Anda Gobhi Paratha
PakistaniPakistani RecipesGolden eggsMedium
A crisp paratha stuffed with spiced gobhi (cauliflower) and egg, cooked in desi ghee. A winter breakfast favourite with yoghurt.
Prep time20 min
Cook time20 min
Total time40 min
Servings2
Ingredients
- 2 eggs
- 300 g gobhi (cauliflower)
- 2 cups atta (whole wheat flour)
- 1 onion
- 2 green chillies
- 1 tsp garam masala
- 0.5 tsp red chilli powder
- 0.5 tsp cumin powder
- 2 tbsp desi ghee
- salt to taste
- fresh coriander
- dahi to serve
Method
- Grate the gobhi, sprinkle with salt, rest for 10 minutes and squeeze out the water.
- Mix with chopped onion, chillies, garam masala, red chilli, cumin 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 gobhi 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)400 kcal
Protein (estimate)14 g
Fat (estimate)20 g
Carbs (estimate)42 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: squeeze the gobhi dry so the paratha does not tear, and cook until golden on both sides. Allergens: contains egg, wheat (gluten) and milk (ghee). Use phool gobhi only, as band gobhi makes the filling watery. Nutrition values are estimates.