Piping hot Aloo Parantha with butter melting on top along with pickle, Ghar ka Makhan and by its side is a glass full of lassi malai maarke. Ahh haa! An ideal Punjabi breakfast. Isn’t it?
They are so versatile that they go perfectly with Chai or Coffee. No matter Aloo Parantha is my true soul mate! HAHA! If Mango is king of fruits then undoubtedly Aloo Parantha is the king of Paranthas or for that matter breakfast.
I know we all are mad crazy for Dhaba style parantha because they are perfection. But I have just the recipe that will not only taste heavenly but will even beat a Dhaba. Crispy outside with exquisite aloo filling inside drives you crazy and leaves you wanting for more.
I must have got you famished, so without further ado let’s get started.
Aloo Paratha Video Recipe and Text Recipe Below
- 3 Boiled and grated potatoes
- 1 & 1/2 Cup Wheat flour
- 1/3 Cup Finely chopped coriander
- 1/2 Tbsp Cooking oil for making dough
- 1 Tbsp Cooking oil for Aloo masala temper
- 1/2 piece of dry red chili
- 1/4 tsp Asafetida
- 1 Tsp Red chili powder
- 1 Tsp Dry Mango powder
- 1/2 Tsp Garam masala
- 1 Tbsp Aloo paratha Masala
- 1/2 Tbsp Crushed Green chili
- 1 Tsp Chaat masala
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Sesame Seeds
- 1/4 Tsp Ginger paste
- Salt to taste
- In a mixing bowl add wheat flour, salt to taste, oil and mix.
- Using water in small batches, knead soft dough. (Dough should be neither soft nor too stiff)
- Dribble oil and knead again and set it aside for 15-20 minutes.Grate the boiled potatoes in a bowl, add amchur powder, chaat masala, salt to taste, chopped coriander leaves and mix all ingredients well.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.