Paratha with Dahi
A home-style recipe for Paratha with Dahi. Makes 6 parathay, ready in about 20 minutes.
Ingredients
- Kneaded atta dough for 6 parathay (about 450 g) / make it fresh: 2 cups (300 g) wheat flour (atta), ½ tsp salt and about ¾ cup water, kneaded and rested for 15 minutes
- About 6 tbsp ghee or oil, for layering and cooking
- 2 cups (500 g) yogurt
- ½ tsp salt, for the yogurt
- ½ tsp cumin seeds, roasted and crushed (optional)
Missing something?
- No wheat flour (atta)? Use maida (plain flour), the result is softer.
- No yogurt? Use milk with 1 tsp lemon juice, rested 10 minutes.
Method
- Whisk the yogurt with the salt and cumin until smooth.
- Divide the dough into 6 balls. Roll one into a thin circle, spread ½ tsp ghee on it, and fold it in half and in half again into a triangle. Dust with flour and roll it out to about 18 cm.
- Cook on a hot tawa for 1 minute, turn, and spread 1 tsp ghee on top. Turn again, spread ghee on the other side and press with a spatula until both sides are golden and crisp. Repeat with the rest.
- Serve hot with the yogurt.
Tip: Add a little achar or a cup of chai for a full breakfast. Making fresh dough adds about 20 minutes.