Punjabi Dhaba-style aloo paratha recipe with tangy tomato chutney

Here is an easy to follow recipe for a Dhaba style aloo paratha recipe served with yummy tomato chutney. The aloo paratha tastes just like the ones that are served in Punjabi Dhabas. For the complete procedure of making the aloo paratha read the article.

My love for aloo ka paratha comes from my Punjabi genes. I make the most delicious aloo ka parathas, and I say so knowing the risk of being termed as pretentious. Let me lessen the impact, so I appear a little less vain, hopefully. The recipe isn't mine; it's a hand-me-down, but it is a simple recipe. Everyone on my mother's side of the family follows the same method for making potato stuffed paratha. And probably every Punjabi household has a similar recipe.

What's unique about the paratha that I make, is that I serve it with a dollop of butter and a delectable freshly prepared tomato chutney. The combination is lip-smacking good. You can serve it with curd and mango pickle, as many people do, but I would recommend the tomato chutney and butter combo.

I have served this quintessential North Indian breakfast to guests, and it has always been a hit. The paratha is tasty, filling and ideal for brunch. Back when I was in college, in Shimla, we'd walk a distance of nearly 1.5 km (one way) to Himkiran's Pappi Ka Dhaba for our weekly dose of dhaba-style aloo ka paratha,served with a fluffy, double-egg omelette and a cup of piping hot coffee garnished with a generous sprinkling of chopped nuts, all for just Rs.5. That was bliss.

I am sharing my family recipe of aloo paratha, let me know if yours is similar. There are a bunch of ingredients that go into the paratha, most of which are available in a North Indian kitchen. I have split the ingredients for the aloo paratha into three parts.

Ingredients - List A

  • 2 large potatoes or 4 medium sized potatoes
  • 4-6 green chillies
  • A few sprigs of green coriander (hara dhaniya)
  • 1 large onion
  • Salt to taste
  • ¼ tsp red chilli powder

Ingredients - List B

  • 1tsp fennel seeds (saunf)
  • 1 tsp carom seeds (ajwain)
  • 1 tsp cumin seeds (jeera)
  • 1 tbsp pomegranate seeds (anardana)

Spices for aloo paratha

Saunf, Jeera, Ajwain and Anardana for Punjabi Dhaba-style aloo paratha

Ingredients – List C

  • 2 cups whole wheat flour or multi-grained flour (maida or white flour can also be used)
  • Water as required
  • Oil or ghee as required


Knead the flour to a soft but firm dough. Cover and set aside for at least 10-15 minutes. Refrigerate in warm weather.

Meanwhile set the potatoes to boil. Do not overboil the potatoes. The trick is to keep them firm. The skin shouldn't split, for when that happens, water gets into the potatoes, and that ruins the filling. The water makes it difficult to stuff the potatoes in the paratha, as the potato mixture oozes out of the paratha while rolling.

I give two whistles and immediately place the pressure cooker under running water, to cool it, so that the pressure inside reduces. I open the cooker, remove the potatoes and set them on the kitchen counter. They continue to cook in their heat. If the potatoes are small, remove them after one whistle.

Grind the ingredients in list B, into a coarse powder. Chop onions and green chillies into small pieces, also chop the coriander and keep aside. Next, peel the potatoes and mash them. You can use a fork; I prefer to grate them, as it ensures that there are no lumps.

Mix all the ingredients from list A and B, but do so just before you are ready to make the parathas. If you mix them ahead, the onions will release water and make the mix watery. You don't want that.

Aloo paratha mix

Grated potatoes, onions and spices filling for aloo paratha

To prepare the paratha, take some dough and roll it into a ball, between your palms. Flatten it and scoop a generous amount of mashed potato filling into it. Pinch it close, gently flatten with fingertips and roll into a thick roundel aka paratha.

Transfer the paratha on a heated tawa. Semi-cook one side and flip it over. Apply ghee or oil and flip again, this time apply ghee/oil on the other side too. Flip back once the side gets cooked. It would have changed the colour.

Cook the paratha on both sides, and remove it from the tawa. Repeat the same process to make more parathas.

