Ingredients
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Mango Pickle - 5-6 pieces/ ½ cup
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a pinch Salt
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as required Desi Ghee
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2 cups (plus a little more for rolling) Whole wheat flour (Atta)
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3/4 cup (approx) Water
Directions
Mango Pickle; a Parantha was a standard lunch I took to school for the longest time. Spicy mango pickle with Gutli & masala with ajwain parantha is a flavor that still brings back fond memories. In this recipes, I combine my fav school meal into a breakfast dish Achari Parantha
Steps
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1
Done
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using a knife take out the pit of the mango pickle. Now chop up the pickle with the masala as fine as possible and add it to the atta along with a pinch of salt and water. Knead it into a dough and leave aside to rest for 10mins. |
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2
Done
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Now divide the dough into smaller balls and dust them with dry flour. Roll them out flat, drizzle some melted ghee and fold it half way like a crescent. Now drizzle some more ghee on top and fold it into a triangle. Press, dunk in dry flour and roll it out. |
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3
Done
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Place it on a hot tawa or griddle and cook on both sides with ghee. Once browned remove and serve hot with curd. |
