Make Dhaba Style Tandoori Aloo Paratha at home

Winter season is the perfect time to enjoy hot parathas and tea, especially when it comes to potato stuffed parathas. Every home has its own special recipe for making Aloo Paratha, but have you ever tasted Tandoori Aloo Paratha at a dhaba? If not, then making them at home and enjoying them is a great option. Let us know how you can make spicy Tandoori Aloo Paratha without a big tandoor.

Material:

• Wheat flour – about 2 cups
• Boiled potatoes – 4 to 5
• Oil – as per requirement
• Ginger – 1 inch (grated)
• Coriander – finely chopped
• Green chilli – chopped
• Coriander powder – 1 teaspoon
• Dry mango powder – ½ teaspoon
• Garam masala – ¼ teaspoon
• Red chilli powder – as per taste
• Salt – as per taste

How to make Tandoori Aloo Paratha:

1. knead the dough: First of all, prepare the dough by kneading it. Keep it a little soft, like you knead for normal paratha. Also add one spoon oil and some salt in it. Cover the kneaded dough with a cloth and leave it to set for 20 minutes.
2. Potato Stuffing: Mash the boiled potatoes well. Take care that there are no thick pieces of potato. Add coriander, green chilli, red chilli powder, dry mango powder, garam masala, grated ginger, coriander powder and salt to the mashed potatoes and mix well. Your tasty stuffing is ready.

Tips for tandoor taste:

1. Selection of utensils: To make Dhaba Style Tandoori Aloo Paratha without Tandoor, take a deep bottomed vessel (like a cooker or pot) and heat it on medium flame.
2. Rolling Paratha: While the vessel is heating, roll out the dough balls and fill the potato stuffing. Roll out the paratha a little thick.
3. Sticking the Paratha: When the vessel is hot, apply some water on your hands and stick the paratha on the side of the vessel. Keep in mind that stick it on the wet side so that it gets fixed well.
4. Bake: As soon as the paratha sticks well to the sides of the vessel, turn the vessel upside down. Keep the flame low and slowly rotate the vessel and cook the paratha thoroughly. In this way your paratha will get the smokey flavor of tandoor.
5. Serve: Make the rest of the parathas in the same manner and serve them hot with butter, green chutney, onion, curd or pickle.