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

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We hope you got insight from reading it, now let’s go back to dhaba style aloo paratha with mango garlic chutney recipe. You can cook dhaba style aloo paratha with mango garlic chutney using 24 ingredients and 9 steps. Here is how you cook it.

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

Trader Joe's Mango Ginger Gourmet Chutney Inspired By the Chutneys of India Great on Sandwiches , Hot or Cold Meats by Trader Joe's [Foods]. Savory potato patties with channa masala, yogurt and house chutneys. 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.

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