HOW TO MAKE DHABA STYLE ALOO PARANTHA AT HOME

INGREDIENTS

    for dough

    1. 2 cup wheat flour
    2. water (for kneading)
    3. 1/2 tsp salt
    4. 2 tsp vegetable oil
     for aloo stuffing

    1. 3 boiled potato
    2. salt to taste
    3. 1 tsp chilli powder
    4. 1/2 tsp garam masala
    5. 1 tsp ginger paste
    6. 2 green chilli (chopped)
    7. coriander (finely chopped)
    8. 1/2 tsp coriander seeds
    9. 1 tsp cumin powder
    10. 3/4 amchur powder
    for aloo parantha
    1. wheat (for dusting)
    2. oil (for roasting)    
INSTRUCTIONS

    For dough
  1. In a large bowl take 2 cup wheat flour, add 1/2 tsp salt and mix well.
  2. Now, add water and start kneading.
  3. Add 2 tsp oil and start kneading again.
  4. Knead to a soft and smooth dough.
  5. At last, add oil on the sides of the dough and let it rest for 20 minutes.
    for Aloo stuffing
  1. In a large bowl take 3 boiled potato, salt to taste, 1 tsp chilli powder, 1 tsp ginger paste, 2 green chillies, coriander (finely chopped) and mix well.
  2. After that, add 1/2 garam masala, 1/2 coriander seeds, 1 tsp cumin powder, 3/4 amchur powder.
  3. mix well and combine all the ingredients together.
  4. Aloo stuffing is ready now.
    For Aloo parantha
  1. Take the dough and knead it slightly.
  2. now take a ball of dough and roll it.
  3. put a ball of aloo stuffing at the centre of rolled dough.
  4. fold the edges of dough towards the centre.
  5. Now join all the folds at the centre and securely pack it.
  6. sprinkle some wheat flour and start rolling little thick.
  7. Now take a tawa, add some oil on it and start heating up.
  8. Place the rolled parantha on hot tawa.
  9. cook the paratha halfly from one side and flip to cook from other side.
  10. brush ghee/oil on half cooked side and flip.
  11. repeat process on other side.
  12. Now press slightly and flip to cook both side until a little brown texture comes.
Now serve aloo parantha with curd, sauce or pickle and Enjoy your meal.