Why Pankaj Bhadouria's Dahi Paratha Is Trending: Flaky, Soft & Breakfast-Ready

When comfort meets craft, the result is a recipe that feels familiar yet exciting, and food influencer Pankaj Bhadouria brings precisely that with her irresistible Dahi Paratha. A staple Indian breakfast gets a gourmet twist through technique, texture, and a clever use of yoghurt. What makes this paratha stand out is its beautifully flaky exterior paired with an unbelievably soft inside, achieved through a method that prioritizes patience and precision. The secret? Letting the dough rest is a small step that transforms the final result.

A Dough Built on Creaminess and Balance:

The heart of this recipe lies in its dahi‑based dough, a mixture of yoghurt, milk, flour, salt, and a hint of powdered sugar. The yoghurt lends tenderness, while milk keeps the dough pliable and lush. After blending the wet ingredients and kneading them into a smooth dough, a touch of oil is worked until fully absorbed. This forms the base of the paratha's signature softness.

Resting the dough for 30 minutes is non‑negotiable; it relaxes the gluten and ensures the parathas roll out effortlessly without tearing. A quick re‑knead and division into five equal balls sets the stage for the magic to follow.

The Flaky Layers: A Technique That Makes the Paratha Special

Unlike regular parathas, this recipe uses a corn flour‑oil slurry to create ultra‑thin, delicate layers. Each dough ball is rolled into a large roti, coated generously with the slurry, and then slit and folded using a circular layering method. A sprinkle of chili flakes and spring onions adds gentle heat and savoury freshness.

After a short resting period, the parathas are rolled out again and cooked on a hot tawa with ghee or oil. As they puff and crisp, the layers begin to separate, giving the paratha its signature flaky‑soft personality. A final scrunch before serving enhances the texture even more.

A Breakfast Worth Waking Up For:

Served hot, the Dahi Paratha is comforting, flaky, and flavourful, perfect with achaar, chutney, or even on its own. With simple ingredients and a standout method, Pankaj Bhadouria's recipe elevates a humble breakfast into something truly special.

View this post on Instagram

A post shared by MasterChef Pankaj Bhadouria (@masterchefpankajbhadouria)