Saturday, February 2, 2019


Everyone loves stuffed parathas as they make a complete meal on their own. All you need is some curd and pickle to go with them. We can try out endless fillings in them. Today I have made them with achari besan masala stuffing. They turned out very tasty.
 This recipe is for the event "Recipe Swap Challenge" that we have every alternate monthin a face book group. Two bloggers are paired and they have to make and share a recipe from each other's blog. My partner is Bhawana Singh of - Code2Cook ... This recipe is from her blog. Do visit her space and check out more recipes.

(For Achari Masala)
Fennel seeds / saunf ...... 1 tsp
Cumin seeds / jeera ...... 1 tsp
Coriander seeds / dhania .. 1 tsp
Fenugreek seeds / methi dana  .. 1/4 tsp
Onion seeds / kalaunji ........ 1/2 tsp

Other Ingredients:
Wheat flour .......... 3 cups
Gram flour /besan ... 1 cup
Ajwain / carom seeds .. 1 tsp
Onion .................. 1/2 cup (finely chopped)
Green chillies ... 1-2  (finely chopped)
Green garlic ...... few sprigs .. (chopped)
Coriander leaves .. 2-3 tbsps (chopped)
Mango pickle .... 1 tsp (mashed)
Ginger ........ 1 inch piece (grated)
Turmeric powder ... 1/2 tsp
Coriander powder ... 1 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder ... 1/4 tsp
Salt ................... to taste
Ghee or oil ....... as needed


In a kadai / wok heat 1 tbsp of oil and stir-fry the besan. Keep stirring on medium flame until you get an aroma.

Lightly dry roast the whole spices for achari masala and crush them coarsely.

Knead the wheat flour adding little salt, ajwain and a tbsp of ghee and sufficient water to make a soft dough.

Cover it and set aside.

Now heat a tbsp of oil in a pan and add the crushed spices.

Next add the onions and ginger. Saute until translucent.

Add the green chillies, coriander leaves and green garlic.

 Add the mashed mango pickle. Stir to mix.

Now tip in the gram flour , salt and the mentioned spice powders.

Mix well adding 3-4 tbsps of water until the ingredients form into a lump.

Remove in a bowl and let it cool.

Now roll out a small portion of the dough.Take a portion of the mixture (about 2 tbsps).

 Gather the edges and make a pouch / potli. Seal it well.

Roll out the roti carefully and evenly.

Roast it on a griddle / tawa spooning a littlee ghee or oil.

Add a dollop of butter on top. Serve with curd, pickle or any dal/sabzi.


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