Recipe by : Sanjeev Kapoor
Ingredients
Whole wheat flour (atta) 2 cups
Potato,boiled 2 medium
Pomegranate seeds (anardana) 1 teaspoon
Red chilli powder 1 teaspoon
Green chilli,chopped 1
Salt to taste
Butter 4 tablespoons
Method
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.
Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make small balls .
Cover with a wet cloth and keep aside for five minutes. Take a small balls and flatten it by pressing. Place potato mixture on it and again make it into a balls.
Seal the edges completely so that potato stuffing does not come out. Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.
Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.
Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.
Serve hot with fresh yogurt or mango pickle.
Whole wheat flour (atta) 2 cups
Potato,boiled 2 medium
Pomegranate seeds (anardana) 1 teaspoon
Red chilli powder 1 teaspoon
Green chilli,chopped 1
Salt to taste
Butter 4 tablespoons
Method
Sieve flour with half a teaspoon of salt. Mix with three-fourth cup of water gradually and knead to make a smooth dough. Cover with a damp cloth and keep aside for fifteen minutes.
Grate the potatoes. Grind pomegranate seeds to a coarse powder. Mix potatoes, pomegranate seeds, red chilli powder, green chilli and salt. Divide it into four equal portions Divide dough into eight equal portions and make small balls .
Cover with a wet cloth and keep aside for five minutes. Take a small balls and flatten it by pressing. Place potato mixture on it and again make it into a balls.
Seal the edges completely so that potato stuffing does not come out. Flatten these balls, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter. This is now called a parantha.
Heat a tawa, place parantha on it and cook on moderate heat for three minutes. Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.
Turn it and again pour half a tablespoon of oil or butter on other side. Cook on low heat till golden brown.
Serve hot with fresh yogurt or mango pickle.
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