Name: Dhaba Style Aloo Parantha recipe by Ruchika Sapra at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: Boiled potatoes 2; Coriander leaves ( chopped) 2 tbsp; Ginger ( grated) 1-inch piece; Onion( chopped) 1; Green chilli ( chopped) 1; Carom seeds 1/2 tsp; Dry mango powder 1/2 tsp; Red chilli powder 1/2 tsp; Salt ( to taste); Wholewheat dough( for paranthas)

ABOUT Dhaba Style Aloo Parantha RECIPE

The dhaba style aloo paratha taste slightly spicy, tangy and has a hint of sourness. They generally make paranthas in tandoor. We will be making tandoori style parantha but on tawa. It tastes best with butter, curd, pickle or chutney.

Ingredients Serving: 2

Boiled potatoes 2
Coriander leaves ( chopped) 2 tbsp
Ginger ( grated) 1-inch piece
Onion( chopped) 1
Green chilli ( chopped) 1
Carom seeds 1/2 tsp
Dry mango powder 1/2 tsp
Red chilli powder 1/2 tsp
Salt ( to taste)
Wholewheat dough( for paranthas)

Instructions

Mash potatoes. Add ginger, onion, coriander and green chillies to mashed potatoes.
Mix well. Add dry masalas to it and mix well again.
Take a medium ball shaped dough.
Roll it with rolling pin. Add 1 tbsp potato mixture on it.
Fold it as shown in picture.
Fold it completely and make a dough.
Roll it again.
Heat cast iron skillet. Brush one side of parantha with water.
Place parantha on skillet with water side on the heated part of skillet.
Flip the tawa and keep observing till the parantha cooks evenly.
When parantha is cooked, apply butter or ghee.
Serve hot with curd or pickle.

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