If you’re looking for a classic Indian breakfast or brunch that checks every box for comfort, flavor, and a hint of nostalgia, Paratha with Yogurt and Pickles will quickly earn a spot in your heart (and on your table). This humble dish brings together flaky, golden flatbreads fresh from the pan, creamy yogurt for a cooling contrast, and punchy Indian pickles that wake up every bite. Beloved across generations, it’s the type Breakfast, Side Dish.
Ingredients You’ll Need
What’s wonderful about Paratha with Yogurt and Pickles is that each ingredient truly matters, delivering layers of taste and texture with just a simple list. These basics come together as the backbone of a timeless comfort food, each component adding its own unique touch to make every mouthful special.
- Whole wheat flour (2 cups): This forms the nutty, hearty base of the paratha and gives it satisfying chew and texture.
- Salt (1/2 teaspoon): A pinch brings out the flavor of the wheat and ties all the elements together.
- Water (3/4 cup, adjust as needed): Just enough to bind the dough and create a soft, pliable consistency without making it sticky.
- Ghee or oil (1 tablespoon, plus more for cooking): Essential for richness, flakiness, and that gorgeous golden finish.
- Plain yogurt (1 cup): The creamy, tangy sidekick that makes every bite cool and luscious—try thick Greek yogurt for an extra treat.
- Indian pickles (achar), for serving: These spicy, zesty pickles cut through the richness and add irresistible intensity to the plate.
How to Make Paratha with Yogurt and Pickles
Step 1: Make the Dough
In a medium mixing bowl, add the whole wheat flour and salt. Gradually pour in the water along with a drizzle of ghee or oil, mixing with your hands as you go. You want the dough to come together as a soft, supple ball that’s not too stiff or sticky. Knead for about 5–7 minutes, until you have a smooth, elastic dough—think of it as a quick arm workout with a delicious reward at the end! Cover with a damp cloth and let it rest for 20 to 30 minutes to relax the gluten and ensure soft, puffed parathas.
Step 2: Divide and Shape
Once rested, cut the dough into 6 equal pieces and roll them into smooth balls. Lightly flour your surface and rolling pin. Flatten each ball and roll it out into a circle, about 6 to 7 inches across—don’t worry if they’re not perfectly round, that’s part of their charm. This is the moment to get playful if you’re thinking of adding chopped cilantro, ajwain seeds, or a tasty filling.
Step 3: Cook the Parathas
Heat a skillet or tawa over medium heat. Gently transfer one rolled-out paratha onto the hot surface. Cook for about 30 seconds until you see little bubbles forming. Flip, drizzle a little oil or ghee along the edges, and press gently with a spatula so it cooks evenly. Flip once more and let it continue to brown until both sides are speckled golden and crisp. Each paratha should be soft with a hint of crispness, ready to soak up yogurt and hold onto those pickles. Repeat until all six parathas are done, stacking them and keeping them warm.
Step 4: Assemble and Serve
Your kitchen probably smells amazing! Arrange the warm parathas on a plate, ready to be paired with a generous spoonful of plain yogurt and a helping of your favorite Indian pickles. This simple serving style brings out the best balance of spice, tang, and comfort—exactly what makes Paratha with Yogurt and Pickles an absolute staple in Indian homes.
How to Serve Paratha with Yogurt and Pickles
Garnishes
A sprinkle of fresh chopped cilantro or mint leaves brightens the whole plate, and a dusting of chili powder or cumin over the yogurt gives both color and a whisper of extra flavor. For festive mornings, a wedge of lemon on the side lets everyone splash a little brightness over their paratha.
Side Dishes
While Paratha with Yogurt and Pickles is a stand-alone delight, it also plays well with scrambled eggs, sautéed spinach, or a bowl of dal for a heartier meal. You can also offer extra pickle varieties—think mango, lime, or chili—for different spice adventures on the same plate.
