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