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Achari Paratha, Pineapple Raita | Nashta Recipe

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Achari Paratha, Pineapple Raita | Nashta Recipe

Spicy Paratha Breakfast with Fruit Raita.

  • Suitable for vegetarian

Tasty Punjabi Paratha with Sweet Curd.

  • 50 mins
  • Serves 6
  • Easy



Achari Paratha, Pineapple Raita


For the Dough 

Whole wheat flour (आटा) – 2 cups

Salt (नमक) – ½ tsp  

Water (पानी) – ¾ cup

Green chilli pickle (हरि मिर्च अचार) – 1 tbsp

Mango pickle (आम अचार) – 2 tbsp

Red chilli pickle (लाल मिर्च अचार) – 1 no 

Mix veg pickle (मिक्स वेज अचार) – 2 tbsp 

Whole wheat flour (आटा) – for dusting 

Oil (तेल) – for frying


For Pineapple Raita

Pineapple, diced (अनानास) – 1 cup

Curd (दही) – 1½ cup

Salt (नमक) – a pinch 

Black salt (काला नमक) – a pinch 

Sugar, powdered (पीसी चीनी) – 1 tbsp

Roasted cumin powder (भुना जीरा पाउडर) – ½ tsp 

Pepper powder (काली मिर्च पाउडर) – ½ tsp 



To prepare Achari Lachha Paratha, start by making the dough. In a mixing bowl, combine 2 cups of whole wheat flour and ½ tsp of salt. Gradually add ¾ cup of water and knead to form a soft and smooth dough. Allow the dough to rest for about 15 minutes, covered with a damp cloth, to let it relax and become more pliable.


While the dough is resting, prepare the Achar mixture. Finely chop 1 tbsp of green chili pickle, 2 tbsp of mango pickle, and 2 tbsp each of red chili pickle and mixed vegetable pickle. Adjust the quantities according to your taste preferences and the spiciness of the pickles.

Once the dough is rested, flatten the whole dough with a rolling pin. Spread a generous amount of the chopped pickle mixture evenly over the rolled-out dough, ensuring it reaches all edges. This will infuse the paratha with the tangy and spicy flavors of the pickles.


Cut out strips of the rolled-out dough and then roll the strips up into a tight spiral, similar to rolling a carpet. Gently flatten the rolled-up dough into a disc shape using your palm. Roll out the flattened dough again into a larger circle, taking care not to press too hard to avoid squeezing out the pickle filling. Heat a tawa or griddle over medium heat and place the rolled-out paratha on it.

Cook the paratha until golden brown spots appear on one side. Flip it over, apply some oil, and cook until both sides are evenly cooked and crisp. Repeat the process with the remaining dough portions and pickle mixture.


For Pineapple Raita, dice 1 cup of fresh pineapple into small pieces and set aside. In a mixing bowl, combine 1 1⁄2 cups of yogurt, diced pineapple, a pinch of salt, a pinch of black salt, 1 tbsp of powdered sugar, ½ tsp of roasted cumin powder, and ½ tsp of pepper powder. Mix well to combine. Refrigerate the Pineapple Raita for at least 30 minutes to allow the flavors to meld together. Serve the chilled Pineapple Raita as a refreshing accompaniment to the hot and spicy Achari Parathas. Enjoy the delightful combination of flavors!

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.

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