Dhaba Style Aloo Paratha
Indulge in the rustic flavors of **Dhaba Style Aloo Paratha**, a beloved North Indian classic that's brimming with bold spices and hearty goodness. This recipe captures the essence of roadside dhaba cooking, featuring fluffy whole wheat flatbreads generously stuffed with a spiced potato filling. Fragrant with hints of ginger, green chilies, and fresh coriander, the filling is perfectly balanced with spices like garam masala and amchur, delivering a tangy, savory kick in every bite. These golden, pan-toasted parathas are richly basted with butter or ghee, making them irresistibly flaky and indulgent. Quick to prepare and perfect for breakfast, lunch, or dinner, serve these parathas hot with tangy yogurt, a zesty pickle, or a dollop of creamy white butter for a truly authentic indulgence. Whether you're recreating the nostalgia of roadside eateries or treating your taste buds to a comforting treat, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 1 teaspoon Salt
- 0.75 cup Water
- 4 medium Potatoes (boiled and mashed)
- 2 small Green chilies (finely chopped)
- 3 tablespoons Fresh coriander leaves (chopped)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Amchur (dry mango powder)
- 4 tablespoons Butter or ghee (for cooking)
Instructions
In a large mixing bowl, combine 2 cups of whole wheat flour and 1 teaspoon of salt.
Gradually add 3/4 cup of water and knead into a smooth, soft dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
In another bowl, prepare the stuffing by mixing 4 boiled and mashed potatoes, 2 finely chopped green chilies, 3 tablespoons of chopped coriander leaves, and 1 teaspoon of grated ginger.
Add the spices: 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.5 teaspoon garam masala, and 0.5 teaspoon amchur. Mix thoroughly to create a uniform stuffing.
Divide the dough into 8 equal portions and roll each portion into a ball. Similarly, divide the potato stuffing into 8 portions.
Take one dough ball and roll it out into a small 4-inch circle on a floured surface. Place one portion of the stuffing in the center.
Bring the edges of the dough circle together to seal the stuffing. Press gently to flatten and remove any air pockets.
Dust the stuffed dough ball with flour and roll it out gently into a larger 6-8 inch circle. Take care not to let the stuffing spill out.
Heat a skillet or tawa over medium heat. Place the rolled-out paratha onto the skillet and cook for 1-2 minutes until bubbles form on the surface.
Flip the paratha, brush it with butter or ghee, and cook for another 1-2 minutes until golden brown spots appear.
Flip it again, spread butter or ghee on the other side, and cook until both sides are evenly golden and cooked through.
Remove the paratha from the pan and repeat the process for the remaining dough and stuffing.
Serve hot with yogurt, pickle, or a dollop of white butter for an authentic dhaba-style experience.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 319.2 g | 116% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 8.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 225 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2902 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
