Best Recipe Punjabi Aloo Parantha with anardanadhaba style Delicious Perfect

Fast recipe ultimate Punjabi Aloo Parantha with anardana(dhaba style) easy, fast, practical.

21 ingredients, 7 steps, cooking Punjabi Aloo Parantha with anardana(dhaba style)

How are you mother, at this time you can cook recipe Punjabi Aloo Parantha with anardana(dhaba style) with 21 ingredients and 7 steps. Below this is how to cook, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 21 ingredients and 7 stages of easy cooking Punjabi Aloo Parantha with anardana(dhaba style).

Ingredients all Punjabi Aloo Parantha with anardana(dhaba style)

1. It’s : FOR STUFFING:.
2. It’s 1 : boiled potato.
3. You need 1 : medium size onion(chopped finely) 1 tsp salt.
4. Prepare 1 : green chilli, finely chopped.
5. You need 1/2 tsp : red chili powder.
6. Prepare 1/2 tsp : coriander powder.
7. Prepare 1/2 tsp : crushed pomegranate seeds.
8. Prepare 1/2 tsp : garam Masala powder.
9. It’s 1 tsp : grated ginger.
10. Prepare 1/4 tsp : ajwain.
11. Prepare 1 tbsp : Coriander leaves.
12. Prepare : FOR PARATHA DOUGH:.
13. You need 1 cup : whole wheat flour.
14. Prepare : water as required for kneading.
15. Prepare 1/2 cup : wheat flour for dusting.
16. It’s : FOR ROASTING PARATA:.
17. Prepare : ghee as required.
18. You need : FOR SERVING ANYTHING OF YOUR CHOICE :.
19. Prepare : Butter.
20. It’s : Pickle.
21. It’s : Dahi.

If all raw materials Punjabi Aloo Parantha with anardana(dhaba style) it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking Punjabi Aloo Parantha with anardana(dhaba style)

1. 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

1. 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.

1. Making of parantha

Pinch a medium sized ball dough, roll little only.

Place the prepared aloo stuffing in the center.

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

sprinkle some flour and roll to a size of chapati.

1. ROASTING PARATHA RECIPE:

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

1. Flip again once or twice till both the sides are cooked properly.
   
2. Take it in a plate and serve it hot with curd, pickle or butter.
   
3. Finish and Enjoy.

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