How to Make Ultimate Dhaba style aloo paratha with mango garlic chutney

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The ingredients needed to make Dhaba style aloo paratha with mango garlic chutney:

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

Tasty Garlic Paneer Recipe - Dhaba Style!! Select slightly sour mango (not too sour) for this chutney. Peel the skin and grate the mango. In a pan, heat oil, add cumin seeds, when it sizzles, add coriander seeds, urad dal and red chillies.

Steps 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.

Peel the skin and grate the mango. In a pan, heat oil, add cumin seeds, when it sizzles, add coriander seeds, urad dal and red chillies. When dal turns golden brown, add chopped garlic, green chillies, curry leaves and grated. Aloo paratha is a popular Indian breakfast flatbread stuffed with spicy potatoes. Punjabi Aloo Paratha is very famous North Indian Style stuffed flatbread.

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