Punjabi Aloo Parantha with anardana(dhaba style)

FOR STUFFING

Peel and mash potato

Now take it in a bowl and mix ajwain, salt, red chilli powder, garam masala, coriander powder, finely chopped green chili, grated ginger, chopped onion,coriander leaves and crushed pomegranate seeds.

Mix everything well with hands

FOR PARATHA DOUGH

Take 1 cup of wheat flour in a bowl and add water in batches and knead the dough.

Keep it covered with for atleast 20 minutes.

Making of parantha

Pinch a medium sized ball dough, roll little only.

Place the prepared aloo stuffing in the center.

Hold the dough from all the sides together and press the pleats from center.

sprinkle some flour and roll to a size of chapati.

ROASTING PARATHA RECIPE:

Heat up tawa, place the rolled paratha and cook for a minute.
Flip it and apply ghee and press slightly.

Flip again once or twice till both the sides are cooked properly.

Take it in a plate and serve it hot with curd, pickle or butter.