Anda Gobi Paratha Brunch
PakistaniBrunchDesi eggsMedium
Crisp parathas stuffed with spiced cauliflower, served with a soft masala omelette and yoghurt. A filling brunch that makes the most of winter gobi.
Prep time15 min
Cook time20 min
Total time35 min
Servings4
Ingredients
- 4 Desi eggs
- 2 cups whole wheat flour
- 2 cups grated cauliflower
- 1 onion chopped
- 1 green chilli chopped
- 1 tsp grated ginger
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- 2 tbsp oil
- ghee for frying
- salt to taste
- 1/2 cup yoghurt to serve
Method
- Knead the flour with water and salt, and rest the dough for 15 minutes.
- Mix the grated cauliflower with onion, chilli, ginger and spices, squeezing out extra moisture.
- Roll, fill and seal the parathas, then fry in ghee until golden.
- Beat the eggs with salt and cook a soft omelette, folding it in half.
- Serve the parathas with the omelette and yoghurt.
Nutrition — estimated per serving
Calories (estimate)390 kcal
Protein (estimate)16 g
Fat (estimate)18 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
Squeeze the grated cauliflower dry so the parathas do not tear, and cook the omelette until fully set. Contains egg, wheat and milk (ghee, yoghurt). Grated carrot can replace half the cauliflower. Serve with pickle for a classic touch. Nutrition values are estimates and vary with exact ingredients and portion size.