Dhabastylealooparatha Recipes

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DHABA STYLE ALOO PARATHA



Dhaba Style Aloo Paratha image

Aloo paratha is one of the most popular breakfast dishes throughout western, central and northern regions of India. Aloo-stuffed parathas consist of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot tawa with butter or ghee. Paratha's originated in Peshawar and then spread all over the former northern parts of India. It began as a wholesome meal often eaten at breakfast. At my home, this is the favorite breakfast for everybody including my 2 year old. Hot paratha topped with butter is the best way to start a lazy Sunday breakfast. 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 gives the dough better elasticity and keeps it very soft.

Provided by quickbitechef

Categories     Breads

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup whole wheat flour
1 cup refined flour or 1 cup maida flour
1 teaspoon salt
1 teaspoon oil
1 teaspoon carom seeds or 1 teaspoon ajwain
water, as required (in my dough maker it takes around 1 cup water)
3 medium potatoes (boiled and peeled)
1 green chili pepper, finely chopped
1 tablespoon coriander leaves, finely chopped
1/4 teaspoon garam masala powder
1/4 teaspoon red chili powder (adjust it based on how spicy you want it)
1 inch grated ginger
1 teaspoon chat masala
salt, to taste
6 tablespoons oil

Steps:

  • Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
  • In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
  • Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
  • Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
  • Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
  • Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
  • If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.

Nutrition Facts : Calories 534, Fat 22.8, SaturatedFat 3, Sodium 595.7, Carbohydrate 74.5, Fiber 7.8, Sugar 2, Protein 10.7

ALOO PARATHA



Aloo Paratha image

This is a traditional Indian aloo paratha that is very popular for every age group. It's a heavenly dish to serve on a rainy day. It's an easy recipe and a definite group pleaser. Garnish each paratha with a thin slice of butter and serve with plain yogurt.

Provided by Aavi1325

Categories     Bread     Quick Bread Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10

3 medium potatoes, peeled and cubed
4 teaspoons vegetable oil, divided, or as needed
¼ teaspoon cumin seeds
2 peppers green chile peppers, minced
6 leaf (blank)s fresh curry leaves
½ teaspoon minced fresh ginger
1 pinch ground turmeric, or to taste
salt to taste
5 cups whole wheat flour, divided
1 ¼ cups water

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, 10 to 15 minutes. Remove from the heat.
  • Heat 1 1/2 teaspoons vegetable oil in a medium skillet over medium heat. Add cumin seeds and cook until light brown, 2 to 3 minutes. Add chile peppers, curry leaves, and ginger; cook and stir for about 1 minute. Add potatoes, turmeric, and salt; cook and stir carefully for about 5 minutes.
  • Transfer potatoes to a bowl and allow to cool, about 15 minutes.
  • Place 1/2 cup flour into a shallow bowl. Combine the remaining flour and 1 1/2 teaspoons oil in a large mixing bowl; salt to taste. Mix with your hands while gradually adding water. Knead dough until a smooth ball forms. Divide into 6 evenly round balls.
  • Roll each dough ball into a thick, circular shape. Form the cooled potato mixture into 6 round balls and place a potato ball on top of each dough circle. Fold all the dough sides over the potato filling to cover. Flatten each stuffed dough slightly while dipping both sides into the bowl of flour.
  • Roll each dough to a thin, circular shape and set a few inches apart on parchment paper.
  • Set a large skillet over medium heat and lightly spread with remaining oil. Place a stuffed paratha on the hot skillet and cook for 2 to 3 minutes. Flip over and cook the other side for 2 to 3 minutes. Remove to a serving plate and continue this same process for all the parathas. Serve hot.

Nutrition Facts : Calories 456.8 calories, Carbohydrate 93 g, Fat 5.1 g, Fiber 14.8 g, Protein 16.3 g, SaturatedFat 0.8 g, Sodium 14.2 mg, Sugar 2 g

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