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Egg Paratha (Anda Paratha) – Indian

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

35 min

Cook Time

10 min

Serving

2 People

Calories / Serving

~350 kcal
Recipe by Get Curried on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 11 ready
All Ingredients

For the Dough

All Ingredients

For the Egg Mixture

All Ingredients

For Cooking

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 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. the dough for a few minutes until smooth. Add about 1 tablespoon of vegetable oil and again until the dough is elastic. Let the dough rest for .

  2. 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. all the ingredients together until well combined.

  3. 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.

  4. 4

    Cook the Paratha Base

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

  5. 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.

  6. 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.

  7. 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.

Before You Cook

Helpful details before you start
Spice LevelMedium
Green chili
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)
Ingredient Substitutions

  • No Egg?

    • 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
    • 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
    • 1/4 cup silken tofu, blended — Per egg.

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)

  • No Ghee?

    • Unsalted butter (1:1)
    • Neutral oil (1:1, lacks the toasted note)
AllergensThis recipe contains gluten and eggs.
gluteneggs

Variations

Simple ways to adapt this recipe.

  • 1
    Personalize the egg mix by

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

  • 2
    Incorporate chopped spinach or mushrooms

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

Helpful Tips

Small details that can improve the final result.

  • 1
    Flavour tipYou Can Flavor the Dough

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

  • 2
    Cooking tipAdd Oil to the Dough

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

  • 3
    Cooking tipCook the Paratha on Low

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

  • 4
    TipGently Push Any Overflowed Egg

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

Your Notes

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