Dhaba style aloo paratha with mango garlic chutney
Dhaba style aloo paratha with mango garlic chutney

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, dhaba style aloo paratha with mango garlic chutney. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Dhaba style aloo paratha with mango garlic chutney is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Dhaba style aloo paratha with mango garlic chutney is something which I’ve loved my entire life.

Aloo paratha in hindi, Restaurant Style Aloo Stuffed Masala Paratha, Aloo Parantha, aloo paratha dhaba style, aloo paratha kaise banaye ,Punjabi Aloo. Dhaba Or Restaurant Style Aloo Paratha is one of the most popular Indian breakfast often served with curd, butter, pickle and/or chutney. Indian Aloo Paratha - whole wheat flatbread stuffed with a spicy potato filling.

To get started with this particular recipe, we must first prepare a few ingredients. You can have dhaba style aloo paratha with mango garlic chutney using 24 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Dhaba style aloo paratha with mango garlic chutney:
  1. Get For aloo paratha
  2. Get 2 cups wheat flour
  3. Make ready 2 tbsp gram flour/ besan
  4. Make ready 1 tbsp ghee for dough
  5. Get to taste Salt
  6. Make ready As needed Water
  7. Get 5 boiled potatoes
  8. Make ready 1/4 cup finely chopped spinach
  9. Prepare 2 tbsp chopped coriander leaves
  10. Make ready Dry spices
  11. Get 1 tsp roasted cumin powder
  12. Make ready 2 tsp chat masala
  13. Get 1 tsp red chilli powder
  14. Get 1/2 tsp garam masala powder
  15. Prepare to taste Salt
  16. Get 1 tbsp wheat flour to be used in potato filling for binding
  17. Take as needed Oil or ghee for roasting parathas
  18. Get For mango garlic chutney
  19. Prepare 1 raw mango chopped
  20. Prepare 10-12 garlic cloves
  21. Get 3-4 tbsp gud/Jaggery
  22. Take 3-4 red dry chilli
  23. Prepare 1 tsp cumin seeds
  24. Take as needed Water

Organic garbanzo beans in a fresh spinach-garlic curry. Potatoes in a light curry with fenugreek, ginger, onion and tomato. A Dhaba specialty: homemade mango ice cream. This recipe replicates Punjabi dhaba style aloo gobi.

Instructions to make Dhaba style aloo paratha with mango garlic chutney:
  1. Take wheat flour and salt, mix well. Gradually add water and knead well to make a soft dough. Keep it aside covered with a wet cloth for 15-20 minutes. By the time we will prepare potato filling.
  2. Grate the boiled potatoes in a mixing bowl. Add chopped spinach and coriander leaves. Mix well.
  3. Add in all dry spices along with salt. Mix well with the potatoes. Add wheat flour in the potato masala and mix to combine and make it like a dough. Spinach makes the potatoes wet. Wheat flour helps to bring potato masala to bring it to a binding consistency. So, add more of wheat flour if required. Now divide the dough into 7 equal portions like a ball.
  4. Now coming back to the dough which we had prepared in the 1st step. Add besan and ghee on the dough and again knead very well. Keep it to rest for 5 minutes. The dough will become elastic and soft. Then divide it into 7 equal portions of almost same size as we have made of the potato fillings.
  5. Now, take one portion of wheat dough, flatten a bit and fill the potato masala and pack it from all sides. Do the same for the remaining. Take one stuffed ball and apply some wheat flour over it.
  6. And then applying some more wheat dust, roll it to make round shape paratha.
  7. Then, heat a tawa. Apply ghee or oil over it to make it smooth. Put the rolled paratha over heated tawa. Firstly, dry roast from both the sides and then apply ghee and roast completely from both the sides. Repeat the same procedure to roast all the parathas.
  8. And here you are done with roasting. Serve these delicious, aromatic breakfast with curd and mango garlic chutney.
  9. To make mango garlic chutney: take mangoes, garlic, red chillies, gud and cumin seeds in grinding jar and grind smooth. Take out in a bowl add in salt and mix well. Chutney is ready.

Here to enhance the taste I have used a little ghee Add ginger-garlic paste. If needed, sprinkle a few drops of water. Remove from flame and serve hot with roti or paratha. Add turmeric Powder, kashmiri lal mirch, hing and fry. Transfer onions and ginger garlic paste.

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