If you are having people over, you can semi-cook the parathas and refrigerate them. Skip the part where you apply the ghee. At the time of serving, put the paratha on a hot tawa, apply the ghee and proceed to cook.

Hot, sour and sweet tomato chutney

The tomato chutney is flavourful, and it's sweet, hot, and it is tangy. You can serve it on the side with a lot of other dishes. I particularly like it with Satu ki puri and also khichdi. I have substituted it for hari chutney, especially when eating dal-chawal.

Ingredients for the tomato chutney

  • 4 large tomatoes
  • 3-4 green chillies
  • 1" piece ginger
  • 4-5 pods garlic
  • ¼ tsp. jeera
  • ¼ tsp ajwain
  • ¼ tsp. red chilli powder
  • 2 tbsp. sugar
  • 1 tbsp. white vinegar
  • ¼ tsp. salt
  • 1 tsp. oil

Method for making the tomato chutney

Dice tomatoes into small pieces and finely chop the green chillies. Peel the garlic and ginger and grate them or pulverise in the mixer.

Heat oil in a pan and tip the jeera and ajwain into it. Add the ginger and garlic to the pan, when the spices begin to splutter. Sautée the ingredients for a minute and add the tomatoes and salt. Cook till the tomatoes turn into a mushy pulp.

Next, add the sugar and give the mixture a good stir. Cook for a minute, add chilli powder and vinegar and turn off the flame. Chill before serving with the paratha.

Recipe for aloo paratha with butter

Punjabi dhaba aloo paratha served with butter and tomato chutney

Serve the paratha

Serve the aloo paratha with a dollop of table butter and tomato chutney. You will taste a medley of flavours. The saltiness of the butter combined with the sweet, sour and hot chutney makes each bite of the aloo paratha explode in your mouth.

Know your food

Aloo paratha makes a heavy meal. It is fried in ghee or oil and served with butter, which adds to the calories. Just two parathas had for breakfast will keep you satiated until evening. I suggest you feast on them on your day off because they are known to induce sleep.

I look at aloo paratha as an indulgence. It is a calorie dense breakfast and not recommended for anyone who is watching their weight. The health benefits come from the whole wheat flour, which is nutrient rich and has a low glycaemic index. If you use multi-grain flour, as I do, the nutrient quotient increases many folds. There'll be no nutritional gain if you use maida.

Some people may have reservations about eating such a substantial breakfast and fear indigestion and heartburn. The inclusion of ajwain, saunf and jeera help with the digestion. The spices are known to promote healthy digestion.

Pomegranate seeds are high on the nutritional index. They are an excellent source of antioxidants, with high levels of vitamin C. They have anti-inflammatory properties, boost heart health, reduce cholesterol and aid digestion.

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Author: Umesh09 Jul 2019 Member Level: Platinum   Points : 3

An excellent and elaborate recipe of Aloo Paratha by the author. Aloo Paratha has many variations from place to place in our country and the Punjabi version with chutney is well illustrated in this article.

Aloo Paratha is very popular in our country and is available in almost all places especially the tourist places. Though simple Aloo Paratha is prepared by the housewives on a regular basis for the children who have a persistent demand for it but specially spiced and flavoured Aloo Paratha is always in big demand by the customers in the hotels and restaurants. The magic of a good tasty Aloo Paratha lies in its ingredients and the various combinations to make it tastier are accordingly undertaken by the Chefs. Aloo Paratha goes well with curd though many enjoy it with the chutney or pickle also.

Author: Anauj12 Jul 2019 Member Level: Diamond   Points : 4

You are right, there are many variations of the aloo paratha, and it is not restricted to places alone. The recipe is different in families too. My dad's side of the family uses just potatoes, onions, coriander leaves, green chillies and salt for the stuffing, and serves with butter. An aunt from Jaipur replaces the anardana with aamchoor, and another adds bhuna jeera powder. There are so many variations.

One of my friend's mother served it with boondi ka raita. In Punjab, the paratha is served along with a tall glass of Lassi. I also have it with aam ki launji. A tasty paratha must be crisp on the outside.

The parathas served in Delhi's Parathe wali gali are deep-fried

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