Egg Paratha Recipe (Anda Paratha)
Anda paratha are whole wheat flatbreads topped with a egg mixture and cooked to perfection. They make a great breakfast or any time meal. They are good on their own but a salad, chutney or pickle goes well on the side.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- ½ cup wheat flour (atta)
- warm water as needed (start with 3 tbsps)
- 2 tablespoons oil (divided)
- 2 eggs
- 1 small (3 to 4 tablespoons) onion chopped finely
- 1 green chili chopped (skip for kids)
- ¼ teaspoon black pepper
- 1 pinch turmeric
- ¼ teaspoon sea salt (adjust to taste)
- 1 tablespoon coriander leaves chopped (1 to 2 sprigs)
Optional
- 2 to 3 tablespoon grated carrots of very fine chopped bell peppers
How to make the recipe
- Make the Dough: Add flour, a pinch of salt and 3 tbsps warm water to a mixing bowl. Mix and begin to form a soft non-sticky dough, adding more water as you mix. Add ½ teaspoon oil and knead well until pliable. Cover and prep up the veggies.
- Divide the dough: Divide the dough to 2 portions and roll them to smooth balls. Sprinkle a teaspoon of flour on the rolling area and coat one dough ball with the flour on both the sides.
- Roll the Paratha: Flatten it and begin to roll to a 6 inch roti. Spread ¼ teaspoon oil and fold the paratha to a semi circle. (check the pictures) Spread oil again and fold to a triangle. Roll it to a triangle shaped paratha. This way make both the parathas.
- Cook the Paratha: Heat a griddle until hot enough on a medium flame. Dust off the excess flour and place it on the griddle. Cook until you see bubbles, turn it to the other side and press down with a spatula.
- Return to the other side and cook, pressing down until it begins to puff. It is done when you see brown spots all over. Cook both the parathas and cool down the pan slightly.
- Prepare the Egg: Meanwhile, In a mixing bowl stir together half of the onions, chilies, coriander, salt, turmeric, black pepper and carrots (optional). Reserve the other half for the next paratha. Break an egg to the same bowl. Whisk well until frothy.
- Make the Egg Paratha: Pour a teaspoon oil on the pan. When it is medium hot, pour the egg mixture and let cook until the base is firm and top still gooey. Place the paratha over it and press down with a spatula so it sticks to the egg.
- Turn it to the other side and cook until hot, making sure the eggs are cooked through and the egg paratha is hot. This way cook the other egg paratha too.
NUTRITION (estimation only)
Calories: 222kcal | Carbohydrates: 30g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 141mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 22.3mg | Calcium: 44mg | Iron: 2.6mg
