Dhaba stle aloo paratha

Name: Dhaba stle aloo paratha
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 3 potatoes, boiled; 2 tbsp. oil; 1 onion, chopped; 1 tbsp. ginger-garlic paste; 1 tsp. cumin seeds, crushed; 1 tsp. coriander seeds, crushed; 1/4 cup cilantro, chopped; 1 tsp. chilli flakes; 2 green chillies, minced; To taste, salt; 1 tsp. paprika; 1/2 tsp. turmeric; 4 tbsp. ghee; As required, dough; 1 1/4 cups wheat flour; 3/4 tsp. salt; As required, water

Sarvat Hanif @sarvathanif

Canada

Who does not love aloo paratha? The next question: What is there not to love aloo paratha? If you have not tried aloo paratha, you don’t know what you are missing!
Aloo paratha is flatbread filled with soft, spicy mashed potatoes wrapped with homemade dough, called atta in Punjabi, Hindi and Urdu. Atta is made on a daily basis in many, if not most, Indian and Pakistani homes, for rotis and parathas.
The filling of these aloo parathas has a regional variation, and these parathas are a staple breakfast, lunch recipe but are also perfect for weekend brunch. It’s fantastic as a lunch for school. Not to mention having a hot paratha on a rainy day. It is simple and quick to prepare!

Every household have their own version of making aloo paratha. I am particularly fond of these parathas found at the dhabas. Dhabas are an essential and vibrant component of food scene. Open for 24 hours a day, dhabas generally serve local cuisine and are located majorly on highways where they act as truck stops also.

Dhabas have their own charm and lure. With their minimalistic furniture and rustic food. The comfort and food that dhabas offer are the same as we get at home. The food is simple, nutritious and tasty. Moreover, you can sit with your legs crossed or outstretched without garnering any attention or whispers. The charpais offer the perfect resting spot in between long hours of driving.

The recipe I shared is that of the dhaba style aloo partha which can easily be replicated at home.

Sarvat Hanif @sarvathanif

Canada

The recipe I shared is that of the dhaba style aloo partha which can easily be replicated at home.

Saved

Ingredients

45 minutes

4 servings

3potatoes, boiled
2 tbsp.oil
1onion, chopped
1 tbsp.ginger-garlic paste
1 tsp.cumin seeds, crushed
1 tsp.coriander seeds, crushed
1/4 cupcilantro, chopped
1 tsp.chilli flakes
2green chillies, minced
To taste, salt
1 tsp.paprika
1/2 tsp.turmeric
4 tbsp.ghee
As required, dough
1 1/4 cupswheat flour
3/4 tsp.salt
As required, water

Saved

Steps

45 minutes

1

Mix the flour and salt together.
2

Add in ½ cup of water and mix the flour mixture with your hands.
3

Add in the remaining ½ cup and more if needed. Knead for at least 5 minutes. The dough should be smooth, and slightly firm.
4

Cover and set aside to rest for at least 20 minutes.
5

Crush and mash the potatoes with hands and set aside.
6

Heat a pan over medium heat with oil and sauté the onions till translucent.
7

Add ginger-garlic paste and cook for 1 minute.
8

Add the spices with a splash of water. Cook for another 2-3 minutes. Remove and set aside.
9

Once the onion masala is cool enough to handle, add to the potatoes along with cilantro and green chillies. Mix well to coat the potatoes with the masala.
10

Heat a tawa/flat griddle.
11

Take a handful of the dough and form into a ball. Do not dust with flour before forming the ball.
12

Dip in the ball in dry flour and place on a rolling board.
13

Gently press with fingers so that the edges are thin and there is a slight hump in the centre.
14

Place as desired potato filling in the centre carefully lift the sides of the dough up, being careful not to pull and tear the dough, and gently squeeze the dough so the edges almost meet at the top. Pleat or squeeze the dough together at the top.
15

Pat the filled dough ball and then dust with flour.
16

Gently roll it out, rolling and turning until the disk is even around the edges and the centre and is roughly 8 inches in diameter.
17

Carefully lift it off the work surface and place the paratha onto the hot tawa/pan.
18

Fry until you are able to see slight bubbles forming on top.
19

Flip the paratha using a spatula. Brush the cooked side with ghee, spreading the ghee around the paratha and over the edges.
20

Flip the paratha over, brush the top with ghee in the same method as above.
21

Flip the paratha two more times, using a spatula to gently press down while it is cooking, ensuring both sides are crisp and a beautiful golden brown.
22

Remove and keep warm while making the remaining parathas.
Serve with raita or achar.