Monday, August 27, 2012

Achari (Pickle) Parata


Whole Wheat Flour - 4 cups
Coriander Leaves, chopped - 1/2 cup
Salt to taste
Any Oily Pickle Masala - 1/2 cup
Oil/Ghee for roasting each parata


  1. Take Whole Wheat flour, salt and coriander leaves in a large mixing bowl. Add little water and knead it into soft dough that is pliable.
  2. Set it aside for 30 minutes.
  3. Make ping-pong sized balls of these dough.
  4. Dust a ball with flour, and roll it out into a chapati using flour for dusting.   
  5. Smear 1 tsp pickle on the surface of the chapati. (Adjust this quantity depending on desired spiciness).
  6. Tightly roll this chapati.
  7. Now, roll the roll again.
  8. Flatten it little bit and dust it again with flour.
  9. Roll it out into chapati again.
  10. On a preheated griddle, roast both the sides sprinkling some oil/ghee.
  11. Serve hot with curd or some mildly spiced gravy.


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