This Dhaba Style Aloo Paratha recipe will be your go to recipe for perfect aloo paratha everytime. And with a storage method to make and freeze the parathas for a quick breakfast or sehri anytime. #HappyCookingToYou #FoodFusion #Paratha #alooparatha #digitalammi #easyramadanrecipes #sehrirecipe
Ingredients:
Prepare Potato Filling:
-Cooking oil 2-3 tbs
-Lehsan (Garlic) chopped 1 tbs
-Hari mirch (Green chilli) chopped 1 tbs
-Aloo (Potatoes) boiled 600g
-Tandoori masala 1 tbs
-Chaat masala 1 tsp
-Himalayan pink salt 1 tsp or to taste
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Zeera (Cumin powder) roasted & crushed ½ tbs
-Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
-Haldi powder (Turmeric powder) ¼ tsp
-Baisan (Gram flour) roasted 3 tbs
-Hara dhania (Fresh coriander) chopped handful
Prepare Paratha Dough:
-Ghee (Clarified butter) 3 tbs
-Maida (All-purpose flour) sifted 500g
-Chakki atta (Wholewheat flour) sifted 1 Cup
-Sugar powdered 2 tbs
-Baking soda ½ tsp
-Himalayan pink salt 1 tsp
-Doodh (Milk) warm 1 & ½ Cup
-Cooking oil 1 tsp
-Cooking oil
Directions:
Prepare Potato Filling:
-In a wok,add cooking oil,garlic & fry until golden.
-Add green chilli & mix well.
-Turn off the flame,add potatoes & mash well with the help of masher.
-Turn on the flame,add tandoori masala,chaat masala,pink salt,red chilli powder,cumin seeds, coriander seeds,turmeric powder,gram flour,fresh coriander,mix well & cook on low for 3-4 minutes.
-Let it cool.
Paratha Paratha Dough:
-In a bowl,add clarified butter & whisk well until it changes its color (2-3 minutes).
-Add all-purpose flour,wheat flour,sugar,baking soda,pink salt & mix well until it crumbles.
-Gradually add milk,mix well & knead until dough is formed.
-Grease dough with cooking oil,cover & let it rest for 1 hour.
-Take a small portion of dough,make a ball & grease with cooking oil & roll out into thin sheet with the help of rolling pin.
-Apply cooking oil & sprinkle dry flour,fold two parallel sides of the dough & roll up into pin wheel.
-Cut & divide into two portions (80g each),sprinkle dry flour & roll out with the help of rolling pin.
-Cut rolled doughs with the help of 7-inches round dough cutter.
-Place one rolled dough on a plastic sheet,add & spread prepared potato filling 2 tbs,apply water,place another rolled dough,press & seal the edges.
-Place another plastic sheet & paratha,apply cooking oil & layer all parathas on each other with plastic sheet in between.
-Can be stored (zip lock bag) for up to 2 months in freezer.
-On greased griddle,place frozen paratha,apply cooking oil & fry on low flame from both sides until golden brown (makes 6).
Instruction for Preparing:
-Preheat griddle & add oil/butter.
-Don’t defrost frozen paratha, directly place on griddle.
-Fry from both sides until golden & crispy.
