A warm, flaky whole wheat flatbread stuffed with a savory mix of spiced vegetables like potatoes, carrots, and peas. A wholesome and delicious meal perfect for breakfast or lunch, best enjoyed with a side of yogurt and pickle.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Fiber-rich mixed vegetable paratha with spicy pickle – an energy-giving, kid-approved breakfast!
This punjabi dish is perfect for breakfast. With 538.44 calories and 11.989999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Grated)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Adjust to taste)
0.75 tsp Garam Masala
0.5 tsp Amchur Powder (Dry mango powder)
3 tbsp Coriander Leaves (Freshly chopped)
4 tbsp Ghee (For cooking the parathas)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta (whole wheat flour), 1 tsp salt, and ajwain (carom seeds).
Add 1 tbsp of oil and mix it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2
Prepare the Vegetable Filling
Heat 1 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
Add the grated ginger and chopped green chilies. Sauté for another minute until fragrant.
Add the grated carrot and boiled green peas. Cook for 3-4 minutes, stirring occasionally, until the carrot is tender.
Turn off the heat. Add the mashed potatoes, turmeric powder, red chili powder, garam masala, amchur powder, and 1 tsp salt.
Mix everything thoroughly until well combined. Taste and adjust seasoning if needed.
Stir in the chopped coriander leaves. Transfer the filling to a plate and allow it to cool down completely. A warm filling can make the parathas tear.
3
Stuff and Roll the Parathas
After the dough has rested, knead it once more for a minute.
Divide the dough and the filling into 8 equal portions.
Take one ball of dough, flatten it with your palms, and dust it with dry atta.
Roll it into a small circle about 4 inches in diameter.
Place one portion of the vegetable filling in the center of the circle.
Bring the edges of the dough together, pleating as you go, and seal the filling inside. Pinch the top to close it securely and remove any excess dough.
Gently flatten the stuffed ball with your palm. Dust it with dry atta again.
Carefully roll it out into a circle of about 6-7 inches in diameter. Apply gentle and even pressure to prevent the filling from spilling out.
4
Cook the Parathas
Heat a tawa (griddle) over medium-high heat.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Flip the paratha. Let it cook for another 30 seconds on the other side.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Now spread ghee on the other side. Press the paratha gently with a spatula, especially around the edges, to help it cook evenly and puff up.
Cook, flipping a couple of times, for about 2-3 minutes in total, until both sides are golden brown with crispy spots.
Repeat the process for all the remaining parathas.
5
Serve
Serve the hot vegetable parathas immediately with a side of plain yogurt (curd), raita, butter, or your favorite Indian pickle (achar).
Servings64
Serving size: 1 tbsp
78cal
0gprotein
3gcarbs
7gfat
Ingredients
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
