Achari Paratha Recipe (Pickled Indian Flatbread)

Author:: Rajan Singh Jolly

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

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

Ingredients

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

Instructions

In a kneading dish, add the atta, besan, chopped green chilli, achar masala, and salt. Hand mix until well combined.
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.
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.
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.
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.
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.
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.
Transfer to a plate and finish making the other parathas similarly.
Serve the achari parathas with hot tea or cold lassi, depending on the season.