Crispy Paratha Breakfast Thali

Ingredients

• 1.5 cups all-purpose flour
• ¾ cup plain whole-milk yogurt
• 4 whole eggs
• ½ whole red onion, thinly sliced
• 1 whole lime (juiced)
• ¼ cup fresh cilantro, chopped
• 1 tsp cumin seeds

Instructions

1. 1

   Mix flour with 0.5 tsp salt and 0.25 cup water, then knead into a soft dough. Cover and let rest 5 minutes.

2. 2

   Toss sliced red onion with lime juice, a pinch of salt, and half the cilantro. Set aside to pickle.

3. 3

   Divide dough into 2 balls. Roll each into a thin 8-inch circle, brush with a little oil, and fold in half twice to form a triangle.

4. 4

   Heat 1 tbsp oil in a large skillet over medium-high. Pan-fry each paratha 90 seconds per side until golden and crispy, pressing gently with a spatula.

5. 5

   Push parathas to the side. Crack eggs into the skillet, season with salt and pepper, and scramble until cooked through, about 4 minutes.

6. 6

   Plate each paratha with eggs, a dollop of yogurt, pickled onions, toasted cumin seeds, and remaining cilantro. Serve hot.

Tools you’ll need

• large mixing bowl
• 12-inch skillet or larger
• spatula
• rolling pin or water glass

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