Tandoori Aloo Parantha

National Highway 1 is a very famous & busy highway from Delhi all the way to Amritsar. Approx 1 hr from Delhi there is a Dhaba Trail near Murthal. Because of these Dhaba's the highway is also been called as Dhaba Express Way. 

There are few very famous one's like Amrik Sukhdev, Gulshan, Pahalwan, Ahuja, Jhilmil and many more. Most of the Dhaba's are pure vegetarian. One of the most common and famous specialty of these Dhaba's are Parantha's with a dollop of fresh white butter. You can enjoy Aloo Parantha, Pyaz Ka Parantha, Aloo Pyaz ka Parantha, Gobhi Parantha, Paneer Parantha and the list goes on and on. 

These Parantha's are different from Parantha Wali Gali Parantha's in Chandani Chowk, Delhi. These are not deep fried or tawa parantha's but these are tandoori parantha's (oven baked). 

For me and my husband murthal dhaba visit is a must to go on our trip to India. Living outside of India from quite a few years and being a punjabi blood had to replicate these parantha's at home. 

Have done many many attempts, and finally nailed it. Had to anything for the craving right :)

For this recipe, credits to my most loving Nanni Ma. She is the best cook i have ever known and an inspiration behind my cooking journey. She suggested me the pressure cooker method and woppieeee that's it - that was the key. 

I don't have the video with me right now but next time will record it and share for sure as they say pictures and video's are definitely more than thousand words.

Ingredients

For approx 4-5 medium size Aloo Pyaz parantha's

• 2 Cups Wheat Flour 
• 1 tbsp vegetable or canola oil
• Water to knead the dough
• 2 large boiled potatoes (rustic are the best one to use)
• 1 chopped medium size red onion
• 1 chopped green chilli
• 1 tbsp grated ginger 
• 2-3 tbsp chopped coriander 
• 2 tsp coriander powder 
• 1/2 tsp red chili flakes or powder
• 1 tsp garam masala powder 
• 1/2 tsp black pepper powder
• 1/4 tsp amchoor powder
• 1/2 tsp cumin powder (optional)
• salt to taste

Directions

For Dough

1. In a bowl take a wheat flour make a well and add oil
2. Mix oil in the wheat flour 
3. And now with water knead the dough. Dough should not be too tight but should be soft, even softer than what we usually make for Tawa Chapati's. This is key, knead the dough as very soft. 

For Stuffing

1. In a bowl mash the potatoes 
2. Add chopped Onion, Green chili, Ginger, coriander 
3. Followed by all the spices mentioned 
4. Mix it well, taste it and adjust the spices as per your taste
5. Your stuffing is ready

Method

1. Take a portion of dough, roll it with a rolling pin for about 1/4 size of actual parantha
2. Fill in 2 full spoons of stuffing 
3. Seal it well and roll it again on a flat surface with the help on rolling pin
4. Now for tandoori taste, take a pressure cooker with no lid put it on the flame cook top with as upside down
5. Once the cooker is completely hot, you will see the very light redness.. To test it if its hot enough turn it around, sparkle some drops of water. You will hear the sizling sound. Our cooker as tandoor is ready
6. Now take a parantha apply water on one side and stick that side to the inside wall of pressure cooker. Cautious cooker is very very hot, always use oven gloves to avoid burn on hands
7. Cook Parantha on medium flame with pressure cooker in upside down position
8. It will usually take 5-10 mins, however keep checking in between
9. Once done with the help of tongs (chimta), take the parantha out. If any side you think is not yet cooked. Put that side directly on the flame for few seconds 
10. I usually make two parantha's at a time. As a first timer i advise you to make one at a time.

Enjoy these delicious parantha's with yoghurt, butter and pickle. You can also try the laccha (layers) parantha in the cooker. 

Coming upon soon is the same recipe for my friends who wants to cook on induction top and in the electric oven.