Name: Curd
Prep time: 5 min
Cook time: 15 min
Total time: 500 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.); 1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

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Aloo Pyaz Paratha Recipe with Curd - North Indian Breakfast | CraftMyMeals

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta, 0.5 tsp salt, and 1 tbsp of vegetable oil.
- Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. It should not be sticky or too stiff.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
2
Prepare the Filling
- Boil the potatoes until they are fork-tender but not mushy. Allow them to cool completely.
- Once cool, peel and mash the potatoes. Ensure there are no large lumps for smooth rolling.
- In a separate bowl, add the finely chopped onions, green chilies, grated ginger, and chopped coriander leaves.
- Add the mashed potatoes and all the dry spices: red chili powder, garam masala, amchur powder, and 1.25 tsp salt.
- Gently mix everything until just combined. Do not overmix, as this can make the filling pasty.
3
Stuff and Roll the Parathas
- Knead the rested dough for another minute. Divide the dough and the filling into 8 equal portions and roll them into smooth balls.
- Take one dough ball, dust it with dry atta, and roll it into a 3-4 inch circle.
- Place a ball of the potato-onion filling in the center.
- Bring the edges of the dough together, pleating as you go, and seal the top tightly. Remove any excess dough from the pinched top.
- Gently flatten the stuffed ball with your palm. Dust it with flour again and carefully roll it into a 6-7 inch circle, applying even, gentle pressure to prevent the filling from spilling out.
4
Cook the Parathas
- Heat a tawa (flat skillet) over medium heat. Once hot, place the rolled paratha on it.
- Cook for about 45-60 seconds until you see small bubbles on the surface. Flip it over.
- Cook the other side for about 30 seconds. Drizzle about 1/2 tsp of ghee on the top surface and flip again.
- Apply ghee to the other side. Press gently with a spatula and cook, flipping occasionally, for about 2-3 minutes until both sides are golden brown with crispy spots.
- Repeat for all the remaining parathas, serving them hot off the tawa.
5
Serve
- Serve the hot Aloo Pyaz Parathas immediately with a dollop of white butter (makhan), plain yogurt (dahi), or your favorite Indian pickle (achaar).

Ingredients

1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)

Instructions

1
Boil the Milk
- Pour the milk into a heavy-bottomed pot or saucepan.
- Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
- Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
- To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
- In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
- Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
- Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
- Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
- Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
- Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
- Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
- Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
- Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.

Aloo Pyaz Paratha with Curd

Nutrition per Serving

Recipes in this Meal

1. Aloo Pyaz Paratha

Ingredients

2. Curd

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About Aloo Pyaz Paratha with Curd

Instructions

Ingredients

Instructions