Recipe
Anda Paratha with a Twist
Spiced Egg-Stuffed Paratha Delight
4.7 out of 5
Indulge in the flavors of Indian cuisine with this delectable Anda Paratha recipe. A popular street food in India, Anda Paratha is a savory flatbread stuffed with a spiced egg filling, cooked to perfection on a griddle.
Metadata
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, High-protein, Low-sugar, Nut-free, Dairy-free (if ghee is substituted with oil)
Allergens
Eggs, Wheat
Not suitable for
Vegan, Gluten-free
Ingredients
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For the paratha: For the paratha:
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2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
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1/2 teaspoon salt 1/2 teaspoon salt
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Water, as needed Water, as needed
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For the egg filling: For the egg filling:
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4 eggs 4 eggs
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1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon chili powder 1/2 teaspoon chili powder
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Salt, to taste Salt, to taste
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2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
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Ghee or oil, for cooking Ghee or oil, for cooking
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 12g, 3g
- Carbohydrates (total, sugars): 40g, 1g
- Protein: 14g
- Fiber: 6g
- Salt: 1g
Preparation
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1.In a mixing bowl, combine the whole wheat flour and salt for the paratha. Gradually add water and knead until a smooth dough is formed. Cover and let it rest for 15 minutes.
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2.In a separate bowl, beat the eggs for the filling. Add cumin powder, turmeric powder, chili powder, salt, and chopped cilantro. Mix well.
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3.Divide the paratha dough into equal-sized balls. Roll out each ball into a small circle.
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4.Place a portion of the egg filling in the center of each rolled-out dough circle. Fold the edges of the dough over the filling, sealing it completely.
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5.Gently roll out the stuffed dough into a larger circle, taking care not to let the filling spill out.
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6.Heat a griddle or a non-stick pan over medium heat. Cook the stuffed paratha on the griddle, applying ghee or oil on both sides until golden brown spots appear.
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7.Repeat the process for the remaining dough and filling.
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8.Serve the Anda Parathas hot with chutney or yogurt.
Treat your ingredients with care...
- Whole wheat flour — Ensure that the flour is fresh and of good quality to achieve a soft and pliable dough.
- Eggs — Use fresh eggs for the best flavor and texture.
- Cilantro — Wash the cilantro thoroughly and chop it finely for a burst of freshness in the filling.
Tips & Tricks
- For a spicier version, add finely chopped green chilies to the egg filling.
- You can customize the spices in the filling according to your taste preferences.
- Serve Anda Paratha with a side of mint chutney or tangy tamarind chutney for an extra burst of flavor.
- If you prefer a softer paratha, brush it with ghee or butter after cooking.
- Leftover parathas can be refrigerated and reheated in a toaster or on a griddle.
Serving advice
Serve Anda Paratha hot off the griddle with a side of mint chutney or yogurt. Garnish with fresh cilantro leaves for an added touch of freshness.
Presentation advice
Arrange the golden-brown Anda Parathas on a platter, garnished with a sprinkle of chopped cilantro. Serve with a small bowl of chutney or yogurt on the side for dipping.
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