Kashmiri
Aloo Anardana Paratha
- Duration: 30 minutes
- Serves: 3–4 people
-
Spice Level: Medium
Authenticity Slice
The flavour of the paratha comes from the anardana. Hence, it is recommended to use pomegranate seeds and not powder for the recipe whilst cooking this mouth-watering spicy Kashmiri delicacy.
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Trivia Tadka
Deliciously spicy in taste, aloo anardana paratha takes its flavour from dried pomegranate seeds. Stuffed with a variety of flavours, this paratha is too delectable to be ignored!
Ingredients
For the stuffing
- Dried pomegranate (anardana) seeds (1 tbsp)
- Potato (aloo), medium size (3)
- Onion, medium-size, finely chopped (1)
- Salt ( to taste)
- MTR Haldi/Turmeric Powder (1 1/2 tsp)
- Coriander leaves (hara dhaniya), (chopped) (1/4 cup)
- MTR Lal Mirch/Red Chilli Powder (1 tsp)
- MTR Chaat Masala (1 tsp)
- Green chilli (hari mirch), chopped (2)
For the dough
- Whole-wheat flour (atta) (3 cups)
- Salt (to taste)
- Yogurt (dahi) (3 tbsp)
- Carom seeds (ajwain) (1/2 tsp)
Method
- Steam-cook potatoes with 1 tsp MTR Haldi/Turmeric Powder.
- Set aside to cool. Peel and grate the cooled potatoes.
- Dry roast anardana for a minute or two in a pan, once cool grind it to a coarse powder and set aside.
- Heat a teaspoon of oil and sauté onions till they are translucent. Turn off the heat and allow them to cool.
- Add salt, onion, chillies, remaining MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, anardana powder, MTR Chaat Masala, coriander leaves to the grated potatoes and mix well.
- To prepare the dough, mix flour, salt and ajwain seeds.
- Add yogurt and combine well to form a breadcrumb-like mixture.
- Now add warm water, 1 tbs at a time, and bind a soft dough.
- Coat the dough with a 1 tsp of oil and set aside covered for 15 mins.
- After 15 mins, divide the dough into 12 equal portions.
- Make small discs of the dough with edges that are very thin and the centre that is thicker.
- Place one portion of the stuffing on the disc and bring the sides of the disc to the centre, to cover the filling, and then seal it.
- Dust the paratha with dry flour and press it with your fingers. Roll it with a rolling pin into a 6–7 inch diameter roundel.
- Heat a tawa over medium heat. Place the paratha over the pre-heated tawa.
- Flip the paratha after 15 seconds or when brown spots appear on it.
- Smear 1 tsp of oil over the paratha, flip again and smear half a tsp of oil.
- Cook until brown spots appear on both sides of the paratha and it is crisp.
- Serve this yummy paratha warm, with fresh yogurt, pickle and tea as a Kashmiri breakfast.
