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dhaba style aloo paratha


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.


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  1. Put all the dough making ingredients in your food processor with the dough paddle
  2. You will get a soft and elastic dough
  3. Set aside and let it rest until we prepare the potato stuffing
  4. In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well
  5. Potato should be minced
  6. Divide dough 7-8 medium balls
  7. Dust the floor and roll the balls into small circle with the help of a rolling pin
  8. Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center
  9. Use your judgement when it comes to filling
  10. You should be able to close the dough with filling inside
  11. Pinch the top of the dough to seal it well
  12. Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle
  13. Dont forget to sprinkle flour before rolling the dough
  14. Cook the paratha on a tawa at medium-high heat
  15. When one side is brown
  16. Flip the paratha and brush it with oil
  17. Repeat the same process with other side too
  18. Cook well on both sides till you see golden spots
  19. Your paratha is ready
  20. Top it with butter and serve hot with pickle or yogurt
  21. If you want to freeze the paratha for later use then cook them until they are just a little under done
  22. Put in a ziploc bag
  23. If you have mul
  24. Dont thaw the paratha
  25. Take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat
  26. I always make extra batch for use during weekdays

Step 21

Total Time in Minute 50

Ingredients Count 13

cooking dhaba style aloo paratha

See More Relate Photo


Whole wheat flour

Refined flour



Carom seeds



Green chili pepper

Coriander leaves

Garam masala powder

Red chili powder


Chat masala

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