Name: Paratha
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta; 1 tsp Salt; 0.25 cup Ghee (melted, for layering and frying); 1 cup Water (lukewarm, adjust as needed)

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Achari Anda Curry Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare Achari Masala & Eggs
- In a small, dry pan over low heat, toast the fennel, mustard, fenugreek, nigella, and cumin seeds for 1-2 minutes until they become fragrant. Swirl the pan frequently to prevent burning.
- Remove the spices from the heat and let them cool completely. Once cool, grind them into a coarse powder using a spice grinder or a mortar and pestle.
- Take the hard-boiled eggs and gently prick them all over with a fork or toothpick. This crucial step allows the gravy to infuse the eggs with flavor.
2
Sauté Aromatics
- Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This process removes its pungent raw smell. Immediately reduce the heat to medium.
- Add the freshly ground achari masala and hing. Sauté for about 30 seconds until the spices release their aroma.
- Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
- Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
3
Build the Gravy
- Add the turmeric powder, red chilli powder, and coriander powder. Sauté for 30-40 seconds, stirring constantly to prevent the spices from burning.
- Pour in the tomato puree and add salt. Cook the mixture for 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the masala at the edges.
- Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously. This prevents the curd from splitting. Cook for 2-3 minutes until the curd is well incorporated into the masala.
4
Simmer the Curry
- Add 1.5 cups of warm water to the pan and stir well to combine, scraping any bits from the bottom. Bring the gravy to a gentle simmer over medium heat.
- Carefully slide the pricked hard-boiled eggs into the simmering gravy.
- Cover the pan, reduce the heat to low, and let the curry simmer for 5-7 minutes. This allows the eggs to absorb the rich, tangy flavors of the gravy.
5
Finish and Garnish
- Turn off the heat. Stir in the garam masala and amchur powder for a final burst of flavor and tang.
- Check the seasoning and adjust the salt if necessary.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for at least 5 minutes before serving. This allows the flavors to meld beautifully. Serve hot with roti, naan, or steamed basmati rice.

Ingredients

2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
- Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
- Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
- Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
- After resting, knead the dough gently for 30 seconds.
- Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
- Take one dough ball and flatten it slightly. Dust it with dry atta.
- Roll it into a circle about 4-5 inches in diameter.
- Spread about 1/4 tsp of melted ghee evenly over the surface.
- Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
- Fold it in half again to form a triangle.
- Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
- Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
- Spread about 1/2 tsp of ghee on the top surface and flip it again.
- Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
- Apply ghee to the other side, flip, and cook for another 20-30 seconds.
- Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
- Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Achari Anda Curry with Paratha

Nutrition per Serving

Recipes in this Meal

1. Achari Anda Curry

Ingredients

2. Paratha

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About Achari Anda Curry with Paratha

Instructions

Ingredients

Instructions