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