Name: Dahi
Prep time: 5 min
Cook time: 10 min
Total time: 495 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.); 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

CraftMyMeals

Anda Paratha Recipe - North Indian Eggetarian Breakfast

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
- Gradually add lukewarm water while mixing to form a dough. Knead for 8-10 minutes until the dough is soft, smooth, and pliable, but not sticky.
- Cover the dough with a damp cloth or lid and let it rest for at least 20 minutes. This helps the gluten relax, making the parathas softer.
2
Make the Egg Filling (Anda Bhurji)
- Heat 1 tbsp of vegetable oil in a non-stick pan over medium heat.
- Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
- Stir in the turmeric powder, red chili powder, and the remaining 0.75 tsp of salt. Cook for 30 seconds.
- Crack the 6 eggs into the pan. Continuously stir and scramble them for 2-3 minutes until they are just cooked but still moist. Do not overcook.
- Turn off the heat and mix in the garam masala and chopped coriander leaves.
- Transfer the egg filling to a plate and spread it out to cool down completely. This is a crucial step to prevent the dough from tearing.
3
Stuff and Roll the Parathas
- Once the dough has rested and the filling is cool, divide the dough and the filling into 8 equal portions.
- Take one portion of dough, roll it into a smooth ball, and flatten it with your palms. Dust it with dry atta.
- Roll it into a small circle of about 4 inches in diameter.
- Place one portion of the egg filling in the center.
- Bring the edges of the dough together, pleating as you go, and seal it tightly at the top. Pinch off any excess dough.
- Gently flatten the stuffed ball and dust it again with dry atta.
- Using a rolling pin, apply light and even pressure to roll it into a 6-7 inch circle. Be gentle to avoid the filling from spilling out.
4
Cook the Parathas
- Heat a tawa (flat griddle) over medium-high heat.
- Carefully place the rolled paratha on the hot tawa. Cook for about 45-60 seconds until you see small bubbles on the surface.
- Flip the paratha. Apply about 1/2 tsp of ghee on the semi-cooked side and spread it evenly.
- Cook for another minute, then flip again. Apply ghee to the other side as well.
- Press the paratha gently with a spatula, especially around the edges, and cook while flipping until both sides are golden brown with crispy spots. This should take about 2-3 minutes per paratha.
- Repeat the stuffing, rolling, and cooking process for all the remaining portions.
5
Serve
- Serve the hot Anda Parathas immediately with plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achaar).

Ingredients

1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1
Boil and Thicken Milk
- Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
- Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
- Remove the pan from 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. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
- In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
- Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
- Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
- Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
- Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
- In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
- After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
- Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
- Serve chilled as a side, use it to make raita, or enjoy it plain.

Anda Paratha with Dahi

Nutrition per Serving

Recipes in this Meal

1. Anda Paratha

Ingredients

2. Dahi

Similar Meals You Might Like

Grilled Chicken Breast, Phulka and Lauki Sabzi

Palak Paneer, Cauliflower Rice and Kachumber Salad

Dal Tadka, Jeera Rice and Bhindi Masala

Dal Tadka, Jeera Rice, Aloo Gobi and Boondi Raita

Dal Tadka, Aloo Gobi and Roti

Palak Paneer, Naan and Cucumber Raita

About Anda Paratha with Dahi

Other Cuisines to Explore

Browse by Diet

Browse by Health Goal

Other Meal Types

Instructions

Ingredients

Instructions

Similar Meals You Might Like

Grilled Chicken Breast, Phulka and Lauki Sabzi

Palak Paneer, Cauliflower Rice and Kachumber Salad

Dal Tadka, Jeera Rice and Bhindi Masala

Dal Tadka, Jeera Rice, Aloo Gobi and Boondi Raita

Dal Tadka, Aloo Gobi and Roti

Palak Paneer, Naan and Cucumber Raita