Achari (Pickle) Aloo Stuffed Paratha

Achari (Pickle) Aloo Stuffed Paratha

Ingredients for the outer covering of paratha:

  • 1 cup whole wheat flour
  • 1 teaspoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon carom seeds/ajwain (optional)
Ingredients for the stuffing:
  • 1 cup grated boiled potatoes (around 2 large potatoes)
  • 1 teaspoon fennel seeds, crushed
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon Pickle Paste
  • 1 tablespoon chopped fresh mint leaves (optional)
  • Salt to taste
            1. To begin with, boil 2 large potatoes using a pressure cooker. Meanwhile, in a mixing bowl, take whole wheat flour. Add oil, carom seeds (if using) and salt to taste. Mix well. Now add little water at a time and knead the flour into a soft dough. Apply little oil on the dough and keep it covered for 10 minutes.
            2.  Grate the boiled potato in another bowl. add crushed fennel seeds, mint leaves, turmeric powder, chili powder, POONJIAJI'S SPICY MANGO PICKLE PASTE, and salt to taste. Mix everything well. Our stuffing for paratha is ready.
            3. Now divide the dough and the potato stuffing into equal parts. Take one dough portion and roll it into a small disc using a rolling pin. Keep one portion of achari potato stuffing over it and gather all the edges of the disc and seal it in the center.
            4. Sprinkle little whole wheat flour over the working surface. Keep the sealed side downwards and gently roll out the stuffed dough ball into a round-shaped paratha.
            5. Now gently place the rolled out paratha on to a heated tawa or skillet and roast on medium flame until you get nice golden brown spots on the paratha. Flip it and cook on the other side as well.
            6. Serve the achari aloo paratha hot with some curd or raita of your choice.




  1. In a mixing bowl, combine whole wheat flour, water, and salt to make a soft dough. Let it rest for 15 minutes.
  2. Divide the dough into small portions and roll each portion into a small circle.
  3. Spread POONJIAJI’S Spicy Mango Pickle Paste on one side of the rolled dough.
  4. Sprinkle chopped onions and cilantro over the pickle paste.
  5. Fold the dough over the filling and seal the edges.
  6. Roll out the stuffed dough gently into a paratha.
  7. Heat a tawa or griddle over medium heat and cook the paratha with ghee or oil until golden brown on both sides.
  8. Serve the Mango Pickle Stuffed Paratha with yogurt or pickle for a spicy and tangy meal.



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