Aloo Paratha with Curd & Pickle
Punjab's proudest morning ritual
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What spices are used in the potato filling?
The mashed potatoes are flavored with cumin, coriander, green chilies, ginger, and a hint of tangy mango powder(amchur).
Is the paratha cooked in oil or ghee?
For the most authentic and rich flavor, it is typically pan-roasted using pure ghee or butter.
Why is it served with curd?
The cool, cool nature of the yogurt balances the warm spices and heat of the stuffed paratha.
What kind of pickle is included?
Usually, a tangy and spicy mixed vegetable or mango pickle(achar) accompanies the dish.
Can I order this vegan?
Yes, if you request the paratha to be cooked in oil instead of ghee and skip the side of curd.
About Aloo Paratha with Curd & Pickle
Aloo paratha with curd and pickle is the quintessential North Indian breakfast and comfort plate, the dish many people in Punjab grow up eating on weekend mornings. The format is simple and deeply satisfying: a stuffed griddle bread served with cooling curd and a little tangy pickle, so every bite balances warm, spiced and rich against cool and sharp.
At BHARAT Flavours Of India the paratha is rolled fresh to order and cooked on the tawa griddle with ghee until it turns golden with slightly crisp edges. What sets this one apart from the other parathas is the filling: soft mashed potato seasoned with cumin, green chilli, fresh coriander, a touch of ginger and tangy amchur (dried mango powder). It is the most classic and homely of the stuffings, mild enough to please most palates while still carrying real flavour. Our masalas are ground fresh rather than bought pre-mixed, and the curd on the side is set in-house.
The plate comes complete with chilled curd and a small portion of lime or mango pickle, which is why it works as a full meal rather than just a bread. The curd cools the warmth of the spices while the pickle adds a sharp, salty lift. Cooked under our chef from Uttarakhand, it is filling and good value for a single, hearty serving. If you prefer, the paratha can be made on oil instead of ghee, and the curd left off, for a lighter or dairy-free plate.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Breakfast menu · how our tandoor breads are made · tandoori dishes to pair with bread · North Indian food in Bangkok.