Dhaba Style Stuffed Aloo Paratha
A rustic, thick, and crispy whole wheat flatbread stuffed with a spicy mashed potato filling, typically served at Indian roadside eateries.
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Ingredients
- 2 cups Whole wheat flour (Atta)
- 4 medium Potatoes, boiled and peeled
- 2 pieces Green chilies, finely chopped
- 1 inch Ginger, grated
- 1/4 cup Fresh coriander leaves, chopped
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Amchur (Dry mango powder)
- 1/2 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 1 1/2 teaspoons Salt
- 4 tablespoons Ghee or Butter
- 3/4 cup Water
Instructions
- 1
In a large bowl, mix wheat flour, a pinch of salt, and a teaspoon of ghee. Gradually add water and knead into a soft, smooth dough. Cover and rest for 20 minutes.
- 2
In a separate bowl, mash the boiled potatoes thoroughly ensuring there are no large lumps.
- 3
Add chopped green chilies, ginger, coriander, ajwain, amchur, garam masala, red chili powder, and salt to the mashed potatoes. Mix well to create the stuffing.
- 4
Divide the dough into 8 equal-sized balls and the potato mixture into 8 corresponding portions.
- 5
Roll out one dough ball into a 4-inch circle. Place one portion of stuffing in the center and bring the edges together to seal it completely.
- 6
Gently flatten the stuffed ball and roll it out into a 7-8 inch circle, using dry flour to prevent sticking.
- 7
Heat a tawa or griddle over medium-high heat. Place the paratha on it and cook until small bubbles appear.
- 8
Flip the paratha, apply ghee on both sides, and press with a spatula until both sides are golden brown and crispy. Serve hot with white butter and curd.
Nutrition per Serving
340
Calories
7g
Protein
48g
Carbs
14g
Fat
6g
Fiber
2g
Sugar
620mg
Sodium
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