Achari Onion Paratha
May 09, 2017, Updated Jan 02, 2018
Whole Wheat flatbread with onion, pickle masala, cilantro and spices! Perfect for breakfast or brunch. Vegan!
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Achari Onion Paratha – whole wheat flatbread with onion, cilantro, lots of spices and pickle masala!
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.
*Â 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
Ingredients
- 1.5 cups atta also known as durum wheat flour
- 3/4 teaspoon salt
- 1/2 teaspoon ajwain also known as carom seeds
- 1 teaspoon coriander seeds roasted and crushed
- 1 green chili finely chopped
- 1 medium red onion finely chopped
- 2 tablespoons chopped cilantro
- 1.5 tablespoons vegetable oil
- water as required to knead the dough
- 1.5 teaspoons pickle masala
- more oil to roast the paratha
Instructions
- 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, yogurt and chai!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Achari Onion Paratha
Hi Manali,
Is the achari masala available in store? Which brand did you use? Is it possible to make the mixture at home? Thanks.
Hi this is the masala from the achar that’s available at Indian stores. use any achar that you like, this was from Mother’s pickle I think
This recipe sounds really unique and delicious Manali! Will be trying it out asap! Thanks for sharing!!
You are welcome! hope you enjoy it!
This Paratha recipe is really delicious and the ingredients are available in the kitchen so easily.
Thanks for sharing.
Thank you Marcie!
I agree Angie 🙂
Thanks Mira
Hi Sarah.
I wanted to share that loaded flatbread with all kinds of veggies, cheese (even sugar!) is so popular in North Indian cooking. My kids still prefer to eat their veggies inside the flatbread. It’s a staple at breakfast.
Indeed 🙂
Hi Manali!
Love your recipes… and the thought process behind it. I’m so glad you published the onion parantha, it is such a comfort food. ?
Never made one with the pickle base in it but I will sure try.
Best wishes to you & your family.
Thank you so much for the kind words Anu, appreciate the support and wishes 🙂