Aloo Paratha with Fried Eggs, Chili Oil and Labneh

"How do you like your eggs in the morning? Runny af please🙋🏻‍♀️"
-- @dieteticaesthetic

A Note from Feedfeed

This savory Indian breakfast gets a twist with sundried tomatoes, labneh, chili oil, and fried eggs to boot. 

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  • Recipe Card

Recipe Card

Aloo Paratha


  • 2 potatoes, boiled and mashed
  • 1/2 teaspoon chili powder
  • 1 teaspoon 
cilantro, chopped
  • 2 teaspoons onion, finely chopped
  • salt, to taste
  • 1/2 teaspoon cumin powder
  • 1 tablespoon ghee



  • 1 cup wheat flour
  • 1/2 cup water
  • 1 teaspoon neutral oil
  • pinch of salt


  • 2 eggs
  • 2 tablespoons Labneh
  • 1 teaspoon chili oil
  • 1 teaspoon sun dried tomatoes
  • 1 sprig mint


  • Step 1

    In a large mixing bowl add flour, oil and salt. Slowly add in water until a soft dough forms.

  • Step 2

    Let sit for 10-15 minutes and divide dough into 6 equal pieces.

  • Step 3

    Meanwhile, prepare the filling. In a large bowl, combine mashed potatoes with chopped cilantro, salt, chili powder, cumin powder, and onions. Mix until well combined.

  • Step 4

    Take one dough ball and roll out into a thin flat circle, place 2 tbsp of aloo filling and bring edges together and pinch in the center

  • Step 5

    Flatten dough using the palms of your hands and use a rolling pin to get dough flat. It should be 7 inches in diameter.

  • Step 6

    Cook on a hot skillet add in ghee and press firmly with a spatula until both sides are golden brown. Repeat until all parathas are nicely golden.

  • Step 7

    In the same pan, fry 2 sunny side up eggs and place on top of paratha.

  • Step 8

    Top with labneh, chili oil, sundried tomato and mint. Enjoy!