Dhaba-Style Aloo Pyaz Paratha (Stuffed Potato & Onion Flatbread) with Instant Tomato-Garlic Chutney

Soft, fluffy, and generously stuffed North Indian flatbreads filled with a spiced potato-onion mixture, made in the authentic dhaba style. Served with a quick, tangy tomato-garlic chutney. This recipe ensures the filling reaches every corner and the parathas puff up beautifully without tearing.

IntermediateNorth IndianServes 4

Printable version with shopping checklist

Source Video
1h 13m
Prep
36m
Cook
13m
Cleanup
2h 2m
Total

Cost Breakdown

Total cost:$6.40
Per serving:$1.60

Critical Success Points

  • • Knead a soft, elastic dough and rest it well.
  • • Cool the onion filling base completely before mixing with potatoes.
  • • Grate, not mash, the boiled potatoes.
  • • Do not over-mix the filling after adding salt.
  • • Roll parathas gently to avoid tearing and ensure even filling.
  • • Cook parathas on a hot tawa and use ghee for authentic flavor.

Safety Warnings

  • • Use caution when handling hot pans and oil.
  • • Let filling cool completely before mixing with potatoes to prevent burns.
  • • Do not overfill blender with hot ingredients for chutney.
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