Recipe: Appetizing Dhaba style aloo paratha

Recipe: Appetizing Dhaba style aloo paratha Delicious, fresh and tasty.

Dhaba style aloo paratha. Dhaba style aloo paratha recipe With step by step photos - a breakfast that I make often and for years now. Have becoming a sort of expert in making The dhaba style aloo paratha taste slightly spicy, tangy and has a hint of sourness. If you have eaten food in Punjabi dhabas of jalandhar or amritsar.

Best part is you can make them in advance and freeze, re-heat and eat whenever you want.

This recipe will give you absolutely dhaba style paratha, I mix two flours to get as that.

I love aloo paratha, it is my all time favorite.

You can have Dhaba style aloo paratha using 16 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Dhaba style aloo paratha

1. Prepare of For aloo paratha stuffing :.

2. You need 1 of extra large potato or 2 medium potatoes (aloo).

3. You need 1 of green chilli, finely chopped (hari mirch).

4. You need 1-2 tablespoons of chopped coriander leaves.

5. It’s 1/4 teaspoon of garam masala powder.

6. It’s 1/2 teaspoon of kashmiri red chilli powder.

7. Prepare 1 teaspoon of dry pomegranate seeds.

8. You need 1/2 teaspoon of chaat masala powder.

9. Prepare of salt as required.

10. Prepare of For making paratha dough :.

11. It’s 2 cups of whole wheat flour (atta).

12. Prepare 1/4 teaspoon of salt.

13. It’s 1/2 teaspoon of oil.

14. You need of water as required.

15. You need of for frying the paratha.

16. You need of oil or ghee as required.

I already have a recipe in this blog.

I always make it that way with lot of herbs and stuffs in it.

This recipe is kind of easy and dhaba style, loved it to the core.

Dhaba style Aloo Gobhi- Dhaba food is very popular in Northern India.

Dhaba style aloo paratha step by step

1. 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..

2. Boil the potatoes. When slightly hot or warm, peel and mash with a fork or masher. Lightly, roast the pomegranate seeds on a tava or small pan. Take these lightly roasted pomegranate seeds and crush them to semi fine powder..

3. Boil the potatoes.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 crush them to semi fine powder..

4. Add the pomegranate or anardana powder, garam masala, red chilli powder, chaat masala, green chilies, coriander leaves and salt to the mashed potatoes. Mix uniformly. Taste the aloo stuffing and add more of the spices or salt if required..

5. Add the pomegranate or anardana powder, garam masala, red chilli powder, chaat masala, green chilies, coriander leaves and salt to the mashed potatoes. Mix uniformly. Taste the aloo stuffing and add more of the spices or salt if required..

6. Rolling aloo paratha : 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 circle..

7. Rolling aloo paratha : 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 circle. Sprinkle some flour on the filling. Lightly sprinkle some wheat flour and roll the aloo paratha gently..

8. Sprinkle some flour on the filling. This helps in absorbing the moisture and when rolling, the paratha does not break or tear. Lightly sprinkle some wheat flour and roll the aloo paratha gently..

9. 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..

10. 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..

11. 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. Flip once or twice, till you see golden spots on the aloo paratha and they look crisp and well cooked. Serve hot..

Dhabas are restaurants / diners on highways and often have open air sitting arrangements.

It tastes awesome with roti, paratha, and some kind of daal or raita.

Do try it once and you will surely love this preparation.

This Dhaba Style Aloo Paratha with spicy potato filling is the most popular Indian stuffed bread.

Aloo Paratha is a complete packet of energy to refresh you in breakfast.