Punjabi Aloo Paratha with anardana

Name: Punjabi Aloo Paratha with anardana
Cuisine: Indian
Ingredients: 1 boiled potato; 1 medium size onion(chopped finely); 1 tsp salt; 1 green chilli, finely chopped; 1/2 tsp red chili powder; 1/2 tsp coriander powder; 1/2 tsp crushed pomegranate seeds; 1/2 tsp garam Masala powder; 1 tsp grated ginger; 1/4 tsp ajwain; 1 tbsp Coriander leaves; 1 cup whole wheat flour; as needed water for kneading; 1/2 cup wheat flour for dusting; as required ghee

Ruchika Anand @FYS_feed_your_soul

#aloo

Ruchika Anand @FYS_feed_your_soul

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Ingredients

1boiled potato
1medium size onion(chopped finely)
1 tspsalt
1green chilli, finely chopped
1/2 tspred chili powder
1/2 tspcoriander powder
1/2 tspcrushed pomegranate seeds
1/2 tspgaram Masala powder
1 tspgrated ginger
1/4 tspajwain
1 tbspCoriander leaves
FOR PARATHA DOUGH:
1 cupwhole wheat flour
as neededwater for kneading
1/2 cupwheat flour for dusting
FOR ROASTING PARATA:
as requiredghee

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Steps

1

For stuffing
Peel and mash potato
Now take it in a bowl and mix ajwain, salt, red chilli powder, garam masala, coriander powder, finely chopped green chili, grated ginger, chopped onion,coriander leaves and crushed pomegranate seeds.
Mix everything well with hands
2

FOR PARATHA DOUGH
Take 1 cup of wheat flour in a bowl and add water in batches and knead the dough.
Keep it covered with for at least 20 minutes.
3

Making of parantha
Pinch a medium sized ball dough, roll little only.
Place the prepared aloo stuffing in the center.
Hold the dough from all the sides together and press the pleats from center.
sprinkle some flour and roll to a size of chapati.
4

ROASTING PARATHA On tawa :
Heat up tawa, place the rolled paratha and cook for a minute.
Flip it and apply ghee and press slightly.
Flip again once or twice till both the sides are cooked properly.
Take it in a plate and serve it hot with curd, pickle or butter.