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.
Recipe by Indian Good Food at http://indiangoodfood.com/1050-aloo-paratha-recipe.html