a potato masher. 
• Ensure no lumps are there. You can grate the potato too. 
• Do not blend in a mixie. 
• Add red chili powder, garam masala, amchoor powder and salt. 
• Mix it well.
• If adding onions, chop them very finely and add just before making the parathas. 
• I highly recommend adding onions. 
• Add chopped coriander leaves. 
• Mix everything nicely and evenly.
• Grease your hands with oil and make equal big lemon sized balls out of it. 
• Also make the same sized balls out of the dough. 
• Let's make the aloo parathas now.
• Place a dough ball on a board. 
• Sprinkle generous amount of dry atta on it.
• Roll it into a small thick disc.
• Place the potato stuffing in the center. 
• Gently close it by bringing all the edges to the center. 
• Ensure it is fully covered without any gaps, else the filling will come out. 
• Dust again with dry flour and gently roll it into parathas.
• It's upto your preference to roll it thin or thick. 
• Heat a tawa and put the rolled paratha on it.
• Cook on both sides till nice golden spots appear.
• Smear with ghee or butter on both sides generously. 
• Take out from the tawa and serve it hot.
• Repeat this for the rest of the dough and potato filling.
• Generally we have it with curd or raita and pickle.
• We had spicy pomegranate raita as a side for the Dhaba style aloo paratha. 

Notes:

1. Always use fresh dough for making parathas. If using refrigerated ones, bring it to room temperature fully and use.
2. You can add ajwain seeds while making the dough for the aloo paratha. 

                    Video of how to make aloo paratha

             

Method with step by step pictures :

• In a wide bowl add the atta and salt.
• Add water little by little and knead into a soft pliable dough. 
• Cover and keep it aside. 

• Always use fresh dough for making parathas. Refrigerated dough will not hold good for perfect stuffed parathas. 
• Pressure cook them for 5- 6 whistles till soft.
• Peel the skin and pat dry them. Ensure no moisture is there. 
• Place the boiled potatoes in a bowl and mash them using a fork or a potato masher. 

• Ensure no lumps are there. You can grate the potato too. 
• Do not blend in a mixie. 
• Add red chili powder, garam masala, amchoor powder and salt. 
• Mix it well.

• If adding onions, chop them very finely and add just before making the parathas. 
• I highly recommend adding onions. 
• Add chopped coriander leaves. 
• Mix everything nicely and evenly.

• Grease your hands with oil and make equal big lemon sized balls out of it. 
• Also make the same sized balls out of the dough. 
• Let's make the aloo parathas now.
• Place a dough ball on a board. 
• Sprinkle generous amount of dry atta on it.
• Roll it into a small thick disc.

• Place the potato stuffing in the center. 
• Gently close it by bringing all the edges to the center. 
• Ensure it is fully covered without any gaps, else the filling will come out. 
• Dust again with dry flour and gently roll it into parathas.
• It's upto your preference to roll it thin or thick. 

• Heat a tawa and put the rolled paratha on it.
• Cook on both sides till nice golden spots appear.
• Smear with ghee or butter on both sides generously. 

• Take out from the tawa and serve it hot.
• Repeat this for the rest of the dough and potato filling.
• Generally we have it with curd or raita and pickle.
• We had spicy pomegranate raita as a side for the Dhaba style aloo paratha. 

Notes:

1. Always use fresh dough for making parathas. If using refrigerated ones, bring it to room temperature fully and use.
2. You can add ajwain seeds while making the dough for the aloo paratha.