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Achari Paratha | Pickled Paratha || How to make achari paratha with step-by-step photos...
Achari Paratha is a delicious, tangy, and relish breakfast recipe that is made with fine flour, semolina, pickle 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 the Kheer video recipe with this.
The actual reason for making achari paratha was inspired by
inspiration from Mateen Food Center. a most renowned local restaurant in
Karachi. Once I visited there, where I
had achari paratha for the first time 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 wasn’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.
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Recipe note:
Flour: I have used fine flour. If youdon’tt available f, then all-purpose flour can be used instead of
fine flour.
Semolina: Adding semolina brings crispiness
to paratha. You can also skip this ingredient if you require soft paratha.
Pickle: using a mix of achar masala to make it tangy and flavored in paratha, whereas mango pickle and green
chili pickle can also be used
Alternatively, 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 it turns crumbly. Next, begin to knead the dough using a little water. Once the dough is formed. Transfer to the working area.
And start kneading by using your palm till it 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,t
almost transparent, and make thin strips over the rolled ball with the help of
a pizza cutter or sharp knife,fe then apply ghee/oil over the str.ips
And then sprinkle flour, and start rolling from one
edge to another. ther
Prepare all the 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 coo.k
Use additional ghee/butter/oil if required, and cook
fa or 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.
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Pickled Paratha is a delicious, tangy, and relish breakfast recipe that is made with fine flour, semolina, pickles masala, and some basic spices.
Ingredients:
- 350g, fine flour
- 30g, semolina
- 60g, mix pickle masala chopped
- 2 tbsp oil
- ½ tsp salt
- 1 tsp, rushed 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 it turns crumbly
- Next, begin to knead the dough using a little water
- Once the dough is formed
- Transfer to 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 to rest 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 atae time, and flatten it between the palms
- 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, and press the end gently in the middle
- Prepare all the 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, and cook for a 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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