ANARDANA RECIPES

Steps:

• Grind dried pomegranate seeds with the water in which it was soaked into a smooth paste. Put the paste into a bowl.
• Cut potatoes into cubes. Heat oil in a non-stick pan.
• Add 1 cup water to pomegranate paste and mix well.
• Add ginger, garlic and onion to the pan and sauté for 1 minute.
• Place a strainer over a bowl and put a muslin cloth in it. Pour the diluted pomegranate paste in it and strain.
• Add potato cubes, salt and red chilli powder to the pan and mix well. Cook for 2-3 minutes.
• Add strained pomegranate liquid, mix well and cook for 1 minute. Add jaggery, mix well and cook for 4-5 minutes.

Steps:

• Heat 2 tablespoons of oil in a pan and add cumin seeds, onion, green chillies, salt, potato pieces, anardana powder and saute it and keep aside. Then mash the mixture and make the round balls.  Take a bowl and add all purpose flour, salt, buttermilk or yoghurt and mix thoroughly and add 1 tbs oil to make the medium soft dough. Take the small dumpling and press it using hands and keep the ball stuffing in the middle and close the edges. Then by using rolling pin roll the paratha.  Heat the tawa and cook the paratha on both sides by applying butter.