Aloo Anardana Paratha

• Boiled and mashed -2 potatoes
• Pomegranate seeds (anardana),
• roasted and powdered - 1
• teaspoon
• Whole wheat flour (atta) - 2 cups
• Salt to taste
• Milk - 2 tablespoons
• Yoghurt - 2 tablespoons
• Onion, chopped - 1 small
• Red chilli powder - 1/2 teaspoon
• Green chillies, chopped - 2
• Chaat masala - 1 teaspoon
• Chopped fresh coriander leaves (hara dhania) - 2 tablespoons

1. Take the whole wheat flour in a bowl, add salt, milk, yoghurt and sufficient water and knead into a soft
2. dough. Cover with a damp cloth and set aside for 15 minutes. Divide the dough into eight portions.
3. Add the onions to the mashed potatoes along with salt, red chilli powder, green chillies, roasted anardana
4. powder, chaat masala, coriander leaves and salt and mix well. Divide into eight portions.
5. Roll out each portion of the dough into a small puri, place one portion of potato stuffing in the centre,
6. gather in the edges and roll out into a ball. Further roll into a parantha. Make the remaining paranthas
7. similarly.
8. Heat a tawa. Place a parantha on it and roast for half a minute. Flip and pat on some water on the upper
9. side. Flip again and pat some water on the other side too.
10. Continue to roast till both the sides are evenly browned.

potatoes, pomegranate seeds, flour, salt, milk, onion, red chilli powder, green chillies, fresh coriander

Taken from www.epicurious.com/recipes/member/views/aloo-anardana-paratha-52973421 (may not work)