Anda Parantha or Egg Paratha is a popular Indian flatbread where a spiced egg mixture is spread over a partially cooked wheat dough circle, folded, and then cooked until golden brown. The dough is rolled out, filled with a seasoned egg mixture along with onions, tomatoes, and spices, folded into a square shape, and then cooked on a skillet with oil or ghee until both sides are crispy and the egg is fully cooked. It’s a flavorful and satisfying dish often enjoyed for breakfast or as a quick meal.
here’s a detailed recipe for making Anda Paratha, a delicious Indian stuffed flatbread with eggs:
Ingredients:
For the dough:
- 2 cups whole wheat flour (atta)
- Water, as needed
- Salt, to taste
- 1-2 tablespoons oil or ghee
For the egg mixture:
- 4 eggs
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1-2 green chilies, finely chopped (adjust according to your spice preference)
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt, to taste
- Fresh coriander leaves, chopped (optional)
- Oil or ghee for cooking
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour, salt, and oil/ghee.
- Gradually add water and knead the mixture into a soft, smooth dough. Cover it and let it rest for 15-20 minutes.
- Prepare the Egg Filling:
- In a separate bowl, beat the eggs well.
- Add chopped onions, tomatoes, green chilies, red chili powder, turmeric powder, garam masala, salt, and coriander leaves (if using). Mix everything together.
- Make the Parathas:
- Divide the dough into equal-sized balls (slightly larger than golf balls) and roll each one out into a small circle (about 4-5 inches in diameter) on a floured surface.
- Place a non-stick skillet or tawa on medium-high heat.
- Take one rolled-out dough circle and place it on the skillet. Cook it for about a minute until you see small bubbles forming on the surface.
- Spread a teaspoon of oil or ghee on the surface of the partially cooked side of the paratha.
- Add the Egg Mixture:
- Flip the paratha over. Reduce the heat to medium-low.
- Pour a portion of the egg mixture onto the paratha and spread it evenly, leaving some space around the edges.
- Let it cook for a few seconds until the egg starts to set.
- Fold and Cook:
- Now, fold the edges of the paratha towards the center, covering the egg mixture, to form a square shape.
- Press the edges gently to seal and cook for another minute or so, flipping occasionally until both sides are golden brown and the egg is fully cooked.
- Repeat for Remaining Parathas:
- Repeat the process with the rest of the dough balls and egg mixture.
- Serve Hot:
- Remove the Anda Parathas from the skillet and place them on a plate.
- Serve hot with yogurt, pickle, or your favorite chutney.
Enjoy your delicious Anda Parathas!
