Egg Paratha (Anda Paratha) – Indian

Step 1: Prepare the Dough

In a large plate or bowl, add 1 cup of whole wheat flour (atta). Make a well in the center and add salt to taste. Gradually add water, mixing with your hands to form a soft and pliable dough. Knead the dough for a few minutes until smooth. Add about 1 tablespoon of vegetable oil and knead again until the dough is elastic. Let the dough rest for 15 minutes.

Step 2: Prepare the Egg Mixture

While the dough rests, crack 2 eggs into a bowl. Add chopped coriander leaves, chopped tomatoes, chopped green chilies, chopped onions, and salt to taste. Whisk all the ingredients together until well combined.

Step 3: Roll the Paratha

Divide the rested dough into 2-3 orange-sized balls. Dust one dough ball with flour and flatten it. Roll the dough into a thin, roughly 1mm thick, circular shape using a rolling pin. Spread about 1 teaspoon of oil and a sprinkle of flour evenly over the rolled dough. Fold the dough in half, then fold it again into a quarter-circle (triangle shape). Dust the folded dough with more flour.

Step 4: Cook the Paratha Base

Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa. Cook for 30-40 seconds until small bubbles start to appear on the surface. Gently flip the paratha to the other side. Cook for about 10 seconds.

Step 5: Add the Egg Filling

Add 1 teaspoon of oil to the paratha and spread it. Flip the paratha again. Using a spatula, gently open the pocket that has formed in the paratha. Pour a ladleful of the egg mixture into the pocket, pushing it towards the center and corners. If any egg overflows, gently push it back in with the spatula.

Step 6: Finish Cooking the Paratha

Gently rest the top of the paratha. Cook on low flame until the egg starts to puff up and the bottom side is golden brown. Add another teaspoon of oil to the top and spread it. Flip the paratha to cook the other side until it's also golden brown and crispy. Press gently with a spatula to ensure even cooking of the egg inside.

Step 7: Serve

Once cooked, remove the egg paratha from the tawa. Cut it into desired pieces and serve hot with tomato ketchup or your preferred chutney.

• You can flavor the dough with carom seeds (ajwain), cumin seeds (jeera), chili powder, or crushed coriander seeds for personalized taste.

• Add oil to the dough towards the end of kneading to make it pliable and elastic, not at the beginning.

• Cook the paratha on low flame after adding the egg mixture to ensure the egg cooks through and the paratha puffs up without burning.

• Gently push any overflowed egg mixture back into the paratha pocket to keep it contained.

• Personalize the egg mix by adding Mexican or Italian flavors like oregano, chili flakes, or cheese.

• Incorporate chopped spinach or mushrooms into the egg mixture for added nutrition and flavor.