Anda Besan Paratha
PakistaniPakistani RecipesGolden eggsMedium
A crisp besan (gram flour) paratha stuffed with spiced scrambled egg and green chillies. A protein-rich breakfast with dahi and chutney.
Prep time15 min
Cook time20 min
Total time35 min
Servings2
Ingredients
- 2 eggs
- 1 cup besan (gram flour)
- 1 cup atta (whole wheat flour)
- 1 onion
- 2 green chillies
- 1 tsp garam masala
- 0.5 tsp red chilli powder
- 0.5 tsp ajwain
- 2 tbsp cooking oil or desi ghee
- salt to taste
- dahi and green chutney to serve
Method
- Mix the besan and atta with salt, ajwain and water into a soft dough; rest for 15 minutes.
- Beat the eggs with chopped onion, chillies, garam masala and red chilli; scramble lightly until just set.
- Roll out dough circles, place the egg filling in the centre, seal and roll gently.
- Cook on a hot tawa with oil or ghee for 2 to 3 minutes per side until crisp and golden.
- Serve hot with dahi and green chutney.
Nutrition — estimated per serving
Calories (estimate)390 kcal
Protein (estimate)16 g
Fat (estimate)19 g
Carbs (estimate)40 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 crisp and golden on both sides and the filling is hot through. Allergens: contains egg and wheat (gluten); besan is chickpea flour. Add a little rice flour to the dough for extra crispness; swap besan with makki atta for a Punjabi twist. Nutrition values are estimates.