Dahi ka Paratha Recipe (Curd Paratha)
Paratha is a pan-fried Indian flatbread that is typically served for breakfast or lunch. Dahi paratha is prepared with whole-wheat flour, spices, and dahi (yoghurt). It is easy to make and is quite flavourful because of the assortment of spices used.
I like to serve it with whole red chilli pickle, but you can have it with any pickle along with some butter or malai (fresh cream).
- 1 cup atta (whole wheat flour)
- 1 tsp/to taste salt
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp jeera (cumin seeds)
- 1 tsp red chilli flakes
- 1 green chilli, chopped fine
- 1-inch piece ginger, peeled and grated
- 5-6 garlic cloves, ground
- 10-15 mint leaves, finely chopped
- 1 tbsp hara dhania (cilantro), finely chopped
- 8-10 tbsp dahi (curd/yoghurt), or as needed
- desi ghee (clarified butter), as needed
- dry flour, as needed
- In a large bowl, add the atta and the rest of the ingredients except the desi ghee. Mix well.
- Add the dahi little by little and mix until it forms into a dough that is neither too soft nor too stiff. Knead the dough for 3-4 minutes; then cover with a cloth and let it rest for 10 minutes.
- After 10 minutes, set a tawa to heat up on low-medium heat. While it heats, roll out the parathas.
- To prepare the paratha, divide the dough into three equal portions. Take one portion, roll it into a ball, flatten it, and dust with some dry flour. Roll out the dough into a medium-thick paratha.
- Grease the hot tawa with a little desi ghee. Place the first paratha on it, keep the heat on medium, and let one side cook for 15-20 seconds. Then flip it over and let the other side cook for 15-20 seconds.
- Flip the paratha again and spread a little desi ghee over it, then flip it once more and spread a little desi ghee over this side, too.
- Cook the paratha by flipping it frequently until it is dotted golden on both sides. Transfer to a plate and prepare the rest of the parathas similarly.
- Serve with red chilli pickle or any other pickle of your choice.
Dahi Paratha Recipe (Curd Paratha)
© 2020 Rajan Singh Jolly