Dhaba-Style Spiced Aloo Paratha
Aloo Paratha is a beloved traditional dish that perfectly captures the heart of Indian breakfast culture, particularly cherished in the western, central, and northern regions of India. These unleavened flatbreads are lavishly stuffed with a delightful spiced mashed potato filling, providing a wholesome and hearty meal that energizes your morning. Hailing from the vibrant dhabas (roadside eateries) of India, this dish resonates with rich history and flavor. It’s a favorite in my household, especially with my 2-year-old who relishes the buttery warmth of fresh parathas. Beyond their deliciousness, these parathas can be prepared in advance, frozen, and conveniently reheated for on-the-go breakfasts during busy weekdays. Utilizing a blend of whole wheat and refined flour not only enhances the dough’s elasticity but also ensures a delightful softness that mirrors the authentic dhaba experience. Perfect with a dollop of butter and served alongside tangy pickles or cooling yogurt, the Dhaba-Style Spiced Aloo Paratha is the ultimate comfort food to kickstart a leisurely Sunday brunch!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
whole wheat flour
1 cup (uncooked)
refined flour (maida)
1 cup (uncooked)
salt
1 teaspoon (uncooked)
oil
1 teaspoon (uncooked)
carom seeds (ajwain)
1 teaspoon (uncooked)
water
as required (for dough)
potatoes
3 medium (boiled and peeled)
green chili pepper
1 (finely chopped)
coriander leaves
1 tablespoon (finely chopped)
garam masala powder
1/4 teaspoon (uncooked)
red chili powder
1/4 teaspoon (adjust according to taste)
ginger
1 inch (grated)
chat masala
1 teaspoon (uncooked)
salt
to taste (uncooked)
oil
6 tablespoons (for cooking)
Instructions
1
In a food processor, combine whole wheat flour, refined flour, salt, oil, and carom seeds. Blend together until well-mixed, then gradually add water while processing until a soft, elastic dough forms. Once ready, cover the dough with a damp cloth and let it rest for 30 minutes.
2
For the stuffing, place boiled and peeled potatoes, finely chopped green chili, coriander leaves, garam masala, red chili powder, grated ginger, chat masala, and salt into the food processor. Pulse until the mixture is well combined and the potatoes are mashed smoothly.
3
Divide the dough into 7-8 equal portions and shape them into balls. Dust a clean surface with flour and use a rolling pin to roll each ball into a small circle.
4
Place 2-3 tablespoons of the potato filling in the center of each rolled dough circle. Pinch the edges of the dough together to seal the filling inside, then flatten it slightly with your hands.
5
Dust both sides of the stuffed dough circle with flour and gently roll it out into a 6-8 inch circle, being careful not to press too hard to maintain the filling inside.
6
Preheat a tawa (griddle) over medium-high heat. Place the rolled paratha on the tawa and cook until one side is golden brown. Flip the paratha and brush the cooked side with oil. Repeat for the other side, cooking until both sides have golden spots and are crisped to perfection.
7
Once done, remove from tawa and allow to cool slightly. Smear with butter and serve hot with lemony pickles or refreshing yogurt.
8
To freeze, cook the parathas until they are slightly underdone. Layer them with parchment paper in a Ziploc bag to avoid sticking, and store in the freezer until needed. Cook directly from the freezer on a hot tawa until they are golden and crisp.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Dhaba-Style Spiced Aloo Paratha?
It is a traditional Indian unleavened flatbread lavishly stuffed with a spiced mashed potato filling, popular in western, central, and northern India.
What flours are used to make the dough?
The recipe uses a blend of 1 cup of whole wheat flour and 1 cup of refined flour (maida).
Why is a blend of whole wheat and refined flour used?
Utilizing both flours enhances the dough’s elasticity and ensures a delightful softness that mirrors an authentic dhaba experience.
How much oil is needed for the dough versus cooking?
The recipe calls for 1 teaspoon of oil for the dough mixture and 6 tablespoons of oil for cooking the parathas.
What are carom seeds and how are they used?
Carom seeds (ajwain) are added to the dough mixture (1 teaspoon) to provide flavor and aid digestion.
How do I prepare the dough using a food processor?
Combine flours, salt, oil, and carom seeds in the processor, then gradually add water while processing until a soft, elastic dough forms.
How long should the Aloo Paratha dough rest?
The dough should be covered with a damp cloth and allowed to rest for 30 minutes before shaping.
How should the potatoes be prepared for the stuffing?
You should use 3 medium potatoes that have been boiled and peeled before mashing.
Can I make the potato stuffing in a food processor?
Yes, place boiled potatoes, chili, coriander, ginger, and spices in the processor and pulse until the mixture is smoothly mashed and combined.
What spices are included in the potato filling?
The stuffing includes garam masala powder, red chili powder, chat masala, grated ginger, and salt.
How many parathas does this recipe yield?
The recipe is designed to produce approximately 7 to 8 equal portions.
How much filling goes into each paratha?
Place about 2-3 tablespoons of the spiced potato filling in the center of each rolled dough circle.
How do I seal the paratha?
Pinch the edges of the dough together to seal the filling inside, then flatten it slightly with your hands before rolling.
What size should the parathas be rolled out to?
Gently roll the stuffed dough circle out into a 6 to 8 inch circle.
How do I prevent the filling from coming out while rolling?
Dust both sides with flour and roll gently, being careful not to press too hard.
What is the best way to cook Aloo Paratha?
Preheat a tawa or griddle over medium-high heat and cook until both sides have golden spots and are crisped.
When should I apply oil during the cooking process?
Cook one side until golden brown, flip it, and then brush the cooked side with oil. Repeat for the other side.
What are the recommended toppings and sides?
Serve hot with a smear of butter, lemony pickles, or refreshing yogurt.
Can Aloo Paratha be frozen for later?
Yes, they can be prepared in advance, frozen, and reheated for quick breakfasts.
What is the correct way to freeze the parathas?
Cook them until slightly underdone, layer them with parchment paper in a Ziploc bag to prevent sticking, and store in the freezer.
How do I cook a paratha directly from the freezer?
Place the frozen paratha directly onto a hot tawa and cook until it is golden and crisp.
Is this recipe suitable for children?
Yes, it is described as a favorite for toddlers and children who enjoy the buttery warmth of fresh parathas.
Can I adjust the spiciness of the recipe?
Yes, the amount of red chili powder and green chili pepper can be adjusted according to your personal taste.
What gives the filling a tangy flavor?
The addition of 1 teaspoon of chat masala provides the characteristic tangy and savory flavor.
How many ingredients are in this recipe?
The recipe contains 15 total ingredients, including the spices and flours.
Is Aloo Paratha a vegetarian dish?
Yes, this Dhaba-Style Aloo Paratha is a vegetarian-friendly meal.
When is the best time to serve Aloo Paratha?
While it is a popular breakfast staple, it is also perfect for a leisurely Sunday brunch.
What preparation is needed for the ginger and chili?
The ginger should be grated (1 inch) and the green chili pepper should be finely chopped.
Why is a damp cloth used during the resting phase?
Covering the dough with a damp cloth prevents it from drying out and forming a crust while it rests.
What texture should the paratha have once cooked?
It should be soft on the inside due to the potato filling and golden and crisped on the outside.