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Ingredient
Dhaba stle aloo paratha
Introduce
Chef :
Sarvat HanifDhaba stle aloo paratha
Who does not love aloo paratha? The next question: What is there not to love aloo paratha? If you have not tried aloo paratha, you don’t know what you are missing!
Aloo paratha is flatbread filled with soft, spicy mashed potatoes wrapped with homemade dough, called atta in Punjabi, Hindi and Urdu. Atta is made on a daily basis in many, if not most, Indian and Pakistani homes, for rotis and parathas.
The filling of these aloo parathas has a regional variation, and these parathas are a staple breakfast, lunch recipe but are also perfect for weekend brunch. It’s fantastic as a lunch for school. Not to mention having a hot paratha on a rainy day. It is simple and quick to prepare!
Ingredient
Food ration :
4 servingsCooking time :
45 minutes
2 tbsp.
oil
1 tbsp.
ginger-garlic paste
1 tsp.
cumin seeds, crushed
1 tsp.
coriander seeds, crushed
1/4 cup
cilantro, chopped
1 tsp.
chilli flakes
1 tsp.
paprika
1/2 tsp.
turmeric
4 tbsp.
ghee
1 1/4 cups
wheat flour
3/4 tsp.
salt
Cooking instructions
* Step 1
Mix the flour and salt together.
* Step 2
Add in ½ cup of water and mix the flour mixture with your hands.
* Step 3
Add in the remaining ½ cup and more if needed. Knead for at least 5 minutes. The dough should be smooth, and slightly firm.
* Step 4
Cover and set aside to rest for at least 20 minutes.
* Step 5
Crush and mash the potatoes with hands and set aside.
* Step 6
Heat a pan over medium heat with oil and sauté the onions till translucent.
* Step 7
Add ginger-garlic paste and cook for 1 minute.
* Step 8
Add the spices with a splash of water. Cook for another 2-3 minutes. Remove and set aside.
* Step 9
Once the onion masala is cool enough to handle, add to the potatoes along with cilantro and green chillies. Mix well to coat the potatoes with the masala.
* Step 10
Heat a tawa/flat griddle.
* Step 11
Take a handful of the dough and form into a ball. Do not dust with flour before forming the ball.
* Step 12
Dip in the ball in dry flour and place on a rolling board.
* Step 13
Gently press with fingers so that the edges are thin and there is a slight hump in the centre.
* Step 14
Place as desired potato filling in the centre carefully lift the sides of the dough up, being careful not to pull and tear the dough, and gently squeeze the dough so the edges almost meet at the top. Pleat or squeeze the dough together at the top.
* Step 15
Pat the filled dough ball and then dust with flour.
* Step 16
Gently roll it out, rolling and turning until the disk is even around the edges and the centre and is roughly 8 inches in diameter.
* Step 17
Carefully lift it off the work surface and place the paratha onto the hot tawa/pan.
* Step 18
Fry until you are able to see slight bubbles forming on top.
* Step 19
Flip the paratha using a spatula. Brush the cooked side with ghee, spreading the ghee around the paratha and over the edges.
* Step 20
Flip the paratha over, brush the top with ghee in the same method as above.
* Step 21
Flip the paratha two more times, using a spatula to gently press down while it is cooking, ensuring both sides are crisp and a beautiful golden brown.
* Step 22
Remove and keep warm while making the remaining parathas.
Serve with raita or achar.
Note: if there is a photo you can click to enlarge it
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