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Recreating dhaba style Aloo paratha!

Ever wondered during those long drives or trips, how those roadside dhabas manage to make such thick, buttery and crisp parathas? Well, we’re going to let you in on their secret! Now, try out this aloo stuffed paratha by following our step-by-step method. 

Image Credit: experiencesofagastronomad

Aloo paratha Recipe

Recreating dhaba style Aloo paratha!

For stuffing

  • Boiled potatoes (2 large)
  • Green chillies+ginger crushed together (2+1/2 inch)
  • Cumin powder (jeera) (½ tsp)
  • Garam masala powder (½ tsp)
  • Chaat masala powder (¼ tsp)
  • Dry mango powder (amchur) (¼ tsp)
  • Lemon juice (1 tsp)
  • Butter (for frying)
  • Salt (as per taste)

Other ingredients

  • Whole wheat flour (1 cup)
  • Water (¾ cup)
  • Fortune Oil (1 tsp)
  • Salt (as per taste)
  • In a mixing bowl, take wheat and add in salt and oil. Mix well.
  • Now make a well in the centre and add ¾ cup water.
  • Start making a smooth dough by first mixing slowly and then knead. Keep in mind that the dough should be non-sticky and soft. Set it aside for about 10-15 mins.
  • Now, let’s prepare the potato stuffing for the paratha. Peel off the skin and mash the boiled potatoes well. 
  • Next, add in all the other ingredients and mix well to make the stuffing.
  • Heat a heavy cast iron tava. The dough can divided into 4-5 equal portions and same for the filling.
  • Roll one dough piece into a small circle. Place one portion of prepared stuffing in the centre and close from all the sides. Then, seal in the centre and press slightly.
  • Next up, roll into a thick circle of about 6 inches.
  • Now, here use butter for frying! Place the rolled paratha on the hot tava and cook very well from both sides. Make sure to cook the edges well by pressing them. 
  • Your piping hot paratha is ready to be served with curd, raita or with dollops of butter or white makkhan.


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