Dhaba Style Aloo Paratha Make and Freeze

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

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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



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.



Recipe By: Seema Hanif

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