firstly, in a heavy-bottomed pan take 2 tsp mustard, 4 tsp coriander seeds, 2 tsp fennel, 1 tsp kalonji, 2 tsp cumin, 1 tsp pepper and ½ tsp methi
DRIED RED CHILLI - 4
also, add 4 dried red chilli and roast on low flame
DRY ROAST - LOW FLAME
roast until the spices turn aromatic.
cool completely, and transfer to the mixi jar
TURMERIC - HALF TSP
also add ½ tsp turmeric, 1 tsp aamchur and ½ tsp salt
blend to a fine powder and achari masala is ready.
WHEAT FLOUR - 3 CUP
firstly, in a large bowl take 3 cup wheat flour, ½ tsp ajwain and ½ tsp salt
mix well making sure everything is well combined.
now add 1 cup water and start to knead the dough
OIL - 2 TSP
also, add 2 tsp oil and knead to a smooth and soft dough.
cover and rest for 20 minutes.
DOUGH - 20 MINUTES
after resting the dough for 20 minutes, continue to knead.
pinch a small ball sized dough and roll.
dust wheat flour and roll to thin thickness
spread a tsp of ghee over the rolled roti
also, sprinkle 1 tsp of prepared achari masala mix
FOLD ZIG - ZAG
now fold zig-zag way and roll spiral.
WHEAT FLOUR - DUST
sprinkle wheat flour and roll gently.
roll to slightly thick thickness sprinkling wheat flour if required
now cook on hot tawa keeping the flame on medium
OIL OR GHEE - SPREAD
roast both sides spreading oil on both sides
cook until the paratha turns golden brown and layers separate.
READY TO EAT
finally, crush the achari paratha and enjoy with butter.