Achari Paratha | Pickled Paratha || How to make achari paratha with step-by-step photos...
Achari Paratha is a delicious, tangy, and relishes breakfast recipe that is made with fine flour, semolina, pickles masala, and some basic spices along with coriander leaves and chilies.
Paratha is a common menu for breakfast, lunch, or dinner in every Pakistani kitchen and especially in the Punjab region.
There are huge varieties of or a number of parathas. Just cook the paratha and serve it along with tea, coffee, or yogurt.
As I promised in my previous posts I am going to start sharing cooking videos on my blog as well so today you will get Kheer video recipe with this
The actual reason for making achari paratha by
inspiration from Mateen Food Center. a most renowned local restaurant in
Karachi. Once I visited there where I
had the first time achari paratha with doodh
patti. the most amazing taste with a bit of tangy flavor. since then I made
a plan to make paratha at home
Though the taste didn’t the same substantially I
could achieve the same taste
For the best result follow my detailed step-by-step photo, instructions, and tips above the recipe card
Recipe note:
Flour: I have used fine flour
if you haven’t available fine then can be used all-purpose flour instead of
fine flour
Semolina: adding semolina brings crispiness
to paratha. you can also skip this ingredient if you required soft paratha
Pickle: using a mix
achar masala to make it tangy and flavored in paratha, whereas mango pickle and green
chili pickle also can be used
Alternately, if you like just flavor, not a tangy
taste then add achar gosht masala powder to the flour
For more paratha recipes:
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Combine flour, black pepper powder, salt, coriander powder, nigella, and semolina, and mix pickle masala
Add chopped coriander leaves, green chilies, and
oil
Mix up all ingredients with flour until turns crumbly. Next, begin to knead the dough using little by little water. Once the dough is formed. Transfer onto the working area
And start kneading by using your palm till turns into a soft dough, Neither sticky nor loose. Transfer into the bowl and leave it aside for resting about 15 minutes
Cut the dough into equal portions, And give a ball shape to each portion, Flour the rolling area.
Roll the dough ball into a very thin sheet
almost transparent, and make thin strips over the rolled ball with the help of
a pizza cutter or sharp knife then apply ghee/oil over the strips
And then sprinkle flour, and start rolling from one
edge to another
Prepare all paratha dough the same way
Preheat the tawa on medium flame
Flour the area and take one prepared paratha
ball
And then roll out the paratha into a flat disc
using a rolling pin and flour.
Add 1 tbsp ghee and place the paratha to cook for 1-2 minutes and flip. Add another 1 tbsp ghee/butter/oil and cook
Use additional ghee/butter/oil if required cook
for further 2-3 minutes till golden brown
Achari Paratha is ready.
Transfer to the serving plate
Serve quick achari paratha with doodh
patti chai or spiced yogurt.
Pickled Paratha is a delicious, tangy, and relishes breakfast recipe that is made with fine flour, semolina, pickles masala, and some basic spice..
Ingredients:
- 350g, fine flour
- 30g, semolina
- 60g, mix pickle masala chopped
- 2 tbsp, oil
- ½ tsp, salt
- 1 tsp, crushed coriander powder
- 1/6 tsp, nigella
- ½ tsp, black pepper powder
- As required, olive oil/ghee/butter
- A handful, of fresh coriander leaves
- 3-4 pcs, green chilies
- Combine flour, black pepper powder, salt, coriander powder, nigella, and semolina, and mix pickle masala
- Add chopped coriander leaves, green chilies, and oil
- Mix up all ingredients with flour until turns crumbly
- Next, begin to knead the dough using little by little water
- Once the dough is formed
- Transfer onto the working area
- And start kneading by using a palm till turns into a soft dough
- Not too sticky or loose
- Transfer into the bowl and leave it aside for resting for about 15 minutes
- Cut the dough into equal portions
- And give a ball shape to each portion
- Flour the rolling area
- Take one dough ball at one time, and flatten a ball between the palm
- Roll the dough ball into a very thin sheet almost transparent, and make thin strips over the rolled ball with the help of a pizza cutter or sharp knife then apply ghee/oil over the strips
- And then sprinkle flour, and start rolling from one edge to another
- Next, Gently start rolling the rope like a snail, press the end gently in the middle
- Prepare all paratha dough the same way
- Preheat the tawa on medium flame
- Flour the area and take one prepared paratha ball
- And then roll out the paratha into a flat disc using a rolling pin and flour.
- Add 1 tbsp ghee and place the paratha to cook for 1-2 minutes and flip.
- Add another 1 tbsp ghee/butter/oil and cook
- Use additional ghee/butter/oil if required cook for further 2-3 minutes till golden brown
- Achari paratha is done
- Prepare more parathas in the same way.
- Transfer to the serving plate
- Serve quick achari paratha with doodh patti chai or spiced yogurt.
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