Palak Paratha & Spicy Achar Recipe
50 Mins
4-5 People
15 Mins
Introduction
Namaste! I am Ajay Chopra and I welcome you to my YouTube channel. Winters are over now and summer is here.
But winter vegetables are still waiting to say goodbye. So before they go, I thought of showing you a recipe that we make at home many times.
In Punjabi homes, this is a very common combo. A quick achar and mummy ke haath ka palak paratha. Sometimes we knead spinach in the dough, and sometimes we stuff it. Today, I will show you the stuffed version. Butter inside and butter outside. Let’s make this delicious palak paratha and quick carrot-radish achar.
Ingredients of Palak Paratha & Gajar-Mooli-Mirch Pickle
Portion servings: 4-5 pax
Preparation time: 15 mins
Cooking time: 50 mins
For Gajar-Mooli-Mirch Pickle:
- Carrot – 2 pcs
- Radish – 2 pcs
- Green chilli (whole) – 10-12 pcs
- Saunf (fennel seeds) – ¼ cup
- Kalonji – 1 tbsp
- Methi seeds – ½ tbsp
- Ajwain – 1 tbsp
- Yellow mustard seeds – 2 tbsp
- Mustard oil – 1 cup
- Salt – 1 tbsp
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Jeera powder – ½ tsp
- Vinegar – 1 tsp
For Palak Stuffed Paratha:
- Wheat flour – 2 cups
- Water – as required
- Oil – ½ tbsp
- Palak (spinach) leaves – 15–20 pcs
- Salt – ½ tsp
- Red chilli powder – ½ tsp
- Garam masala – ½ tsp
- Ghee – 1 tsp
Instructions of Palak Paratha & Gajar-Mooli-Mirch Pickle
Step 1. Prepare the Pickle Masala
Roast the whole spices: saunf, kalonji, methi seeds, ajwain, and yellow mustard seeds in a dry pan till aromatic.
Once cooled, crush the roasted spices coarsely using a mortar and pestle or a spice grinder.
Step 2. Make the Gajar-Mooli-Mirch Pickle
Cut carrots, radish, and green chillies into long strips (batons).
Spread them on a dry plate to ensure there's no excess moisture.
Mix the cut vegetables with the freshly ground spice blend.
Now sprinkle salt, red chilli powder, turmeric powder, and jeera powder over the mixture.
Heat mustard oil until it reaches smoking point and pour it hot over the vegetables to sizzle the spices.
Mix well and transfer to a clean glass jar. Add vinegar at this stage. Keep it in sunlight for 1–2 days, shaking daily.
Step 3. Prepare the Spinach Filling
Wash palak (spinach) leaves thoroughly and chop them finely.
In a bowl, mix spinach with salt, red chilli powder, and garam masala. Let it sit for 2–3 minutes to release water.
Gently squeeze the spinach to remove excess water. This prevents the paratha from getting soggy during rolling.
Step 4. Knead the Dough
In a large bowl, add wheat flour. Slowly add water and knead it into a soft dough.
Add oil at the end and knead for 2-3 more minutes until smooth.
Let the dough rest for at least 10–15 minutes under a damp cloth or covered bowl.
Step 5. Stuff and Roll the Paratha
Divide the dough into medium-sized balls.
Roll one ball slightly, apply a bit of ghee, and place a spoonful of the spinach stuffing in the center.
Seal it from all sides and gently roll it again using dry flour to prevent sticking.
Don’t worry if spinach comes out—those parts become crispy and delicious.
Step 6. Cook and Serve
Heat a tawa or griddle and place the rolled paratha on it.
Once light brown spots appear, flip it. Apply ghee on both sides and cook until golden and crispy.
Serve hot with the freshly made gajar-mooli-mirch pickle and a dollop of white butter or curd.
About the Recipe
This recipe is all about a delicious Indian flatbread called Palak Paratha and a crunchy, spicy Gajar-Mooli-Mirch Pickle.
Palak Paratha is a type of stuffed paratha made using fresh spinach leaves mixed with Indian spices. It’s soft, flavorful, and perfect to eat any time—breakfast, lunch, or dinner.
The pickle is made with three simple vegetables—carrot, radish, and green chilli. It is mixed with Indian spices and mustard oil, which gives it a strong, tangy, and spicy taste. This kind of achar is usually made in the winter season and goes really well with parathas.
In this recipe, I have shown you how to prepare both the paratha and the pickle step by step. It’s a traditional Indian combo that’s super tasty and also healthy!
Cooking Tips
Cut carrot and radish into long slices for the achar.
Use fennel, kalonji, methi dana, ajwain, and yellow mustard for the masala.
Toast the spices lightly and crush them before mixing with veggies.
Add hot mustard oil for the best flavor.
Do not add vinegar in a brass vessel. Use a glass jar for that.
Rest the spinach after seasoning so it releases water. Squeeze it before stuffing.
If spinach comes out while rolling the paratha, don’t worry—it becomes more crispy and tasty.
Apply ghee while roasting for better taste and softness.
Pairing Guide
Palak Paratha & Spicy Achar goes best with white butter (makhan).
It also tastes great with plain curd or lassi.
A hot cup of chai can make it a perfect breakfast or lunch.
You can eat it for brunch, lunch, or even a light dinner.
Frequently Asked Questions
1. What vegetables are used in the spicy achar?
We use carrot, radish, and green chillies for this quick achar.
2. What spices go into the achar masala?
Fennel, kalonji, methi dana, ajwain, and yellow mustard seeds are used. Ajwain gives it a special Punjabi touch.
3. Do we need to roast the achar spices?
Yes, roast the spices lightly and crush them before mixing with the vegetables.
4. Why do we use hot mustard oil in the achar?
Hot mustard oil brings out the full flavor of the spices and vegetables in the achar.
5. Can we add vinegar directly in the mixing bowl?
No, do not add vinegar in brass utensils. It will cause a reaction. Always add vinegar in a glass jar.
6. How long does it take for the achar to get ready?
It is ready in 2 days if kept in the sun. But even after 2 hours, it tastes very nice.
7. What do we do with the spinach water?
After seasoning spinach, it releases water. You can drink that water. It’s a little salty but healthy.
8. What if spinach comes out while rolling the paratha?
No problem! That’s normal. The parts where spinach comes out become crispy and tasty.
9. Why do we add oil while kneading the dough?
Oil keeps the dough soft and makes the paratha soft and nice after cooking.
10. What makes this recipe special?
This Palak Paratha & Spicy Achar Recipe is special because it reminds us of home. It’s simple, tasty, and made with love—just like mom used to make.