How to make dhaba style potato paratha-
The first secret of making dhaba style paratha begins with flour. Do not just take wheat flour, but also add some gram flour to it. If you are taking two cups of wheat flour, then add 2-3 teaspoons gram flour to it. This will cause crispness in the paratha and the taste will also become like dhaba-style.
Knead the dough soft
The taste of paratha depends largely on the quality of flour. Always add a little water to the dough and knead soft. Finally add one teaspoon of desi ghee and leave it covered for at least 20 minutes. This will set the dough and it will also be easy to roll.
The biggest secret to making stuffing is not to mash the boiled potatoes. Grate the potatoes instead of hand or masher. This makes potatoes smooth and the spice does not burst while filling the paratha. Also, stuffing becomes more tasty.
Spicy filling spice
A lot of spices are added to the filing of dhaba-style potato. Add finely chopped green chillies, ginger, coarse fennel, red chili, garam masala, coriander powder, cumin powder, Kashmiri red chili, asafetida, asafetida, asafetida, asafoetida, asafetida, asafetida, asafetida and chaat masala to the grated potatoes. Add salt according to the taste. This stuffing gives the paratha dhaba-style touch.
Make dough dough and roll it lightly. Now apply light dry flour and desi ghee on it. Then put the spice ball in the middle and add the edges and give a bowl shape. Now roll out comfortably, but remember not to put too much pressure.
Perfect trick to bake
Add paratha only when the griddle is light hot. Do not apply ghee or oil in the beginning. First bake lightly on one side, then turn over and then bake desi ghee till they turn golden brown from both sides. This will make the parathas crispy from outside and soft from inside.
If you adopt these dhaba-style secret tips, then your potato parathas will become spicy, spicy and tasty every time. Whether children or big, all will become crazy about these parathas.
