Jammu Ka Aloo Anardana Parantha

Paranthas stuffed with a tangy mixture of potatoes and pomegranate seeds This recipe has featured on the show Khanakhazana.

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Jammu Ka Aloo Anardana Parantha
Main Ingredients Potatoes, Dried Pomegranate Seeds
Cuisine Kashmiri
Course Breads
Prep Time 51-60 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Jammu Ka Aloo Anardana Parantha

  • 2 medium Potatoes boiled and mashed
  • 1 teaspoon Dried Pomegranate Seeds roasted and powered
  • 2 cups Whole wheat flour (atta)
  • to taste Salt
  • 2 tablespoons Milk
  • 2 tablespoons Yogurt
  • 1/2 medium Onion, chopped
  • 1/2 tablespoon Red chilli powder
  • 2 Green chillies, chopped
  • 1 teaspoon Chaat masala
  • 1/4 medium Fresh coriander leaves bunch


  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.
  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.
  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.
  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.
  5. Serve hot.

Nutrition Info

Calories 1329
Carbohydrates 270.2
Protein 44.4
Fat 8.1
Other Fiber Iron- 17.1mg