Aloo Paratha Recipe – Dhaba Style Punjabi Aloo Paratha

    aloo parantha

    Aloo Paratha Recipe – Dhaba Style Punjabi Aloo Paratha – Potato Stuffed Paratha

    Stuffed aloo paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! So, today we have an amazing and lip smacking recipe of stuffed aloo paranthas for you all. The stuffing can vary as per your taste and preference.

    Stuffing that we are using here is really simple and easy to make as well as follow. What makes these paranathas so scrumptious and appealing is the potato stuffing sautéed with peppy desi spices. Aloo paranthas not only make a perfect breakfast but are ideal for tiffin box as well. These tempting paranathas remain soft even after cooling down. So, here try out this lip smacking aloo paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

    Instructions For Punjabi Aloo Parantha

    Take wheat flour in a big mixing bowl and add ½ tsp salt to it, followed by 1 tsp oil and mix well.

    aloo paranthaNow add water in little parts and knead soft and smooth dough. Cover the dough and keep aside for 20 to 25 minutes to rest.

    aloo paranthaMeanwhile peel the boiled potatoes and mash them finely in another mixing bowl. To it add salt, red chilly powder, coriander powder, green chilly, mango powder, ginger and some chopped coriander sprigs.

    aloo paranthaMix everything really well. Stuffing for making aloo paranthas is now done and ready. Grease your hands with some oil and knead the dough again to make it smooth.

    aloo paranthaPreheat a tawa or griddle on flame. Pinch small portion from the dough and roll to make a round ball. Now roll out this dough balls into 3 to 4 inch diameter using a rolling pin.

    aloo paranthaPlace some of the prepared stuffing over the rolled parantha and the lift it from each side to close the stuffing.

     

    aloo paranthas

    Flatten the dough ball with your palms and then dust with some dry flour. Now very gently roll out the stuffed dough ball into a thick round parantha using a rolling pin.

    aloo paranthaPlace this rolled parantha on hot tawa greased with some oil. Let the parantha roast from beneath first and then flip the sides later.

    aloo paranthasWhen the parantha is roasted from the other side, spread some oil on the upper side and turn the sides. Apply some oil on this side as well and roast the parantha until it gets golden brown spots on both sides evenly. Press the parantha with a spatula gently to make it crispy.

    aloo paranthasTake off the roasted parantha from the tawa and place it in a casserole or over a bowl kept above a plate. Similarly prepare the rest of the paranthas as well. With this much dough 6 paranthas can be prepared.

    aloo paranthaLip smacking and tempting aloo paranthas are ready. Serve these mouth drooling and peppy paranthas steaming hot with curd, raita, chutney, pickle, dollop of butter or any curry as per your desire. 

    Aloo Paratha Recipe - Dhaba Style Punjabi Aloo Paratha aloo parantha
    Author: 
    Recipe type: Parantha/Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Wheat flour – 2 cups (300 grams)
    • Potatoes – 5 (300 grams) (boiled)
    • Green coriander – 2 tbsp (finely chopped)
    • Oil – 3 to 4 tbsp
    • Ginger – 1 tsp (grated)
    • Green chilly – 2 (finely chopped)
    • Red chilly powder – ¼ tsp
    • Coriander powder - 1 tsp
    • Mango powder – ½ tsp
    • Salt – 1 tsp or to taste
    Instructions
    1. Take wheat flour in a big mixing bowl and add ½ tsp salt to it, followed by 1 tsp oil and mix well.
    2. Now add water in little parts and knead soft and smooth dough. Cover the dough and keep aside for 20 to 25 minutes to rest.
    3. Meanwhile peel the boiled potatoes and mash them finely in another mixing bowl. To it add salt, red chilly powder, coriander powder, green chilly, mango powder, ginger and some chopped coriander sprigs.
    4. Mix everything really well. Stuffing for making aloo paranthas is now done and ready.
    5. Grease your hands with some oil and knead the dough again to make it smooth.
    6. Pinch small portion from the dough and roll to make a round ball. Now roll out this dough balls into 3 to 4 inch diameter using a rolling pin.
    7. Place some of the prepared stuffing over the rolled parantha and the lift it from each side to close the stuffing. Flatten the dough ball with your palms and then dust with some dry flour.
    8. Now very gently roll out the stuffed dough ball into a thick round parantha using a rolling pin.
    9. Place this rolled parantha on hot tawa greased with some oil. Let the parantha roast from beneath first and then flip the sides.
    10. When the parantha is roasted from the other side, spread some oil on the upper side and turn the sides. Apply some oil on this side as well and roast the parantha until it gets golden brown spots on both sides evenly. Press the parantha with a spatula gently to make it crispy.
    11. Take off the roasted parantha from the tawa prepare the rest as well.
    12. Lip smacking and tempting aloo paranthas are ready. Serve these mouth drooling and peppy paranthas steaming hot with curd, raita, chutney, pickle, dollop of butter or any curry as per your desire.

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads