Pakistani Breakfast: Khagina, Desi Ghee Paratha, Meetha Dahi and Malai

Jump to Recipe Print Recipe

Some mornings call for a proper desi nashta. On weekends, when nobody is rushing to work or school, I make this full Pakistani breakfast tray: hot parathas shining with desi ghee, spicy khagina full of green chillies and coriander, a bowl of chilled meetha dahi and fresh malai. Everyone sits together, tears off a piece of paratha and the tray is empty in minutes.

This is not a fancy breakfast, but it is the one that feels most like home. Each part is simple, and together they make the perfect balance of spicy, salty, sweet and creamy.

What Is on This Pakistani Breakfast Tray?

• Khagina: Pakistani-style scrambled eggs cooked with onion, tomato, green chillies, haldi and lots of fresh coriander.
• Desi ghee parathas: layered whole-wheat flatbreads, crisp outside and soft inside.
• Meetha dahi: chilled yogurt whisked with sugar, a cool and sweet contrast to the spicy eggs.
• Malai: fresh cream from boiled milk, delicious spread on a hot paratha with a little sugar.

How Is Khagina Different from Scrambled Eggs?

Khagina is the desi version of scrambled eggs. Instead of butter and milk, the eggs are cooked in a spicy base of onion and tomato with green chillies, red chilli and haldi, and finished with a big handful of coriander. The eggs are kept soft and slightly chunky. If you like a tomato-heavy version, try my spicy scrambled eggs with tomatoes.

My Tips for the Best Desi Breakfast

• Make the dough first. Resting it for 15–20 minutes makes the parathas soft and easy to roll.
• Be generous with ghee between the layers; that is what makes the paratha flaky.
• Cook khagina last so it goes to the table hot and soft.
• Chill the dahi. Cold meetha dahi with a hot paratha is the best combination.
• Save your malai. Collect the cream from boiled milk over a few days in the fridge for weekend breakfast.

More Paratha Ideas for Breakfast

Want to switch it up? Try my aloo paratha, keema paratha or gobhi paratha. For busy weeks, my frozen lacha paratha guide shows how to make parathas ahead. And for a cup of something special alongside, try my pink tea.

Pakistani Breakfast Platter (Khagina, Paratha, Meetha Dahi and Malai)

A classic desi weekend breakfast: spicy khagina (Pakistani scrambled eggs with onion, tomato, green chillies and lots of coriander), flaky whole-wheat parathas with desi ghee, chilled meetha dahi and creamy malai.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Pakistani

Ingredients Method Notes

Ingredients

  

For the khagina

• 6 eggs
• 3 tbsp oil or ghee
• 1 medium onion finely chopped
• 2 medium tomatoes chopped
• 2–3 green chillies chopped
• ½ tsp salt or to taste
• ½ tsp red chilli powder
• ¼ tsp haldi (turmeric)
• ½ tsp zeera (cumin seeds) optional
• ½ cup fresh coriander chopped

For the parathas

• 3 cups whole-wheat flour (atta)
• ½ tsp salt
• 1 cup water approximately, for kneading
• 6–8 tbsp desi ghee for layering and frying

For the meetha dahi

• 2 cups plain yogurt thick, chilled
• 3–4 tbsp sugar or to taste

For the malai

• 1 cup fresh malai or cream skimmed from boiled milk, or packaged cream
• 1–2 tbsp sugar optional

Method

 

Parathas

1. Mix the atta and salt, then add water a little at a time and knead into a soft dough. Cover and rest for 15–20 minutes.
2. Divide into 6–8 balls. Roll one into a thin circle, spread ghee, fold into a square or triangle, and roll out again.
3. Cook on a hot tawa until light brown spots appear, flip, spread ghee on both sides and press with a spatula until crisp and golden. Keep warm in a cloth.

Khagina

1. Heat the oil in a pan, add the zeera and then the onion. Fry until soft and light golden.
2. Add the tomatoes, green chillies, salt, red chilli powder and haldi. Cook until the tomatoes are soft but still hold some shape.
3. Lightly beat the eggs and pour them in. Leave for a few seconds, then stir gently to make soft, chunky scrambled eggs.
4. When the eggs are just set, add plenty of chopped coriander and mix. Turn off the heat so the khagina stays soft.

Meetha dahi and malai

1. Whisk the chilled yogurt with sugar until smooth and creamy. Keep in the fridge until serving.
2. Collect fresh malai from the top of boiled and cooled milk, or lightly whisk cream. Sprinkle with a little sugar if you like it sweet.
3. Serve the hot parathas with khagina, meetha dahi and malai, with a cup of chai on the side.

Notes

Don't overcook the khagina; take it off the heat while the eggs are still soft. For crispier parathas, use more ghee and cook on medium heat. You can roll the parathas the night before and keep them in the fridge between sheets of plastic.

Pakistani Breakfast FAQs

What is khagina?

Khagina is a Pakistani and Hyderabadi style of scrambled eggs, cooked with onion, tomato, green chillies, spices and fresh coriander. It is usually eaten with paratha or roti.

What is a traditional Pakistani breakfast?

A classic desi breakfast includes paratha with eggs (khagina, omelette or fried egg), dahi, malai or butter, and doodh patti chai. On special days you may also find halwa puri or nihari.

Can I make the parathas ahead?

Yes. Roll and half-cook them, cool, stack with plastic sheets in between and freeze. Finish on a hot tawa with ghee when needed.

How do I get malai at home?

Boil full-fat milk, let it cool and refrigerate overnight. A thick layer of malai forms on top; lift it off with a spoon and collect it in a jar.