Anda Aloo Paratha
PakistaniPakistani RecipesDesi eggsMedium
A golden paratha stuffed with spiced aloo (potato) and scrambled egg, cooked in desi ghee. A classic Pakistani breakfast with dahi.
Prep time20 min
Cook time20 min
Total time40 min
Servings2
Ingredients
- 2 eggs
- 3 potatoes
- 2 cups atta (whole wheat flour)
- 1 onion
- 2 green chillies
- 1 tsp garam masala
- 0.5 tsp red chilli powder
- 0.5 tsp amchur (dried mango powder)
- 2 tbsp desi ghee
- salt to taste
- fresh coriander
- dahi to serve
Method
- Boil the potatoes until soft, peel and mash.
- Mix the mash with chopped onion, chillies, garam masala, red chilli, amchur, salt and coriander.
- Knead the atta with water and salt into a soft dough; rest for 15 minutes.
- Beat the eggs, scramble lightly until just set, and fold into the potato mixture.
- Roll out dough circles, fill, seal and roll gently into parathas.
- Cook on a hot tawa with ghee for 2 to 3 minutes per side until golden; serve with dahi.
Nutrition — estimated per serving
Calories (estimate)430 kcal
Protein (estimate)14 g
Fat (estimate)21 g
Carbs (estimate)46 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the paratha until golden and the filling is hot through. Allergens: contains egg, wheat (gluten) and milk (ghee). Cool the potato filling before stuffing; add a little butter on top while serving. Nutrition values are estimates.