By Deepak Pachauri
Last Updated: 2 July 2021
Dhaba style aloo paratha recipe with step by step photos – a breakfast that I make often and for years now.
This paratha recipe is the way They make parathas in the Punjabi dhabas.
In the initial days, I always want to make aloo parathas in which there is a lot of aloo pyaaj masala but when I fill the dough ball with that much masala it bursts out later and my mother uses to say this much masala cannot be filled in the paratha then I found this secret trick to it which I am going to share in today’s blog recipe.
This paratha tastes different from the normal recipe of Punjabi aloo paratha. In this recipe, the use of dry pomegranate seeds or Anardana and carom seeds or ajwain in the potato stuffing makes a big difference in the flavours and taste of the paratha. I also add chat masala which perks up the flavour, however, this is an optional ingredient.
The Dhaba style aloo paratha tastes slightly spicy, tangy and has a hint of sourness. If you have eaten food in Punjabi dhabas of Jalandhar or Amritsar then this paratha recipe will remind you of the food you have eaten there. By the way, Amritsari chole kulche are a must-try if you are going to Amritsar. They are just wow in taste. I love Punjabi food.
Tips to make Dhaba style aloo paratha
- To get the authentic taste, I would suggest adding dry pomegranate seeds. However, as a substitute, you can also add dry mango powder(amchur powder or khatai). A potato filling made with dry pomegranate seeds tastes different than the one made with mango powder.
- If you don’t like onions, then you can skip onions. Some folks even add grated ginger and garlic so you can add that too, but I don’t like garlic in aloo paratha so I have skipped this step. I have added only onions
- When cooking any paratha, they should always be fried properly. I have seen in many places the parathas being served partly cooked and the raw dough can also be seen at times which I do not like at all. you might agree with this too.
- The griddle or Tava should be hot. You can regulate the fire from hot to medium while cooking. Smear enough oil or ghee when frying the parathas, so that the dough gets cooked well and you see crisp brown spots. An ideally cooked paratha would be evenly fried, well cooked with golden or dark brown crisp spots. When cooking, use a spatula, to press the paratha edges so that the edges are also cooked properly.
Aloo paratha is usually served with dal makhani, lots of butter, pickle or curd and if you are a real foodie then with a big glass of lassi. I personally prefer to have Aloo paratha with homemade butter( Makhan), chutney and sweet curd(Dahi) this is my way, your ways can be different. You can also have aloo paratha plain with pickle or just with masala chai or ginger tea.
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Dhaba Style Aloo Paratha
By Deepak Pachauri
Dhaba style aloo paratha recipe – whole wheat flatbreads stuffed with a spicy, tangy potato stuffing flavoured with green chillies, dry pomegranate seeds and carom seeds.
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Cuisine: North Indian, Punjabi
Course: Breakfast, Brunch
For Aloo Paratha Stuffing
- ▢1 extra-large potato or 2 medium potatoes (aloo)
- ▢1 green chilli, finely chopped (Hari mirch)
- ▢1 to 2 tablespoons chopped coriander leaves
- ▢½ teaspoon ajwain (carom seeds)
- ▢¼ teaspoon Punjabi Garam Masala Powder or regular garam masala powder
- ▢¼ teaspoon red chilli powder or ½ teaspoon Kashmiri red chilli powder or deghi mirch
- ▢1 teaspoon dry pomegranate seeds (anardana)
- ▢½ teaspoon chaat masala powder (optional)
- ▢salt as required
For Making Paratha Dough
- ▢2 cups whole wheat flour (atta)
- ▢¼ teaspoon salt
- ▢½ teaspoon oil (optional)
- ▢water as required
For Frying The Paratha
- ▢oil or ghee as required
Making Dough And Stuffing
- First, mix the flour with salt and oil.
- Add water and knead to a smooth and soft dough.
- Cover and let the dough rest for 15-20 minutes.
- Boil the aloo or potato in a pressure cooker
- When slightly hot or warm, peel and mash the aloo with a fork or masher.
- Lightly, roast the pomegranate seeds on a Tava or small pan.
- Take these lightly roasted pomegranate seeds in a mortar pestle(khallad or adrak kutni) and crush them to semi-fine powder.
- Add the pomegranate or anardana powder, garam masala, red chilli powder, chaat masala, green chillies, coriander leaves and salt to the mashed potatoes.
- Mix uniformly.
- Taste the aloo stuffing and add more of the spices or salt if required.
Rolling Aloo Paratha (secret of loaded masala)
- Take two small or medium balls from the dough.
- On a dusted floor, roll the balls into small circles.
- Place a few tbsps of the filling on one of the dough circles. place the stuffing in centre keeping the edges free.
- Keep in mind that the filling should not be too little or too much.
- Sprinkle some flour on the filling. This helps in absorbing the moisture and when rolling, the paratha does not break or tear.
- Place the second rolled circle on top of the first one and join the edges.
- Lightly sprinkle some wheat flour and roll the aloo paratha gently into a diameter of 6-8 inches. Do not make it too thin or too thick.
Making Aloo Paratha
- Place the stuffed aloo paratha on a hot Tava or griddle.
- When one side has slightly browned, flip the paratha.
- Spread or brush some oil on the browned side.
- Flip again and brush oil on the other side.
- Flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked.
- Serve the aloo paratha hot with yoghurt, mango pickle or lemon pickle topped with some butter.
If you cannot serve aloo paratha hot straight from the griddle to the plate, then just place them in a roti basket or a casserole. Let the steam come out. And then cover the basket. Otherwise, they will soften due to the steam.
If you made this recipe, please be sure to Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Pinterest or Twitter for more vegetarian inspirations. For instagram mention use @bhukkad36
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