Anda Paratha
Egg poured into the layers. Roadside breakfast royalty.
A plain paratha partly cooked, split open at one edge, filled with seasoned beaten egg and cooked until the egg sets inside the layers.
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
Ingredients
Makes 4 parathas
- 250 g (2 cups) whole wheat atta, plus extra for dusting
- 1/2 tsp fine salt
- 1 tbsp ghee or neutral oil, for the dough
- about 160 ml (2/3 cup) lukewarm water
- 4 eggs
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 2 tbsp chopped coriander
- 1/4 tsp salt and a pinch of black pepper
- 3 tbsp ghee, for cooking
Method
Tap a step to mark it done.
Tawa tips
- If the paratha will not puff, roll the next one slightly thinner and press the edges harder.
- Lower heat after adding egg so the inside sets before the outside burns.
- Use fresh, refrigerated eggs and cook until firm, especially when serving children or older relatives.
