Prepared Parathas from homegrown fenugreek leaves, homegrown mango pickle and wheat flour. I grow my organic greens in my terrace garden and it tastes better than store bought greens laden with harmful pesticides.


Last year I had prepared mango pickle and it was in good condition so thought of adding to wheat flour and fenugreek leaves.


In the pickle I had powdered and added mustard seeds, fennel seeds, carom seeds. Apart from that the other ingredients were salt , turmeric powder and cut mangoes.


The achari Parathas were delicious and it didn’t even had to go with an accompaniment.

INGREDIENTS

  • Wheat flour 1 cup
  • Mango pickle/achar 2 tbsp
  • Fenugreek leaves 1 cup
  • Ghee/ olive oil

METHOD

Wash and clean the fenugreek leaves.

In a large deep vessel add wheat flour and fenugreek leaves. Mix it well with your hands.

Add achar/ pickle and little water at a time and make a soft dough. Oil or salt is not needed as the pickle has both.

Cover the dough and rest for an hour.

Make 4-5 balls of the dough and dust some flour on to the board and with a rolling pin roll out the balls in circular shapes of 4-5 cm.

Heat a flat non stick pan/ iron tawa. Once it is hot add a tsp ghee and spread it evenly on to the pan.

Place the rolled disk and cook on both sides till slightly golden on medium heat, greasing it with ghee or oil on both sides. Repeat the procedure.

Serve hot with raita/veg or nonveg gravy .


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