Aloo Paratha Recipe I Special Paratha Masala I Dhaba Style Paratha I आलू पराठा I Pankaj Bhadouria

Aloo Paratha Recipe I Special Paratha Masala I आलू का पराँठा

What is so special about a Dhaba ka Aloo Paratha?
It’s the stuffing! The special masala mix of the paratha, the loaded stuffing is what makes it so differently delicious from out regular aloo parathas.
Let us recreate the special Dhaba style “masala’ and the Dhaba style Aloo paratha at home.

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Recipe :
Aloo Parantha
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 2-3

Ingredients:
2 cups Whole Wheat Flour
1/2 tsp Salt
a pinch Carom Seeds
1 tbsp Oil
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
5 Large boiled potatoes
Salt to taste
1 tsp Red Chili Powder
1 tbsp chopped Green Chilies
1 tbsp chopped Coriander
1/2 tsp Kasuri Methi
1 tbsp crushed Coriander Cumin
1/4 tsp Carom Seeds
1 tsp Garam Masala Powder
1 tsp Dry Mango Powder
1/2 cup chopped Onions

Method:
Knead the flour with the carom seeds, ½ tsp salt and water to make a soft, smooth dough.
Set the dough aside to rest for 20 minutes.
Dry roast the cumin seeds and coriander seeds till fragrant and lightly coloured.
Coarsely grind them.
Mash the boiled potatoes.
Mix in the chopped coriander, green chilies, red chili powder, salt, coriander cumin powder, garam masala, dry mango powder, carom seeds, kasuri methi, chopped onions and mix well.
Divide the dough into 6 equal balls. Divide the potato mixture into 6 equal balls.
Flatten out the dough balls and place a potato ball. Cover the potato mix with the dough from all the sides and pinch to seal.
Roll the ball in dry flour and flatten the ball and roll into a 7” disc.
Cook on a medium hot gridle till golden on one sifde. Flip and cook on the other side till golden. Add 1 tbsp oil and cook on both sides till crisp. Remove and serve hot.

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