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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.
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- 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
- 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.
Achari Paratha Recipe Video
© 2019 Rajan Singh Jolly