Anda Paratha
A hearty and delicious Indian flatbread stuffed with a savory, spiced egg scramble. Perfect for a protein-packed breakfast or a quick lunch, this paratha is crispy on the outside and soft on the inside.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
- c.Gradually add lukewarm water while mixing to form a dough. Knead for 8-10 minutes until the dough is soft, smooth, and pliable, but not sticky.
- d.Cover the dough with a damp cloth or lid and let it rest for at least 20 minutes. This helps the gluten relax, making the parathas softer.
- 2
Step 2
- a.Make the Egg Filling (Anda Bhurji)
- b.Heat 1 tbsp of vegetable oil in a non-stick pan over medium heat.
- c.Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
- e.Stir in the turmeric powder, red chili powder, and the remaining 0.75 tsp of salt. Cook for 30 seconds.
- f.Crack the 6 eggs into the pan. Continuously stir and scramble them for 2-3 minutes until they are just cooked but still moist. Do not overcook.
- g.Turn off the heat and mix in the garam masala and chopped coriander leaves.
- h.Transfer the egg filling to a plate and spread it out to cool down completely. This is a crucial step to prevent the dough from tearing.
- 3
Step 3
- a.Stuff and Roll the Parathas
- b.Once the dough has rested and the filling is cool, divide the dough and the filling into 8 equal portions.
- c.Take one portion of dough, roll it into a smooth ball, and flatten it with your palms. Dust it with dry atta.
- d.Roll it into a small circle of about 4 inches in diameter.
- e.Place one portion of the egg filling in the center.
- f.Bring the edges of the dough together, pleating as you go, and seal it tightly at the top. Pinch off any excess dough.
- g.Gently flatten the stuffed ball and dust it again with dry atta.
- h.Using a rolling pin, apply light and even pressure to roll it into a 6-7 inch circle. Be gentle to avoid the filling from spilling out.
- 4
Step 4
- a.Cook the Parathas
- b.Heat a tawa (flat griddle) over medium-high heat.
- c.Carefully place the rolled paratha on the hot tawa. Cook for about 45-60 seconds until you see small bubbles on the surface.
- d.Flip the paratha. Apply about 1/2 tsp of ghee on the semi-cooked side and spread it evenly.
- e.Cook for another minute, then flip again. Apply ghee to the other side as well.
- f.Press the paratha gently with a spatula, especially around the edges, and cook while flipping until both sides are golden brown with crispy spots. This should take about 2-3 minutes per paratha.
- g.Repeat the stuffing, rolling, and cooking process for all the remaining portions.
- 5
Step 5
- a.Serve
- b.Serve the hot Anda Parathas immediately with plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achaar).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the egg filling is completely cool before stuffing. A warm filling will release steam and tear the dough.
- 2Do not overfill the parathas. It makes them difficult to roll and prone to breaking.
- 3Roll the stuffed parathas gently with light, even pressure to prevent the filling from oozing out.
- 4Cook on medium to medium-high heat. If the heat is too low, the paratha will become hard; if it's too high, it will burn before cooking through.
- 5For a flakier texture, you can add a tablespoon of hot ghee to the dough while kneading.
- 6If you are a beginner, you can use the 'two-roti' method: roll two small rotis, place the filling on one, cover with the other, and seal the edges.
Adapt it for your goals.
Add Cheese
Add 1/2 cup of grated cheddar or mozzarella cheese to the cooled egg filling for a gooey, cheesy paratha.
Add VegetablesAdd Vegetables
Incorporate finely chopped vegetables like bell peppers, carrots, or boiled peas into the egg scramble for added nutrition and texture.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the filling for an extra kick.
Herb VariationHerb Variation
Add other fresh herbs like chopped mint or kasuri methi (dried fenugreek leaves) to the filling for a different flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Eggs and whole wheat flour provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
Sustained Energy Release
The complex carbohydrates from whole wheat flour (atta) ensure a steady release of energy, keeping you feeling full and energized for longer periods.
Rich in Vitamins and Minerals
Eggs are a powerhouse of essential nutrients like Vitamin D, Vitamin B12, selenium, and iron, which are vital for bone health, nerve function, and blood production.
Frequently asked questions
One Anda Paratha contains approximately 250-280 calories, depending on the amount of ghee or oil used for cooking. A serving of two parathas would be around 500-560 calories.