Raita and Paratha Breakfast

Across much of India, cool yogurt raita steadies a hot griddle breakfast. Grated cucumber, cumin, and chaat masala fold into thick yogurt, then meet flaky paratha with a swipe of ghee and bright mango pickle.

Serves 4

Estimate for one serving

• 385 cal
• 9.5g protein
• 48g carbs
• 17g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups plain full-fat yogurt
• 1 medium (about 8 oz) English cucumber
• 1/2 tsp ground cumin
• 1/4 tsp chaat masala
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 4 pieces frozen or refrigerated plain paratha
• 4 tbsp mango pickle (achar)
• 1 tsp ghee or oil

Instructions

1. 1Peel the cucumber if desired, then grate it on the large holes of a box grater.
2. 2Place the grated cucumber in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.
3. 3In a medium bowl, whisk the yogurt until smooth.
4. 4Add the squeezed cucumber, ground cumin, chaat masala, chopped cilantro, and salt to the yogurt. Stir well to combine. Taste and adjust salt if needed. Set raita aside (can be made up to 1 day ahead and chilled).
5. 5Heat a nonstick or cast-iron skillet over medium heat.
6. 6Brush one side of a paratha lightly with a tiny bit of ghee or oil.
7. 7Place the paratha in the hot skillet, oiled side down, and cook 1–2 minutes until golden spots appear.
8. 8Brush the top side with a little more ghee or oil, flip, and cook the second side 1–2 minutes until puffed and golden.
9. 9Remove to a plate and repeat with the remaining parathas. Keep warm in a clean towel or low oven if desired.
10. 10Serve each person one warm paratha, a generous ½-cup scoop of raita, and mango pickle on the side.