Dhaba style aloo paratha Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine wheat flour, salt, and water to make a soft dough.
• STEP 2.In a separate bowl, mash boiled potatoes and add cumin, coriander, red chili powder, salt, and chopped green chilies.
• STEP 3.Divide the dough into small balls and roll each ball into a small disc. Place a spoonful of the potato filling in the center and seal the edges to form a stuffed ball.
• STEP 4.Roll the stuffed ball into a flat disc, dusting with flour if needed.
• STEP 5.Heat a griddle or tawa and cook the paratha on medium heat until golden brown spots appear on both sides, brushing with ghee or oil.
• STEP 6.Serve hot with yogurt, pickle, or any chutney of your choice.

Cooking Tips

• Make sure the dough is soft and pliable to get a soft and flaky paratha.
• You can add chopped coriander leaves or grated cheese to the potato filling for extra flavor.
• To make the paratha more crispy, brush it with ghee or oil while cooking.
• You can also add a pinch of turmeric powder to the potato filling for a vibrant yellow color.

Storage and Serving

• Aloo parathas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, heat a tawa or griddle and warm the parathas on both sides until heated through.
• Serve with yogurt or pickle for a delicious meal.