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How to make Jammu Ka Aloo Anardana Parantha - Paranthas stuffed with a tangy mixture of potatoes and pomegranate seeds

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This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes (आलू), Dried Pomegranate Seeds

Cuisine : Kashmiri

Course : Breads

Jammu Ka Aloo Anardana Parantha
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Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!

 

For more recipes related to Jammu Ka Aloo Anardana Parantha checkout Aloo Luchi, Potato and Rosemary Focaccia, Aloo ke Paranthe. You can also find more Breads recipes like Parantha, Focaccia, Bajre Ki Roti With Raw Banana Stuffing, aloo prantha.

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Jammu Ka Aloo Anardana Parantha Recipe Card

Jammu Ka Aloo Anardana Parantha
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Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Jammu Ka Aloo Anardana Parantha Recipe

  • Potatoes boiled and mashed 2 medium

  • Dried Pomegranate Seeds roasted and powered 1 teaspoon

  • Whole wheat flour (atta) 2 cups

  • Salt to taste

  • Milk 2 tablespoons

  • Yogurt 2 tablespoons

  • Onion, chopped 1/2 medium

  • Red chilli powder 1/2 tablespoon

  • Green chillies, chopped 2

  • Chaat masala 1 teaspoon

  • Fresh coriander leaves bunch 1/4 medium

Method

Step 1

Take the whole wheat flour in a bowl, add salt, milk, yogurt and sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes.

Step 2

Divide the dough into eight portions. Add onion to the mashed potato along with salt, red chilli powder, green chillies, roasted anardana powder, chaat masala, coriander leaves and salt and mix well.

Step 3

Divide into eight portions. Roll out each portion of the dough into a small puri, place one portion of potato stuffing in the center, gather in the edges and roll out into a ball. Further roll into a parantha. Similarly make the remaining paranthas.

Step 4

Heat a tawa. Place a parantha on it and roast for half a minute. Flip and pat on some water on the upper side. Flip again and pat some water on the other side too. Continue to roast till both the sides are evenly lightly browned.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.