Achari Aloo Paratha recipe with step by step instructional video: Spicy achari aloo paratha can be made for breakfast, lunch or dinner. You can also pack it for picnic, small trips and for work as they stay soft even after cooling down.
Parathas are very common breakfast in North India. When I was small, my mom used to make parathas for lunch box and used to pack them with some dry veggies like bharwan bhindi, arbi fry, aloo Shimla mirch, aloo gobi, aloo bhindi and some pickle.
Achari aloo paratha is quick to make and taste little different from regular aloo paratha. It is spicier and more flavorful than regular aloo paratha. To make this achari aloo paratha just knead the dough as we make for regular parathas, make the potato mixture with pickle spices, stuff the mixture in parathas, roll them to disk shape and cook them on griddle or tawa till they are golden brown from both the sides.
To make achari aloo paratha I have used few raw spices and achar masala (pickle masala) to give it achari flavor. I have used pickle masala paste from the pickle (achar) itself. You can choose any pickle of your choice. You can also convert achari aloo paratha to regular aloo paratha, just do not add raw spices and achar masala to the potato mixture.
Achari aloo paratha is spicy and super delicious. Since the stuffing is made with a combination of achari masalas it is super aromatic and flavorful. You can serve them with coriander chutney, mint chutney or simple plain yogurt and a dallop of butter. Tastes Heavens !!
Here are few tips to make perfect aloo paratha or achari aloo paratha:
- Make smooth and soft dough. Apply little oil after kneading the dough and let it rest for 15-20 minutes before making parathas. This will make soft parathas.
- I prefer grating potatoes rather than breaking them with hands while using them for stuffing. That will make the stuffing smooth and parathas will not break while rolling.
- I like to roast the potato for a small time to make stuffing so that there is no moisture in the potatoes and they are easy to roll.
- Try to make equal size of stuffing balls and dough balls for better taste.
- Roll the paratha with very gentle hands.
- You can add or skip green chillies according to your taste.
- With the same stuffing you can make basic aloo paratha just skip kalongi (nigella seeds) and achaar masala.
- Little achari masala goes long way. It gives enough tangy flavor and aroma to stuffing.
Achari Aloo Paratha Video Recipe
Achari Aloo Paratha Detailed Recipe Card
- ----For Stuffing:
- Boiled grated potato: 1 cup
- Fennel seeds: 1 tsp
- Cumin seeds: 1 tsp
- Kalonji (Nigella) seeds: ½ tsp
- Coriander powder: 1 tsp
- Red chilly powder: ½ tsp
- Amchur powder: ¼ tsp
- Fine chopped green chilly: 1-2
- Fine chopped coriander leaves: 2-3 tbsp
- Pickle masala: 1tbsp
- ----For dough:
- Whole wheat flour: 1 cup
- Water: ½ cup
- Cooking Oil & Salt
- Heat pan at medium heat and add 1-2 tsp of oil in it.
- Add fennel seeds, cumin seeds, nigella seeds (kalongi) and let them cook for few seconds.
- Now add amchur powder, coriander power, chilly powder, coriander leaves and green chilly mix and add grated potatoes.
- Cook and mix potatoes and spices for 2 minutes.
- Now add salt and achar masala, mix, saute and cook for another 2 minutes.
- Now 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 soft and smooth dough.
- Take some oil and smoothen the dough little bit more, cover and let the dough rest for 15-20 minutes.
- After 20 minutes knead the dough once again and divide it in 5 parts and roll them to a ball.
- Take potato mixture and divide it also in 5 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 2” 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 it very gently without rotating.
- Roll it to a 6” diameter.
- Heat tawa or pan at medium heat and put the rolled paratha on it.
- When paratha gets bubbles and it is liitle 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. You can serve them straight from pan hot and crisp or store them in box between layers of paper napkin.
1. Make smooth and soft dough. Apply little oil after kneading the dough and let it rest for 15-20 minutes before making parathas. This will make soft parathas.
2. I prefer grating potatoes rather than breaking them with hands while using them for stuffing. That will make the stuffing smooth and parathas will not break while rolling.
3. I like to roast the potato for a small time to make stuffing so that there is no moisture in the potatoes and they are easy to roll.
4. Try to make equal siae od stuffing balls and dough balls for better taste.
5. Roll the paratha with very gentel hands.
6. You can add or skip green chillies according to your taste.
7. With the same stuffing you can make basic aloo paratha just skip kalongi (nigella seeds) and achaar masala.
8. Little achar masala will goes long way. It will give enough tanginess, flavor and aroma to stuffing.