Aloo Paratha Recipe | Dhaba-Style Soft & Crispy Aloo Paratha | Easy Punjabi Aloo Paratha

Learn how to make perfect Dhaba-style Aloo Paratha at home! These parathas are crispy and golden on the outside, soft and flavorful on the inside, with a delicious spicy potato filling. This easy Punjabi-style Aloo Paratha recipe is perfect for breakfast, lunch, dinner or a weekend family meal. Serve it hot with curd, butter, pickle or your favorite chutney for that authentic dhaba-style taste! 😋 Servings: 6-7 Ingredients For the dough 2 cups whole-wheat atta ½ tsp salt 1 tbsp oil or ghee About ¾ cup water, as needed For the potato filling 4 medium potatoes, boiled and cooled 1–2 green chilies, finely chopped 1 tsp grated ginger 2 tbsp fresh coriander, chopped 1 tsp cumin seeds 1 tsp red chili powder ½ tsp turmeric 1 tsp coriander powder ½ tsp garam masala ½–1 tsp amchur powder ½ tsp ajwain Salt to taste For cooking Ghee or oil Method 1. Make the dough: Mix atta, salt and oil. Add water gradually and knead into a soft, smooth dough. Cover and rest for 15–20 minutes. 2. Prepare the filling: Mash the boiled potatoes very well—no large lumps. Mix in all the remaining filling ingredients. Taste and adjust salt, chili and tanginess. 3. Stuff: Divide the dough and filling into equal portions. Roll one dough ball into a small disc, place filling in the center, gather the edges and seal. 4. Roll gently: Flatten the stuffed ball and dust with atta. Roll into a roughly 6–7 inch paratha. Don’t press too hard, or the filling may break through. 5. Cook: Heat a tawa over medium-high heat. Place the paratha on it. When small bubbles appear, flip it. 6. Spread a little ghee and cook both sides, pressing gently with a spatula, until golden brown with crisp spots. 7. Serve immediately with thick curd, white butter, pickle and green chutney. 🔥 Dhaba-style secrets Use cold, completely cooled potatoes for a drier filling. Mash potatoes finely so the paratha doesn’t tear. Don’t make the dough too stiff—soft dough = softer paratha. A hot tawa gives crisp edges, while ghee gives that classic dhaba flavor. For extra tang, add a little amchur or finely chopped pickle to the filling. Best combo: hot aloo paratha + chilled curd + mango pickle + a knob of white butter. 😋 If you enjoyed this recipe, LIKE 👍, SHARE ❤️ and SUBSCRIBE 🔔 for more delicious homemade recipes! Products Used in video: Milton Pro Cook Kitchen Pride Non-Stick Cookware Set- https://amzn.in/d/0gu8Kze6 ⏩️Subscribe here💖:    / @sakshiicookss   SUBSCRIBE☑️🙂 Press Bell 🔔 My second channel:    / @sakshiicreatess   #alooparatha #alooparatharecipe #dhabastylealooparatha #paratharecipe #punjabifood #indianbreakfast #breakfastrecipe #easyrecipes #indianfood aloo paratha recipe, aloo paratha, dhaba style aloo paratha, punjabi aloo paratha, aloo paratha kaise banaye, crispy aloo paratha, soft aloo paratha, stuffed paratha recipe, potato paratha, indian breakfast recipe, easy breakfast recipe, punjabi food, dhaba style recipe, paratha recipe, homemade aloo paratha