Anda Paratha with a Twist

Ingredients

• For the paratha: For the paratha:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the egg filling: For the egg filling:
• 4 eggs 4 eggs
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt, to taste Salt, to taste
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• 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

1. 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.
2. 2.
   In a separate bowl, beat the eggs for the filling. Add cumin powder, turmeric powder, chili powder, salt, and chopped cilantro. Mix well.
3. 3.
   Divide the paratha dough into equal-sized balls. Roll out each ball into a small circle.
4. 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.
5. 5.
   Gently roll out the stuffed dough into a larger circle, taking care not to let the filling spill out.
6. 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.
7. 7.
   Repeat the process for the remaining dough and filling.
8. 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.