Name: Aam ka Achar
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 20 servings
Cuisine: punjabi
Ingredients: 1 kg raw mangoes (firm, green, and sour variety like 'Ramkela'); 2 cup mustard oil; 0.5 cup salt (use non-iodized salt for best results); 4 tbsp red chilli powder (adjust to your spice preference); 2 tbsp turmeric powder; 4 tbsp saunf (coarsely ground); 2 tbsp methi dana (coarsely ground); 2 tbsp kalonji; 1 tsp hing

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Aloo Paratha Recipe with Achar - North Indian Meal | CraftMyMeals

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
- Gradually add warm water while mixing to form a soft, pliable dough. The exact amount of water may vary.
- Add 1 tsp of oil and knead for 5-7 minutes until the dough is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Potato Filling
- In a separate bowl, mash the completely cooled boiled potatoes. For a lump-free texture, you can grate them.
- Add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
- Add all the dry spices: the remaining 1 tsp salt, coriander powder, red chili powder, garam masala, and amchur powder.
- Lightly crush the ajwain between your palms to release its aroma and add it to the mix.
- Gently mix all ingredients until just combined. Do not overmix, as this can make the potatoes gummy. Taste and adjust seasoning.
3
Stuff and Roll the Parathas
- After the dough has rested, knead it again for one minute. Divide the dough and the potato filling into 8 equal portions and roll them into smooth balls.
- Take one ball of dough, flatten it, and dust it with dry flour. Roll it into a small circle about 4 inches in diameter.
- Place one portion of the potato filling in the center.
- Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and flatten the stuffed ball gently.
- Dust the stuffed ball with dry flour and carefully roll it out into a 6-7 inch circle. Apply even, gentle pressure to prevent the filling from breaking through.
4
Cook the Parathas
- Heat a tawa (flat griddle) over medium-high heat. The tawa is ready when a drop of water sizzles and evaporates instantly.
- Place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until small bubbles appear on the surface.
- Flip the paratha and cook the other side for another 30-45 seconds, until light brown spots appear.
- Spread about 1/2 tsp of ghee on the top surface and flip again. Apply ghee to the other side.
- Press gently with a spatula, especially around the edges, to help it puff up and cook evenly. Cook for 1-2 minutes, flipping occasionally, until both sides are golden brown and crisp.
- Remove from the tawa and serve immediately. Repeat for the remaining parathas.

Ingredients

1 kg raw mangoes (firm, green, and sour variety like 'Ramkela')
2 cup mustard oil
0.5 cup salt (use non-iodized salt for best results)
4 tbsp red chilli powder (adjust to your spice preference)
2 tbsp turmeric powder
4 tbsp saunf (coarsely ground)
2 tbsp methi dana (coarsely ground)
2 tbsp kalonji
1 tsp hing

Instructions

1
Prepare the mangoes: Wash the raw mangoes thoroughly and wipe them completely dry with a clean cloth. There should be no moisture left. Cut the mangoes into 1-inch pieces, discarding the inner seed but keeping the hard shell if you like. In a large, dry bowl, mix the mango pieces with 2 tablespoons of salt and 1 tablespoon of turmeric powder. Cover the bowl with a lid or cloth and let it sit at room temperature for 24 hours to release water.
2
Dry the mango pieces: After 24 hours, drain all the water released by the mangoes; do not rinse them. Spread the mango pieces on a clean cotton cloth or a large tray. Sun-dry for 3-4 hours, or dry under a ceiling fan for 7-8 hours, until the excess moisture has evaporated and the pieces look shrunken and dry.
3
Prepare the spices and oil: While the mangoes are drying, lightly dry roast the fennel and fenugreek seeds in a pan for 1-2 minutes until fragrant. Let cool completely. Grind the roasted seeds into a coarse powder. Heat the mustard oil in a pan until it reaches its smoking point (light fumes will rise). Turn off the heat and let the oil cool completely to room temperature.
4
Mix the pickle: In a large, completely dry mixing bowl, combine the dried mango pieces, the coarsely ground spice mix, nigella seeds, remaining salt, red chili powder, remaining turmeric powder, and asafoetida. Mix well to coat the mango pieces evenly. Pour the cooled mustard oil over the mixture and stir with a dry spoon until every piece is well-coated.
5
Sun and mature the pickle: Transfer the pickle into a sterilized, dry glass or ceramic jar. Cover the jar's mouth with a clean muslin cloth, securing it with a rubber band. Place the jar in direct sunlight for 6-7 days, shaking it gently daily. Afterwards, replace the cloth with an airtight lid and let the pickle mature for another 1-2 weeks in a cool, dry place before eating.

Aloo Paratha with Aam ka Achar

Nutrition per Serving

Recipes in this Meal

1. Aloo Paratha

Ingredients

2. Aam ka Achar

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About Aloo Paratha with Aam ka Achar

Instructions

Ingredients

Instructions