Anda Keema Breakfast Paratha
PakistaniBreakfastDesi eggsMedium
Flaky whole wheat parathas stuffed with spiced keema and scrambled egg — a filling Punjabi breakfast for busy mornings.
Prep time20 min
Cook time25 min
Total time45 min
Servings4
Ingredients
- 2 cups atta (whole wheat flour)
- 1/2 tsp salt
- Water as needed
- 250 g chicken or beef keema
- 4 Desi eggs
- 1 onion, finely chopped
- 1 tomato, chopped
- 2 green chillies, chopped
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil or ghee
- Fresh coriander for garnish
Method
- Knead atta, salt and water into a soft dough; rest 15 minutes.
- Heat oil, fry onion until golden, add ginger-garlic paste, tomato and spices; cook until oil separates.
- Add keema and cook 8–10 minutes until done.
- Beat the eggs, pour into the keema and scramble until just set. Stir in coriander.
- Roll dough into balls, flatten, place filling in the centre and seal; roll gently into parathas.
- Cook each paratha on a hot tawa with a little ghee until golden on both sides. Serve hot with dahi or chutney.
Nutrition — estimated per serving
Calories (estimate)420 kcal
Protein (estimate)22 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
Roll the stuffed paratha gently so the filling does not tear through. Food safety: cook keema fully and eggs until set; serve hot. Allergens: egg, wheat (gluten), milk (ghee/dahi). Substitute: use leftover cooked keema, or paneer instead of keema. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).