Achari Paratha Recipe (Pickled Indian Flatbread)

Updated on December 21, 2019
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Achari paratha
Achari paratha | Source

Paratha is a pan-fried Indian flatbread. Achari literally means "with pickle." Since this paratha is prepared with achari masala, which is a special spice mixture used to pickle a variety of ingredients, this bread is called achari paratha.

Achari paratha is best made with mango pickle masala, which is a particularly flavorful and thick type of masala. This type of masala mixes well into the flour when the dough is being prepared, and it produces a very flavorful paratha.

I have included a step-by-step video that illustrates and clarifies the entire paratha-making process.

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: 3 parathas


  • 1 cup atta (whole wheat flour), plus more for kneading
  • 1/2 cup besan (brown chickpea flour), (optional; if you prefer not to use besan, use 1 1/2 cups atta)
  • 1 green chilli, finely chopped
  • 3 tablespoons achar masala (mango pickle masala)
  • 1/4 teaspoon salt, or to taste
  • Water, as needed
  • Oil, as needed


  1. In a kneading dish, add the atta, besan, chopped green chilli, achar masala, and salt. Hand mix until well combined.
  2. Little by little, add water and knead to get a soft dough. Once the dough comes together, wet your fingers and knead the dough for 3 to 4 minutes. Cover with a damp cloth and let it rest for 15 minutes.
  3. Divide the dough into 3 equal portions. Heat a tawa (frying pan) over medium heat. While the tawa is heating, roll out the first paratha.
  4. Dip your hands in dry flour and take one portion of the dough. Dust the dough well with dry flour and roll it out into a paratha, about 6 to 7 inches round.
  5. Now fold the circular piece of dough in half and then once again so that it looks like a quarter of a pie (or like a triangle with a rounded bottom). Dust it again with dry flour and then roll it out into a triangular paratha. It can be as thick or thin as you want.
  6. Place the paratha on the hot tawa. After 30 seconds, flip it over. Cook the other side for about 1 minute and then flip it over again. Spread a little oil over the top surface, then flip it over and spread some oil over this side, too.
  7. Roast the paratha, flipping frequently, until it is well roasted on both sides. Adjust heat as required to low and back to medium while cooking.
  8. Transfer to a plate and finish making the other parathas similarly.
  9. Serve the achari parathas with hot tea or cold lassi, depending on the season.

Achari Paratha Recipe Video

3.5 stars from 6 ratings of Achari Paratha Recipe

© 2019 Rajan Singh Jolly


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    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      4 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank you Devika

    • profile image

      Devika Primic 

      4 months ago

      I like this idea for the flat bread and sounds different. A quick and easy recipe and I rate five stars.

    • profile image

      Shantanu Das 

      10 months ago

      Another great recipe idea. Your posts really help us a lot. You help us in this way

    • profile image

      Beylikdüzü Escort 

      11 months ago

      A new blog post buddy, thank you again, you're achieving very good work, I admire you so much, greetings from turkey mate.

    • profile image

      Avcılar Escort 

      13 months ago

      This sounds so flavorful judging from the ingredients and healthful as well. Thanks for sharing your recipe with us.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      17 months ago from From Mumbai, presently in Jalandhar, INDIA.

      It is indeed. Thank you for going through the recipe, Peggy.

    • Peggy W profile image

      Peggy Woods 

      17 months ago from Houston, Texas

      This sounds so flavorful judging from the ingredients and healthful as well. Thanks for sharing your recipe with us.

    • rajan jolly profile imageAUTHOR

      Rajan Singh Jolly 

      17 months ago from From Mumbai, presently in Jalandhar, INDIA.

      Thank you, Dianna.

    • teaches12345 profile image

      Dianna Mendez 

      18 months ago

      Another great recipe idea. I do love this type of bread with my salads.


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