Aloo Paratha | Dhaba Style Aloo Paratha - Cooking From Heart (2024)

Extremely flavorful and melt-in-mouth Dhaba Style Aloo Paratha recipe with step by step pictures. Soft Aloo Parathas made with freshly made Paratha masala.

It has been ages since I made Paratha and last week, I was craving badly for some Dhaba Style Aloo Paratha that I had to make it right away. I love Paratha recipes, not only they are convenient and simple to make, they require no side dish specifically. As stuffed parathas have spicy vegetable or paneer stuffing inside, I usually serve them with plain curd or boondi raita and a simple mango pickle. Of all the paratha recipes, Paneer Paratha and Gobi Paratha are my most favorite. For me, train journeys are incomplete without parathas being packed. While amma always packed variety rices, poori and chapati for our train journeys, I have always made parathas. During one such train journey, I made a bunch of gobi parathas and as our luck would have it, our train was delayed quite a lot and those parathas came in real handy! Anyway, I digress.

Coming back to the recipe of Dhaba Style Aloo Paratha, I had my mind set on this Paratha Masala Powder ever since Srujan posted the recipe on her Instagram account a couple of years ago. I had tried it within a few days back then and the flavor of the parathas were so distinct that I decided it's the only way I will ever make my Aloo Parathas. So, I made an adapted version of the fresh batch of Paratha Masala Powder while the potatoes were boiling. With Anardhana/dried pomegranate seeds, ajwain/carom seeds, Kashmiri red chillies, black peppercorns, mace, cloves, dhaniya/coriander seeds, jeera/cumin seeds, kasoor methi/dried fenugreek leaves and a few other spice powders like dried ginger powder, black salt, salt and hing/asafoetida – this stuffed paratha masala powder has a bomb of flavor! It has a beautiful texture, as the spices are roasted and powdered coarsely. It lends a very distinct flavor to the otherwise bland potatoes and the parathas turn out amazing!

For those starting to make Paratha, especially stuffed Paratha recipes – it might be slightly tricky and a not-so-easy process. I would recommend getting started with Aloo Paratha, as the stuffing is not very challenging work with. I like my paratha to be overstuffed and I don’t mind the stuffing coming out of the paratha at a few places. That actually tells me that the paratha is flavorful and not just a heavy or thick roti with no stuffing at all. There are a few ways to make stuffed parathas, and my favorite method involves –

• Making equal sized balls of dough and stuffing.
• Making a thick roti of smaller size just enough to fit the ball of stuffing.
• Close the stuffing properly with dough, covering the top.
• Roll into a not so thin roti ensuring the stuffing is spread equally.

Check out the other Paratha recipes!

How to make Aloo Paratha | Dhaba Style Aloo Paratha –

📖 Recipe

Detailed step-wise picture recipe of making Aloo Paratha | Dhaba Style Aloo Paratha –

To make Paratha Masala Powder –

In a pan dry roast 1.5 tablespoon coriander seeds, ½ tablespoon cumin seeds, ½ teaspoon black peppercorns, ½ mace, 2 cloves and 4 dried kashmiri red chillies until fragrant for about 3-4 mins on medium flame.

Switch off the heat and add ½ teaspoon ajwain, 2 teaspoon kasoor methi, 1 teaspoon anardana/dried pomegranate seeds and let them fry in the residual heat.

Once cooled down completely, add it to the blender along with ¼ teaspoon asafoetida, ¼ dried ginger powder, ¼ teaspoon black salt and ½ teaspoon salt.

Pulse a few times and grind into a coarse powder. Store in an airtight container (in fridge of longer shelf life)

Making Dough –

In a mixing bowl add 1.5 cups whole wheat flour, salt as needed and add water little by little, knead into a smooth, soft, pliable dough. Add a few drops of oil on top and let it rest for 10-15 mins.

To make Aloo Paratha Stuffing –

In a mixing bowl add 4 medium sized mashed boiled potatoes, 1 medium onion finely chopped, 3 tablespoon finely chopped coriander leaves, 1 finely chopped green chilli and 2.5 teaspoon of paratha masala powder. Add salt (if needed) and ½ teaspoon red chilli powder (if using)

Mix everything well together.

Make 6 equal sized balls of the dough and the stuffing.

Making Aloo Paratha -

Take a ball of dough and dust it whole wheat flour.

Roll into thick roti jus enough to fit the stuffing. Now place a ball of stuffing.

Close it from all sides and seal it tightly at the top.

Dust again in whole wheat flour and roll it into a not so thin Aloo Paratha of desired size.

Meanwhile, heat a flat tawa on medium heat. Once hot, place the paratha and cook on both sides slowly. Drizzle oil/butter on both sides and cook until there are golden spots all over. Remove from heat. Repeat this with rest of the dough & stuffing.

Serve hot with a dollop of butter on top, with curd or raita and pickle of your choice.

Note –

• Make sure the potatoes are boiled with just enough water with skin and drained of water completely - this helps in making perfect aloo stuffing (thats not runny or wartery)
• Paratha Masala Powder can be used with any stuffed paratha, store in air tight container in fridge to retain freshness.
• It is optional to use onions and garlic in the aloo stuffing.

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