Dish
Anda paratha
Anda paratha is made by mixing flour, salt, and water to make a dough. The dough is then rolled out and filled with a mixture of eggs, herbs, and spices. The paratha is then cooked on a griddle until golden brown. It is typically served with a side of yogurt or chutney.
Origins and history
Anda paratha has been a part of Pakistani cuisine for centuries. It is believed to have originated in the Punjab region and was traditionally eaten by farmers before a long day of work. Today, it is still a popular breakfast dish in Pakistan and can be found in street stalls and restaurants throughout the country.
Dietary considerations
Anda paratha is vegetarian but not vegan due to the use of eggs. It does contain gluten.
Variations
There are many variations of anda paratha, including ones with meat or other vegetables in the filling. Some recipes also call for the addition of cheese or nuts.
Presentation and garnishing
Anda paratha is typically served on a plate or in a basket. It can be garnished with herbs or served with a side of pickles.
Tips & Tricks
To keep anda paratha fresh, store it in an airtight container in the refrigerator. Reheat in the oven or on a griddle before serving.
Side-dishes
Anda paratha is often served with a side of yogurt or chutney.
Drink pairings
Anda paratha pairs well with a cup of chai tea or a glass of lassi.
Delicious Anda paratha recipes
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