This Dhaba Style Aloo Paratha recipe will be your go to recipe for perfect aloo paratha everytime. And with a storage method to make and freeze the parathas for a quick breakfast or sehri anytime. #HappyCookingToYou #FoodFusion #Paratha #alooparatha #digitalammi #easyramadanrecipes
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Recipe in English:

Ingredients:
Prepare Potato Filling:
Cooking oil 23 tbs
Lehsan (Garlic) chopped 1 tbs
Hari mirch (Green chilli) chopped 1 tbs
Aloo (Potatoes) boiled 600g
Tandoori masala 1 tbs
Chaat masala 1 tsp
Himalayan pink salt 1 tsp or to taste
Lal mirch powder (Red chilli powder) ½ tsp or to taste
Zeera (Cumin powder) roasted & crushed ½ tbs
Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
Haldi powder (Turmeric powder) ¼ tsp
Baisan (Gram flour) roasted 3 tbs
Hara dhania (Fresh coriander) chopped handful
Prepare Paratha Dough:
Ghee (Clarified butter) 3 tbs
Maida (Allpurpose flour) sifted 500g
Chakki atta (Wholewheat flour) sifted 1 Cup
Sugar powdered 2 tbs
Baking soda ½ tsp
Himalayan pink salt 1 tsp
Doodh (Milk) warm 1 & ½ Cup
Cooking oil 1 tsp
Cooking oil

Directions:
Prepare Potato Filling:
In a wok,add cooking oil,garlic & fry until golden.
Add green chilli & mix well.
Turn off the flame,add potatoes & mash well with the help of masher.
Turn on the flame,add tandoori masala,chaat masala,pink salt,red chilli powder,cumin seeds, coriander seeds,turmeric powder,gram flour,fresh coriander,mix well & cook on low for 34 minutes.
Let it cool.
Paratha Paratha Dough:
In a bowl,add clarified butter & whisk well until it changes its color (23 minutes).
Add allpurpose flour,wheat flour,sugar,baking soda,pink salt & mix well until it crumbles.
Gradually add milk,mix well & knead until dough is formed.
Grease dough with cooking oil,cover & let it rest for 1 hour.
Take a small portion of dough,make a ball & grease with cooking oil & roll out into thin sheet with the help of rolling pin.
Apply cooking oil & sprinkle dry flour,fold two parallel sides of the dough & roll up into pin wheel.
Cut & divide into two portions (80g each),sprinkle dry flour & roll out with the help of rolling pin.
Cut rolled doughs with the help of 7inches round dough cutter.
Place one rolled dough on a plastic sheet,add & spread prepared potato filling 2 tbs,apply water,place another rolled dough,press & seal the edges.
Place another plastic sheet & paratha,apply cooking oil & layer all parathas on each other with plastic sheet in between.
Can be stored (zip lock bag) for up to 2 months in freezer.
On greased griddle,place frozen paratha,apply cooking oil & fry on low flame from both sides until golden brown (makes 6).
Instruction for Preparing:
Preheat griddle & add oil/butter.
Don’t defrost frozen paratha, directly place on griddle.
Fry from both sides until golden & crispy.