Name: Dhaba-Style Aloo Paratha
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4-5 tbsp ghee; 1.5 cups chopped onions; 2-3 tbsp ginger-garlic paste; 1 tsp ajwain; 2-3 tsp amchur; Salt to taste; 15-16 medium-sized potatoes (boiled and grated); 5-6 green chillies; 1 cup chopped coriander leaves; Dough (made with atta, maida, oil, salt, water); Ghee (for frying)

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PARATHA SEASON IS HERE! Warm up with our crispy, golden Dhaba-Style Aloo Paratha! Packed with spices, flavours, and deliciousness, this recipe is a must-try!

Watch how to make Dhaba-Style Aloo Paratha:

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Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr

Serves: 20-25 parathas

Ingredients:

4-5 tbsp ghee

1.5 cups chopped onions

2-3 tbsp ginger-garlic paste

1 tsp ajwain

2-3 tsp amchur

Salt to taste

15-16 medium-sized potatoes, boiled and grated

5-6 green chillies

1 cup chopped coriander leaves

Dough, made with atta, maida, oil, salt, water

Ghee, for frying

Instructions:

To make the filling:

Heat ghee in a wok over medium flame.

Add chopped onions and cook until they’re golden brown, stirring occasionally.

Add ginger garlic paste and saute until the raw smell disappears.

Mix in ajwain, amchur, and salt. Cook for a minute.

Add boiled, grated potatoes and combine well. Cook for 5 minutes, stirring occasionally.

Turn off the flame and stir in chopped green chillies and coriander leaves.

To make the paratha:

Take a dough ball and roll it out into a small circle.

Place a generous spoonful of the potato mixture at the centre.

Seal the paratha by folding the dough over the filling.

Sprinkle dry flour over the dough to prevent sticking.

Use a rolling pin to roll out the dough into a circle with even thickness.

To cook the paratha:

Heat a heavy-bottomed tawa over a high flame.

Once hot, carefully place the paratha on the tawa.

Cook the bottom side for a few minutes, until it gets a few light brown spots.

Flip the paratha and cook the other side in the same manner.

Generously pour ghee around the edges to give it a crispy, golden crust.

Cook until both sides are golden brown and slightly crispy.

Remove the paratha from the tawa and repeat the process with the remaining dough.

Serve the parathas hot with a dollop of aam ka achaar (mango pickle) for a truly authentic experience!

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Dhaba-Style Aloo Paratha

Sneha Paul

Warm up with our crispy, golden Dhaba-Style Aloo Paratha! Packed with spices, flavors, and deliciousness, this recipe is a must-try!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine Indian

Servings 25 parathas

Ingredients

4-5 tbsp ghee
1.5 cups chopped onions
2-3 tbsp ginger-garlic paste
1 tsp ajwain
2-3 tsp amchur
Salt to taste
15-16 medium-sized potatoes boiled and grated
5-6 green chillies
1 cup chopped coriander leaves
Dough made with atta, maida, oil, salt, water
Ghee for frying

Instructions

To make the filling:

Heat ghee in a wok over medium flame.
Add chopped onions and cook until they’re golden brown, stirring occasionally.
Add ginger garlic paste and saute until the raw smell disappears.
Mix in ajwain, amchur, and salt. Cook for a minute.
Add boiled, grated potatoes and combine well. Cook for 5 minutes, stirring occasionally.
Turn off the flame and stir in chopped green chillies and coriander leaves.

To make the paratha:

Take a dough ball and roll it out into a small circle.
Place a generous spoonful of the potato mixture at the centre.
Seal the paratha by folding the dough over the filling.
Sprinkle dry flour over the dough to prevent sticking.
Use a rolling pin to roll out the dough into a circle with even thickness.

To cook the paratha:

Heat a heavy-bottomed tawa over high flame.
Once hot, carefully place the paratha on the tawa.
Cook the bottom side for a few minutes, until it gets a few light brown spots.
Flip the paratha and cook the other side in the same manner.
Generously pour ghee around the edges to give it a crispy, golden crust.
Cook until both sides are golden brown and slightly crispy.
Remove the paratha from the tawa and repeat the process with the remaining dough.
Serve the parathas hot with a dollop of aam ka achaar (mango pickle) for a truly authentic experience!

Keyword paratha recipe, stuffed paratha

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Happy Cooking!

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