pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style |
by Tarla Dalal

pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style | with 21 amazing images.

To make pyaz aur anardane ki roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each roti using a little oil till the rotis turn brown in colour from both the sides. Serve immediately with fresh curds or raita.

An easy and tasty roti that is nevertheless a delicacy that you will enjoy and remember for a long while, the Indian anardana roti has an ultimate aroma and flavour unlike anything you have tasted before.

While onion itself has a strong aroma, here the dried and roasted pomegranate seeds play a more notable role. We recommend that you make fresh anardana powder to enjoy the true authentic flavour of anardana paratha.

Serve Punjabi paratha with anardana - dhaba style for breakfast, brunch or pair it with a bowl of fresh curd / raita to make a satiating meal. With not too much effort, you will have a flavoursome Indian meal on table which is easy to digest and nutritious too!

Tips for pyaz aur anardane ki roti. 1. Since the ingredients are all mixed into the dough, make sure you chop the onions very finely to make rolling easy. 2. To make it healthy, cook each roti with ¼ tsp of oil, preferably peanut oil.

Enjoy pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style | with step by step photos.

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Pyaz Aur Anardane ki Roti recipe - How to make Pyaz Aur Anardane ki Roti

For Pyaz Aur Anardane ki Roti
1 cup finely chopped onions
2 tbsp pomegranate seeds (anardana) , roasted and ground
1 1/2 cups whole wheat flour (gehun ka atta)
2 tsp finely chopped green chillies
2 tsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving With Pyaz Aur Anardane ki Roti
fresh curd (dahi)
raita

Method
For pyaz aur anardane ki roti

To make pyaz aur anardane ki roti, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each roti using a little oil till the rotis turn brown in colour from both the sides
Serve the pyaz aur anardane ki roti immediately with fresh curds or raita.

Nutrient values (Abbrv) per roti

Energy	105 cal
Protein	2.5 g
Carbohydrates	15.6 g
Fiber	2.5 g
Fat	3.9 g
Cholesterol	0 mg
Sodium	4.4 mg

Click here to view calories for Pyaz Aur Anardane ki Roti

Pyaz Aur Anardane ki Roti recipe with step by step photos

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For roasting anardana powder

This is what pomegranate seeds look like.
To roast pomegranate seeds, place them on a hot non-stick pan.
Dry roast till they turn crisp and aroma comes out from the seeds.
Since we need a small amount, we are going to make small pieces of roasted pomegranate seeds with a mortar and pestle. Put in a mixer and powder them if you are doing a big batch.

This is what the roasted and ground pomegranate seeds look like.
You can store pomegranate seeds in the fridge for one month. Store in an airtight glass jar.

For pyaz aur anardane ki roti

To make pyaz aur anardane ki roti recipe | anardana paratha | Indian anardana roti | Punjabi paratha with anardana - dhaba style, we need onions. Choose onions with tightly closed necks that are absolutely dry, avoiding those with a thick, woody centre in the neck. The skin should be bright and shiny. If you notice dark, powdery patches under the skin, pass it up as this is an indication of a common mold which will eventually spoil the flesh.
Finely chop 1 cup of onions and add it into a deep bowl.
To this add 2 tbsp of pomegranate seeds powder.

Add 1½ cups of whole wheat flour.
Add 2 tsp finely chopped green chillies.
Add 2 tsp of ghee.
Finally add salt as per taste.
Mix all the ingredients of anardana paratha well with your fingertips.

Knead into a semi-stiff dough using enough water.
Divide the dough into 6 equal portions.
Roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook each Punjabi paratha with anardana - dhaba style for a bit without oil and flip over and do the same.
Cook one side till lightly browned using oil. Flip over and cook the other side as well.