Aloo Paratha | Dhaba Style Aloo Paratha

Ingredients

• 1.5 tbsp Coriander Seeds
• 1/2 tbsp Cumin Seeds
• 4 Dried Kashmiri Red Chillies (or any other variant of dried red chillies)
• 1/2 tsp Black Peppercorns
• 1/2 Mace
• 2 Cloves
• 1 tsp Anardhana/Dried Pomegranate Seeds
• 2 tsp Kasoor Methi/Dried Fenugreek Leaves
• 1/2 tsp Ajwain/Carom Seeds
• 1/4 tsp Dried Ginger Powder
• 1/4 tsp Asafoetida
• 1/4 tsp Black Salt
• 1/2 tsp Salt
• 4 Medium Potatoes (Boiled, Peeled & Mashed)
• 1 Medium Onion Finely Chopped
• 3 tbsp Coriander Leaves Finely Chopped
• 1 Green Chilli Finely Chopped
• 4-6 Garlic Cloves Finely Chopped
• 2.5 tsp Parantha Masala Powder
• 1/2 tsp Red Chilli Powder (optional)
• Salt as needed
• 1.5 cups Whole Wheat Flour
• Water as needed
• Salt as needed
• Oil/Butter as needed

Instructions

1. 1

   --- To make Paratha Masala Powder – ---

2. 2

   In a pan dry roast 1.5 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1/2 tsp black peppercorns, 1/2 mace, 2 cloves and 4 dried kashmiri red chillies until fragrant for about 3-4 mins on medium flame.

3. 3

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

4. 4

   Once cooled down completely, add it to the blender along with 1/4 tsp asafoetida, 1/4 dried ginger powder, 1/4 tsp black salt and 1/2 tsp salt.

5. 5

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

6. 6

   --- Making Dough – ---

7. 7

   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.

8. 8

   --- To make Aloo Paratha Stuffing – ---

9. 9

   In a mixing bowl add 4 medium sized mashed boiled potatoes, 1 medium onion finely chopped, 3 tbsp finely chopped coriander leaves, 1 finely chopped green chilli and 2.5 tsp of paratha masala powder. Add salt (if needed) and 1/2 tsp red chilli powder (if using)

10. 10

    Mix everything well together.

11. 11

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

12. 12

    --- Making Aloo Paratha - ---

13. 13

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

14. 14

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

15. 15

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

16. 16

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

17. 17

    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.

18. 18

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