Indian cuisine is incomplete without its bread- which is in many forms. Chapati, Puri, Parathas and more. There are mind-boggling varieties of Puri and Paranthas.
Paranthas are savored all over India as a major breakfast option and whenever the hunger pangs strike. Talking about the variations there are simply so many. The staple favorites are Aloo Parantha, Gobhi Parantha, Mooli Parantha, and Mix Vegetable Parantha. I mean one can write an encyclopedia on various types of paranthas based on stuffing (vegetables, fruits or simply spice mix), kind of flour used and techniques!
Coming to today’s recipe which is called Achari (pickle) Masala Parantha, it is actually unique and I am sure you must have not yet tried it. The main ingredient here is, of course, the actual pickle and some pickle masala. Compared to other stuffed parantha you can make Achari masala parantha in a jiffy. It is much healthier and the time of the day doesn’t matter. All you need is pickle which is omnipresent in the Indian kitchen.
A nice cup of tea, along with Achari Masala Parantha is all you need to feel content both in stomach and head!
You should absolutely try Palak Parantha and Kache Kele ke Paranthe both are quite diverse!
Let’s get started with the recipe!
How to make Achari Masala Paratha
Achari Masala Paratha Recipe
Ingredients
- 1 and 1/2 Cup Wheat flour
- 1/4 Cup Maize Flour
- 1/4 Cup Semolina
- 2-3 Tbsp Pickle
- 1 Tsp Pickle Masala
- 1 Tsp Salt
Instructions
- In a large mixing bowl add wheat flour, maize flour, semolina, achaar masala, and salt to taste.
- Mix all the dry ingredients together.
- Now add chopped pickle and mix it well with the ingredients.
- Add water accordingly and knead the semi-soft dough.
- Drizzle 1 tsp oil and knead it again for a minute. Cover it with a lid and set it for 5-10 minutes.
- Taking a small dough ball, and flatten it between your palm, dust with flour and place it on chakhla, roll it to a medium-size roti.
- Heat a griddle and place the parantha on top of it, let it roast and then flip to the other side.
- Drizzle oil on top of the parantha and flip it over again.
- Cook until light golden from both sides.
- It is ready to be served on a plate.
Nutrition
It is mouthwatering indeed. Well, I won’t keep you here for long. Just hit your kitchen and get started with the recipe.
Your feedback is of utmost importance so do let me know in the comment section below.
Happy cooking!
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.
