Paratha Breakfast Thali
Crispy store-bought parathas paired with warm spiced potatoes, tangy yogurt, and quick-pickled onions—a complete Indian breakfast plate ready in 15 minutes. No frying, no long prep.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
- 2 pieces frozen or refrigerated parathas
- 250 g potatoes, diced small
- ½ medium onion, thinly sliced
- ½ cup yogurt, plain
- 1 tsp chaat masala or amchur powder
- 3 tbsp fresh cilantro, chopped
- 1 whole lime
Instructions
- 1
Toss diced potatoes with 0.5 tsp chaat masala and a pinch of salt. Heat 1 tbsp oil in a skillet over medium-high.
- 2
Cook potatoes until golden and crispy, ~8 minutes, stirring occasionally. Transfer to a plate.
- 3
Add sliced onion to the same skillet with a pinch of salt and a squeeze of lime juice. Cook 2 minutes until softened.
- 4
Warm parathas directly over the skillet flame or in a separate hot skillet, 30 seconds per side until puffed.
- 5
Whisk yogurt with remaining chaat masala and half the cilantro until smooth.
- 6
Arrange parathas, spiced potatoes, pickled onions, and yogurt on a plate. Garnish with cilantro and lime wedge.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- cutting board
- knife
- small bowl (for yogurt)
- whisk or fork
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