Aloo paranthas ....served with a block of butter and a tall glass of thick lassi is everybody’s breakfast dream…isn’t it? Especially if it is in the authentic dhabha style…
I have always wanted to recreate the taste of aloo paratha’s I once had from Uncle Dev’s in Pune. My cousin Priya had taken me there and we feasted on some amazing paranthas, paneer and lassi ……
I was determined that I would make a post on parantha’s only if I would have the dhabha style recipe….if not The Dhabha style recipe somewhere close to it.
My travel through the net finally landed me with a wonderful recipe I have detailed below…..have a look…and recreate the flavours in your home kitchen
Well paranthas are usually stuffed with potatoes and is a favourite breakfast option especially in northern India….to be specific Punjab….
Put the potatoes in a pressure cooker and cook till 6 whistles. The potatoes should be soft enough to grate but not too soft that they easily mash.
While the potatoes are cooking, work on the dough. In a bowl, mix together the flour, salt, cumin seeds, oil and red chilli powder (in case using it). Make a well and add the water, and gradually knead in the flour into the water. Knead till you get a soft and elastic dough, but should not be sticky. Let rest for 15- 20 minutes, covered with a wet cloth.
Dry roast all the whole spices- white pepper, carom, coriander, fennel & cumin seeds on a skillet. Once roasted and you get a nice aroma, take them off the fire and grind them to a fine powder. Add the cumin powder, red chilli powder, chaat masala, garam masala and black salt and mix with the rest of the dry spice.
Finely mince the onion and green chillies.
Once the pressure drops, cool and peel the potatoes. Mash potatoes.
In a pan, heat 1 tbsp oil. Add the minced onions. Cook till translucent (and the onions should have left all their water). Add the green chillies and ginger-garlic paste. Add the spices and coriander-mint leaves. Add the grated potatoes and mix all together. Remove from fire.
From:The Novice Housewife