aloo paratha recipe in hindi/dhaba style punjabi aloo paratha video/आलू पराठा roshnsicuisine

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aloo paratha recipe in hindi/dhaba style punjabi aloo paratha video/आलू पराठा roshnsicuisine


aloo paratha recipe in hindi/dhaba style punjabi aloo paratha video/आलू पराठा roshnsicuisine

Aloo paratha is a famous North Indian recipe…in India winter season is going on…so in this cool cool season makhan marke aloo paratha is just a perfect combination…

 I always keep 6 to 8 potatoes boiled,it is so useful  when you are in a hurry or not in a mood to prepare any time taken recipe…you can prepare number f recipes like aloo sabji,aloo tikki,aloo paratha the list goes on…It is just a rescue. Last week only my husband told me you have not prepared aloo paratha long dayz…so today it just strikes to my mind why not prepare aloo paratha and show the recording too…so lets get started

You can watch the video recipe here

Preparation Time 10 min

Cooking Time       15 to 20 min

Serving Persons   4 to 6


For Dough

2 cups wheat flour or atta

1/4 cup APF or maida

2 tbsp oil

1 tsp carom seeds

Salt to taste

Water to knead dough

Dry Flour for rolling the paratha

For Stuffing
5 medium size potatoes boiled,peeled ,

mashed into small chunks

2 medium onion chopped

1 tbsp ginger-garlic crushed

3 to 4 green chili chopped

2 tbsp chopped coriander leaves

1 tsp cumin seeds

1/4 tsp turmeric powder

2 tsp coriander powder

1 tsp garam masala

1/2 tsp red chili powder

Salt to taste

1 tbsp oil

Oil n Butter to make paratha


At first add the salt,oil,maida to atta.
Now rub the carom seeds with hands to get more flavour and then add it to atta.
Mix the oil properly o that it is well incorporated with atta mixture…after some time when you take some portion and hold it hands,it will make a shape.
Now add water little by little and knead toa  medium soft dough.
Rest the dough for 15 to 20 min atleast so that proper gluten produced.
Now heat a pan,add oil.
When oil is properly hot,add cumin seeds.
When cumin seeds start crackle add  crushed ginger-garlic,sauté for few seconds.
Then add chopped onion with salt so that it is cooked faster.
After onion is cooked,add all spice masala to this and mix it well.
Now add the mashed potatoes and mix it well,le t it cook for sometime with lid covered.
Finalya dd chopped coriander leaves,mix it well.
Remove to a plate and let it cool down completely.
Then make equal size dumpling and potato stuffing.
Tap the dumpling with dry flour and roll to a medium size chapathi.
Place the stuffing in the center.
Fold from all side and bring to the center pint.
Seal from the center and remove the excess dough and press it gently.
Now place the sealed part on back side and roll from the top side so that the stuffing is well sealed.
Remember one thing always roll with light hand and little pressure otherwise stuffing may come out.
Roll from all sides to get equal thickness,don’t roll from center otherwise it  is thin at center and thick from all sides.
Meanwhile heat the tava,place the paratha on hot tava.
After some time flip it to other side,let it cook from both sides.
Then apply oil with the help of a brush on both sides,let it cook completely till it get golden colour.
Now I applied my homemade butter on both sides…
And its done,ser ve hot with curd,pickle,onion anything of your choice


By adding maida to atta,it is easy to roll.
You get a beautiful colour also after cooking paratha and it just melts in mouth.
You can simply mix the spice masala in potato mixture and make the stuffing without cooking onion.
Keep the potato mixture dry so for that boil the potato one day before so that it has less moisture.
Or if you boil on same day,try to cool it down completely before peeling.
If you feel the potato mixture eis not dry add little besan to the potato mixture.
Roll with light hand and less pressure so that potato masala not come out .
Roll from all sides so that it gets even thickness .
Before kneading the dough,mix the oil with flour so that it is well incorporated,in this way you get khasta paratha.
You can add ghee instead of butter while cooking paratha.
After kneading the dough , make it rest atleast for 15 to 20 min.
Make dumpling and potato stuffing prior to rolling paratha,it is easy to prepare.
It is recommended to make equal size of dumpling and stuffing,but I prefer little bigger size stuffing as we love to have more potato masala in paratha.

For text detail recipe follow the website link


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