Aloo Paratha Old Delhi Style | दिल्ली की परांठे वाली गली के आलू के परांठे

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How to make Aloo Paratha

 

I am born in Delhi and raised in different states of Punjab. So being a foodie is in my blood. I have traveled a lot till now and every time my focus is on food. Then i got married to an other foodie, Mr.Husband and we are enjoying our food explorations together. Here I will be making paratha which i have inspired from the parathas of Pt. Babu ram parathe wala in Chandni chowk Delhi

aloo paratha

In this recipe I have made the typical aloo paratha of delhi ki parathe wali gali. The main difference between a regular paratha and this one is the method of frying/roasting. This paratha is partially cooked on pan and deep fried. If you want to make it less oily, you can fully cook it on tawa/pan

Now that I have started uploading videos in Hindi on Public demand, Below is the Hindi video representation of aloo paratha

Video in Hindi is given below | हिंदी में वीडियो देखने के लिए नीचे क्लिक करें

 

Cuisine : Indian

Type : Easy

Make : 4 parathas

 

Ingredients required to make Aloo paratha

  • Boiled potatoes – 2
  • Onions – 1
  • Green Chilli – 1
  • Fresh Coriander
  • Coriander Powder
  • Red Chilli Powder – 1/2 tsp
  • Asafoetida – 1/4 tbsp
  • Dry Mango Powder – 1/2 tbsp
  • Salt to taste
  • Ginger – 1 inch grated
  • Wheat flour Dough for 4 chapati
  • Oil to deep fry

aloo paratha

 

Process to make Aloo Paratha

  • Take 2 boiled potatoes. Remove the skin and mash the potatoes
  • Add chopped onions
  • Add fine chopped green chillies
  • Add fresh chopped coriander leaves
  • Add dry coriander powder
  • Add red chilli powder
  • Add a pinch of asafoetida
  • Add dry mango powder (amchur)
  • Add salt to taste
  • Add grated ginger

  • Mix everything well and make a nice mixture. Divide the mixture into equal parts and make balls of it.
  • Take a portion of wheat flour dough. For Dough recipe – CLICK HERE
  • Flatten the dough with the help of a rolling pin. Put the ball in. Flatten it a bit and fold the dough from all the sides. Seal it nicely so that potatoes should not come out
  • Flatten again with the help of rolling pin.
  • Heat a pan, put the paratha and cook it around 50% from both the sides.
  • Simultaneously heat oil in a pan. The authentic shops claim that they use clarified butter (ghee). I have used normal cooking oil
  • Once paratha is partially cooked, transfer it into hot oil and deep fry. keep changing the sides
  • Once its outer layer turns crispy, it is well cooked. Transfer it on an absorbent paper and serve hot

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aloo paratha

 

 

 

 

 

 

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