0 0
Achari Parantha | Lachha Parantha

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Mango Pickle - 5-6 pieces/ ½ cup
a pinch Salt
as required Desi Ghee
2 cups (plus a little more for rolling) Whole wheat flour (Atta)
3/4 cup (approx) Water

Achari Parantha | Lachha Parantha

Achari Parantha अचार पराँठा | Lachha Parantha | Kunal Kapur North Breakfast Parota Recipes | How to make Paratha

Features:
  • Suitable for vegetarian
Cuisine:
  • 25 mins
  • Serves 2
  • Medium

Ingredients

Directions

Share

Mango Pickle; a Parantha was a standard lunch I took to school for the longest time. Spicy mango pickle with Gutli & masala with ajwain parantha is a flavor that still brings back fond memories. In this recipes, I combine my fav school meal into a breakfast dish Achari Parantha

 

 

Steps

1
Done

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 10mins.

2
Done

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
Done

Place it on a hot tawa or griddle and cook on both sides with ghee. Once browned remove and serve hot with curd.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

previous
Homemade Mango Jam
next
DIY tips for making Holi colours at home chemical free
previous
Homemade Mango Jam
next
DIY tips for making Holi colours at home chemical free

Add Your Comment