One of the most famous delicacies of Indian food is Achar (Pickle). There is a wide variety of pickle available in market, pickles of different fruits and vegetables, pickles for different seasons. I am pickle lover and love to have it with each meal. Sometimes, I just add pickle to my paranthas. Today I’m sharing the recipe for Achari Parantha.
1 minute for each Parantha
15 minutes
5 Parantha
Butter
• 1 cup wheatflour
• ½ TBSP Red chilli powder
• ½ TBSP Haldi
• 1 TBSP Saunf
• 1 TBSP Kalaunji
• ½ TBSP Coriander Powder
• ½ TBSP Dry mango Powder
• Salt as per taste
• 1 TBSP Mustard Oil
• Ghee for making paranthas
Step 1: Take Wheat Flour in a big bowl. Kneed into a dough. It has to be a regular dough, like we do to make chapatis.
Step 2:Mix all the spices together in a bowl. Add I TBSP Mustard Oil and mix well.
Step 3: Take a small portion of the dough and make a flat, circular bread out of it. Note that it should be slightly thicker than a chapati but not too thick.
Step 4: Now evenly spread the achar mixture on the parantha. Fold the bread into a triangular/square shape. Now flatten the bread. It should not be thick at all, achari parantha is best eaten thin and crisp.
Step 5: Heat the tawa and add ½ spoon ghee. Place the bread on hot tawa. Let it cook.
Step 6: Once the parantha is cooked from one side, turn it upside down. Let the other side cook well.
Step 7: Now add some ghee on the tawa to make the parantha crispy and cook well until brown.
Step 8: Serve hot with any butter/pickle/vegetable/chutney
