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.)

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Anda Paratha Recipe - North Indian Eggetarian Breakfast | CraftMyMeals

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

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About Anda Paratha with Dahi

Instructions

Ingredients

Instructions