Difficulty: Easy, Cook Time: 20 mins, Core Ingredient: Pickle/Achar, Servings: 5, Calories: 360
Description: A hearty aromatic aloo paratha with the addition of spicy fiery achar, makes this paratha ideal for breakfast, lunch and dinner!
Boiled grated Potato 1 cup
Fennel Seeds 1 tsp.
Cumin Seeds 1 tsp.
Kalonji Seeds Â˝ tsp.
Coriander powder 1 tsp.
Red Chili powder Â˝ tsp.
Achar powder ÂĽ tsp.
Fine chopped Green Chili 1-2
Fine chopped Coriander leaves 2-3 tbsp.
Pickle Achar Masala 1tbsp.
Wheat flour 1 cup
Water Â˝ cup
Cooking Oil & Salt
Heat pan at medium heat and add 1-2 tsp. of oil in it. Add fennel seeds, cumin seeds, kalonji and let them cook for few seconds. Now add achar powder, coriander power, chili powder, coriander leaves and green chilly mix in the grated potatoes. Cook and mix for 2 minutes. Now add salt and pickled achar masala, mix, sautĂ© and cook for another 2 minutes. Switch off the heat and transfer the potato mixture in a bowl and let it cool down.
In mixing bowl take flour, add salt and add little water at a time and knead into dough.Â Take some oil and smooth out the dough, then cover and let itÂ rest for 15-20 minutes.Â After 20 minutes knead once again and divide it in 4 parts thenÂ rollÂ into a ball.
Take potato mixture and divide it also in 4 portions. Now take one dough ball, dip it in dry flour and roll it to a small circle. Put one potato ball in the center keeping almost 2â€ť space from the side. Hold the edge from one side and start pleating. Bring pleats in the center and join them together. Make sure there is no space and pleats are joined well otherwise stuffing will come out. Press the pleats gently in the center. Now dip it in the dry flour. Keep the dough ball pleats side down and roll gently.
Heat tawa or pan at medium heat and put the rolled paratha on it. When paratha gets bubbles and it is little brown from down, turn it over and apply ghee/oil or butter and gently press with spatula. Flip it over and apply oil on this side too. Gently press it especially towards the edges so they also get cooked properly. Cook till paratha gets nice brown spots and becomes crispy from both the sides.
Achari aloo paratha is ready to serve.
Note: You can serve them straight from pan hot and crisp or store them in a hot pot between layers of paper napkin. Any achar can be mashed with fork to get achar masala.Â
Have something to add to this? A secret ingredient of yours to make it even more special? Let us know in the comments below!