These Achaari Parathas Are A Flavourful Delight

Parathas are a common breakfast and snack item in India. Found in dhabas and restaurants alike, parathas are a comfort meal for many. While parathas are more commonly eaten in the morning, people consume them as a meal for lunch and dinner too. They are relished in many varieties across homes. From mooli and aaloo to pyaaz and paneer, there are myriad varieties of ingredients that can go in to a paratha. This pancake can be cooked on a tawa or a tandoor. It is relished with curd, chutneys and achaar. However, what if we told you that these condiment could instead be an ingredient? Yes, you read that right. Chef Kunal Kapur recently blessed our feeds with the recipe to achaari parathas, a delicacy that packs the punch of achaars on to the paratha. The recipe is an extremely simple one, however it is divided in to two steps. The first step entails making of the achaar that is to be stuffed in to the paratha. Since mangoes are in season, the best achaar that will serve as an ingredient is mango pickle or aam ka achaar.  Here’s a recipe for mango pickle by Chef Kunal: 

Aam Ka Achaar: 

1. 1no dry red chilly
2. Handful curry leaves chopped
3. ½/tsp heeng (asafoetida)
4. Salt
5. ½/cup oil
6. 1 tbsp mustard seeds
7. 12-15 nos garlic cloves
8. 2½ tbsp kashmiri chilli powder

Method: 

1. Heat a pan and add oil. Add dry red chilli followed by mustard seeds. Once they pop add curry leaves, garlic cloves and toss them. Add asafoetida, stir and add chilli powder and salt. Give a quick toss and drop in chopped raw mango. 
2. Cook for 3-4 mins. Remove and cool completely. Add the pickle in a jar and place it in a refrigerator. This should easily last for 30-45days. In case you want longer shelf life fill up the jar with extra oil.

Once your achaar is made, the second step begins. The next step is using the achaar to stuff in the paratha, thereby making the achaari parathas. You could also pair this delicacy with a sabji of your choice. We recommend pairing your achaari paratha with rajma, dry aaloo ki sabji, vegetable raita, gajar mattar ki sabji and mushroom matar ki sabji. Here’s the step 2 of the achaari paratha recipe by Chef Kunal: 

Achaari Parathas: 

Ingredients: 

1. Mango pickle - 5-6 pieces / ½ cup
2. a pinch of salt
3. Desi Ghee
4. 2 cups (plus a little more for rolling) - Whole wheat flour (Atta).
5. 3/4 cup (approx) Water

Method: 

1. Using a knife take out the pit of the mango pickle. Now chop up the pickle with the masala as fine as possible and add it to the atta along with a pinch of salt and water. Knead it into a dough and leave aside to rest for 10 mins.
2. Now divide the dough into smaller balls and dust them with dry flour. Roll them out flat, drizzle some melted ghee and fold it half way like a crescent. Now drizzle some more ghee on top and fold it into a triangle. Press, dunk in dry flour and roll it out. 
3. Place it on a hot tawa or griddle and cook on both sides with ghee. Once browned remove and serve hot with curd.