Awadhi Anda Paratha
A specialty from Lucknow, this paratha features a soft, flaky whole wheat flatbread filled with a delicately spiced egg mixture. A rich and satisfying meal, perfect for a hearty breakfast or brunch.
For 4 servings
6 steps. 25 minutes total.
- 1
Prepare the dough
- a.In a large mixing bowl, combine the atta, 1 tbsp ghee, and 0.5 tsp salt. Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. Cover with a damp cloth and let it rest for at least 20-30 minutes.
- 2
Make the egg filling
- a.In a separate bowl with a pouring spout, whisk the eggs until light and frothy. Add the finely chopped onion, green chilies, ginger paste, garlic paste, coriander leaves, turmeric powder, red chili powder, garam masala, and 0.75 tsp salt. Whisk everything together until well combined.
- 3
Shape and half-cook the parathas
- a.Divide the rested dough into 8 equal-sized balls. Take one ball, dust it with dry atta, and roll it into a thin circle about 5-6 inches in diameter. Heat a tawa (griddle) over medium-high heat. Place the rolled circle on the hot tawa. Cook for about 30 seconds on the first side, then flip. Cook the second side for 45-60 seconds, pressing gently with a spatula, until it puffs up completely like a balloon.
- 4
Fill the paratha
- a.Once puffed, quickly remove the paratha from the tawa using tongs. Working carefully as it will be hot, make a small incision on the edge to create a pocket. Give the egg mixture a quick whisk, then carefully pour about 1/8th of the mixture (3-4 tbsp) into the pocket. Gently press the opening to seal and lay the paratha flat.
- 5
Cook the filled paratha
- a.Reduce the heat to medium-low. Place the filled paratha back on the tawa. Drizzle about 1-2 tsp of ghee around the edges and on top. Cook for 2-3 minutes per side, pressing gently, until it's golden brown, crisp, and the egg inside is fully cooked. Repeat the process for all remaining dough balls.
- 6
Serve immediately
- a.Serve the hot Awadhi Anda Parathas with a side of plain yogurt (dahi), mint chutney, or your favorite pickle for a complete and delicious meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the dough is soft and well-rested. This is the key to making parathas that puff up perfectly.
- 2Finely chop the onions and other fillings to ensure they cook evenly inside the paratha and don't tear the dough.
- 3Cook the filled parathas on medium-low heat. This allows the egg filling to cook through without burning the outside.
- 4Whisk the egg mixture just before filling each paratha to keep it well-combined.
- 5If the puff-and-fill method is too difficult, you can roll two thin rotis, pour the egg mixture on one, cover with the second, seal the edges, and cook.
Adapt it for your goals.
Cheesy Anda Paratha
Add 2-3 tablespoons of grated mozzarella or cheddar cheese to the egg mixture for a gooey, cheesy filling.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add some finely chopped red onion for an extra kick.
Herbaceous ParathaHerbaceous Paratha
Add 1 tablespoon of finely chopped fresh mint leaves or 1 teaspoon of kasuri methi (dried fenugreek leaves) to the egg filling for a fresh, aromatic flavor.
Meat Lover's VersionMeat Lover's Version
Add 1/4 cup of cooked and minced chicken or mutton keema to the egg mixture for a more substantial, protein-packed paratha.
Why this is on our healthy list.
Excellent Source of Protein
Eggs provide high-quality complete protein, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Provides Sustained Energy
The use of whole wheat flour (atta) offers complex carbohydrates and dietary fiber, which ensures a slow and steady release of energy, keeping you full and energized for longer.
Rich in Vitamins and Minerals
This dish is a good source of essential nutrients like Vitamin D, B12, and selenium from eggs, along with iron and B-vitamins from the whole wheat flour.
Frequently asked questions
One serving, which consists of two parathas, contains approximately 460-490 calories. The exact count can vary based on the amount of ghee used for frying.