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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Egg Paratha & Yogurt Recipe - North Indian Breakfast | CraftMyMeals

Instructions

1
Prepare the Paratha Dough (10 minutes + 20 minutes resting)
- In a large mixing bowl, combine 2 cups of atta, 1/2 tsp of salt, and 1 tbsp of ghee. Rub the ghee into the flour with your fingertips until it resembles coarse crumbs.
- Gradually add warm water, a little at a time, and knead to form a dough. Knead for 7-8 minutes on a lightly floured surface until the dough is soft, smooth, and pliable.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20 minutes. This step is crucial for soft, easy-to-roll parathas.
2
Prepare the Egg Filling (5 minutes)
- While the dough rests, prepare the filling. In a separate bowl, crack the 4 large eggs.
- Add the finely chopped red onion, green chilies, fresh cilantro, 1/2 tsp Kashmiri red chili powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala, and the remaining 1/2 tsp of salt.
- Whisk vigorously until the mixture is well-combined and slightly frothy. For easier handling, transfer the mixture to a measuring cup or a jug with a spout.
3
Roll and Partially Cook the Paratha (5 minutes)
- Divide the rested dough into 4 equal portions and roll each into a smooth ball.
- Take one dough ball, dust it with dry atta, and roll it into a circle about 6-7 inches in diameter and approximately 2-3 mm thick.
- Heat a tawa or non-stick skillet over medium heat. Once hot, place the rolled paratha on it.
- Cook for about 30-45 seconds until you see small bubbles appear on the surface. The paratha should be set but not browned.
4
Add Egg Mixture and Cook (5 minutes)
- Flip the paratha. Immediately pour about a quarter of the whisked egg mixture (approx. 1/2 cup) onto the center of the semi-cooked side.
- Using the back of a spoon, quickly and gently spread the egg mixture to cover the entire surface of the paratha, right to the edges.
- Drizzle about 1/2 tsp of the remaining ghee around the edges of the paratha. Let the egg cook and set for about 1-2 minutes, until the top is no longer liquid.
5
Finish Cooking and Serve (5 minutes)
- Carefully flip the paratha again, egg-side down. Cook for another 1-2 minutes, gently pressing down with a spatula to ensure the egg cooks through and the paratha gets golden-brown spots.
- Flip one last time and cook for 30 seconds to ensure the first side is also cooked and crisp.
- Remove from the tawa and repeat the process for the remaining dough balls and egg mixture.
- Serve hot with mint chutney, yogurt (dahi), or your favorite 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.

Egg Paratha with Dahi

Nutrition per Serving

Recipes in this Meal

1. Egg Paratha

Ingredients

2. Dahi

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About Egg Paratha with Dahi

Instructions

Ingredients

Instructions