Creative Ways to Present
For a fun brunch spread, cut each paratha into quarters and arrange alongside small bowls of yogurt and a rainbow of pickles, letting everyone build their own perfect bites. Roll up hot parathas around a spoonful of yogurt and a dab of achar for easy, crowd-pleasing finger food. Or try making mini parathas for a beautiful party-style platter that puts Paratha with Yogurt and Pickles firmly in the spotlight.
Make Ahead and Storage
Storing Leftovers
If you have leftover parathas, let them cool completely, then stack with parchment or wax paper between each one to prevent sticking. Wrap tightly in foil or slip them into an airtight container. Paired with yogurt and pickles, they’ll stay fresh in the fridge for up to three days, making them a quick grab for lunchboxes or weeknight snacks.
Freezing
Parathas are wonderfully freezer-friendly! After they’ve cooled, stack them with layers of parchment or wax paper, place in a freezer bag, and freeze for up to a month. When cravings hit, just pull out as many as you need, and reheat as directed—they’ll taste almost like you just made them.
Reheating
To revive cold or frozen parathas, place them on a hot skillet for a couple of minutes per side until they’re warm and pliable again. You can also reheat in the microwave wrapped in a damp paper towel for about 20 seconds, though the stovetop is best for recreating that fresh-off-the-pan texture fans of Paratha with Yogurt and Pickles love.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
While you can substitute all-purpose flour for a softer, less hearty paratha, whole wheat flour is preferred for authentic taste and texture. Try a 50-50 blend if you want something in between.
What kind of yogurt works best for Paratha with Yogurt and Pickles?
Plain yogurt is the classic choice, but you can use thick Greek yogurt for a richer, tangier side. Avoid flavored yogurts so the real essence of pickles and paratha can shine through.
Are there vegan alternatives for this recipe?
Absolutely! Use oil instead of ghee, and opt for a plant-based yogurt like coconut or almond milk yogurt to make the dish fully vegan while keeping it luscious and satisfying.
Can I add fillings to the paratha?
Definitely! Popular fillings include spiced mashed potatoes, grated paneer, or cooked veggies. Simply stuff the dough balls before rolling them out for an extra burst of flavor in every bite.
How do I make my parathas extra crispy?
For crispier parathas, use a little more oil or ghee around the edges while cooking and slightly increase the heat. Just keep an eye on them so they don’t burn—the goal is golden and crisp, not dry.
Final Thoughts
If you’ve ever wanted a dish that feels like a culinary hug and brings loved ones running to the table, Paratha with Yogurt and Pickles is it. Every step, from kneading the dough to the final swipe of tangy achar, is a celebration of simple ingredients meeting bold, unforgettable flavors. Give it a try—you’ll soon see why this meal is a staple worth sharing again and again!
Print
Paratha with Yogurt and Pickles Recipe
- Total Time: 30 minutes
- Yield: 6 parathas 1x
- Diet: Vegetarian
Description
Enjoy a delicious and traditional Indian breakfast or side dish with this recipe for Paratha served with creamy yogurt and tangy pickles. These whole wheat flatbreads are soft, flaky, and perfect for dipping into the yogurt and pickles for a burst of flavor in every bite.
Ingredients
Dough:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup water (adjust as needed)
- 1 tablespoon ghee or oil
Serving:
- 1 cup plain yogurt
- Indian pickles (achar), for serving
Instructions
- Mix Dough: In a bowl, mix flour and salt. Gradually add water and ghee to form a soft dough. Knead for 5–7 minutes until smooth. Cover and let rest for 20–30 minutes.
- Prepare Parathas: Divide dough into 6 equal portions and roll each into a ball. On a floured surface, roll each ball into a thin circle. Heat a skillet over medium heat. Cook each paratha for 30 seconds until bubbles appear. Flip, drizzle oil or ghee, and cook for another 30–45 seconds. Cook until golden and crisp. Repeat for remaining parathas.
- Serve: Serve hot with yogurt and Indian pickles.
Notes
- Add ajwain seeds, cilantro, or stuff with spiced potatoes or paneer for variety.
- Use thick Greek yogurt for a richer accompaniment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 paratha with yogurt and pickles
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
