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