May 09, 2017, Updated Jan 02, 2018
Yesterday morning, I had paratha for breakfast. Well nothing unusual there since it is what you usually eat for breakfast in North India on most days. But it reminded me that I have this onion paratha recipe sitting in my draft folder for too long and so I decided to not wait any longer and share the recipe with you guys today. I added some achar masala (pickle masala) to these parathas and so I call these Achari Onion Paratha. Your usual onion paratha with a touch of pickle all kneaded into the dough and pan fried to perfection! Parathas are usually made in 2 ways. Either you stuff them with the filling like this gobi paratha and aloo paratha or you mix ingredients into the dough while kneading it like this kale paratha and this achari onion paratha that I am sharing with you guys today. This is such a filling breakfast, I remember when I made these, me and my husband both had 2 each and then we didn’t even eat lunch! I also had 2 cups of chai along with these but that’s given because you absolutely cannot have paratha without masala chai! No just No. Not until you are my husband!
Anyway moving on to these delicious parathas. What do you need for these? Some basic stuff like atta, ajwain (carom seeds), coriander seeds, green chili, onion (of course!), oil, cilantro and my secret ingredient which takes these parathas from “good” to “wow”, the pickle masala! You may use any pickle masala of choice, basically use the masala of your favorite pickle. I used the masala from a mango pickle that I had at home. You only need to add everything together in a large bowl and then knead it all together. I used my kitchen aid to do this, makes my life so easy. You may use any mixer of food processor that you have. Of course the good old Indian way is to knead it by hands, always. After kneading the dough let it rest for few minutes. This step is important, your parathas will turn out better when you allow the dough to rest a bit. Of course you can skip it if you are in a rush.
Hope you guys enjoy these onion paratha with some chai for breakfast or brunch! Method To a large bowl add atta, salt, ajwain, roasted and crushed coriander seeds, chopped green chili and finely chopped red onion. Add 1.5 tablespoons vegetable oil, chopped cilantro, achar masala and mix till everything is well combined. Start adding water, little by little till the dough starts coming together.
Knead to a smooth and soft dough. Place the dough in a container, apply some oil on top, cover and let the dough rest for 15-20 minutes. Once the dough has rested, pinch a lemon size ball from it. Using you rolling pin, roll the dough into a circle of around 8 inches. Meanwhile heat a tawa/skillet on medium-high heat. Once the tawa is hot enough, place the rolled paratha on top of it. Let it cook from one side for few seconds. Flip over and now apply oil generously on the cooked side. Flip again and apply oil on the other side of the paratha as well. Press paratha with a spatula or till it’s has brown spots and is well cooked from both sides. Enjoy the achari onion paratha with butter, chutney or yogurt. And don’t forget the chai!
- Dry roast the coriander seeds in a pan on medium heat till fragrant. Once roasted crush them coarsely using a mortar and pestle and then add it to the dough.
- You can use ghee in place of oil to roast the parathas. * Remember to chop the onions really fine else it would be difficult to roll the parathas.
- The prep time of 25 minutes includes the dough resting time of 15 mins. You may skip the resting time if you are running short on time. Achari Onion Paratha
title: “Achari Onion Paratha " ShowToc: true date: “2024-09-25” author: “Brett Beatty”
May 09, 2017, Updated Jan 02, 2018
Yesterday morning, I had paratha for breakfast. Well nothing unusual there since it is what you usually eat for breakfast in North India on most days. But it reminded me that I have this onion paratha recipe sitting in my draft folder for too long and so I decided to not wait any longer and share the recipe with you guys today. I added some achar masala (pickle masala) to these parathas and so I call these Achari Onion Paratha. Your usual onion paratha with a touch of pickle all kneaded into the dough and pan fried to perfection! Parathas are usually made in 2 ways. Either you stuff them with the filling like this gobi paratha and aloo paratha or you mix ingredients into the dough while kneading it like this kale paratha and this achari onion paratha that I am sharing with you guys today. This is such a filling breakfast, I remember when I made these, me and my husband both had 2 each and then we didn’t even eat lunch! I also had 2 cups of chai along with these but that’s given because you absolutely cannot have paratha without masala chai! No just No. Not until you are my husband!
Anyway moving on to these delicious parathas. What do you need for these? Some basic stuff like atta, ajwain (carom seeds), coriander seeds, green chili, onion (of course!), oil, cilantro and my secret ingredient which takes these parathas from “good” to “wow”, the pickle masala! You may use any pickle masala of choice, basically use the masala of your favorite pickle. I used the masala from a mango pickle that I had at home. You only need to add everything together in a large bowl and then knead it all together. I used my kitchen aid to do this, makes my life so easy. You may use any mixer of food processor that you have. Of course the good old Indian way is to knead it by hands, always. After kneading the dough let it rest for few minutes. This step is important, your parathas will turn out better when you allow the dough to rest a bit. Of course you can skip it if you are in a rush.
Hope you guys enjoy these onion paratha with some chai for breakfast or brunch! Method To a large bowl add atta, salt, ajwain, roasted and crushed coriander seeds, chopped green chili and finely chopped red onion. Add 1.5 tablespoons vegetable oil, chopped cilantro, achar masala and mix till everything is well combined. Start adding water, little by little till the dough starts coming together.
Knead to a smooth and soft dough. Place the dough in a container, apply some oil on top, cover and let the dough rest for 15-20 minutes. Once the dough has rested, pinch a lemon size ball from it. Using you rolling pin, roll the dough into a circle of around 8 inches. Meanwhile heat a tawa/skillet on medium-high heat. Once the tawa is hot enough, place the rolled paratha on top of it. Let it cook from one side for few seconds. Flip over and now apply oil generously on the cooked side. Flip again and apply oil on the other side of the paratha as well. Press paratha with a spatula or till it’s has brown spots and is well cooked from both sides. Enjoy the achari onion paratha with butter, chutney or yogurt. And don’t forget the chai!
- Dry roast the coriander seeds in a pan on medium heat till fragrant. Once roasted crush them coarsely using a mortar and pestle and then add it to the dough.
- You can use ghee in place of oil to roast the parathas. * Remember to chop the onions really fine else it would be difficult to roll the parathas.
- The prep time of 25 minutes includes the dough resting time of 15 mins. You may skip the resting time if you are running short on time. Achari Onion Paratha
