Aloo Anardana Paratha Recipe

Name: Aloo Anardana Paratha
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Boiled and mashed -2 potatoes, Pomegranate seeds (anardana),, roasted and powdered - 1, teaspoon, and more.

Yes, Aloo Anardana Paratha falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Anardana Paratha

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions