Anda Methi Breakfast Paratha
PakistaniBreakfastDesi eggsMedium
Whole wheat parathas stuffed with methi and scrambled egg — fragrant, green and filling.
Prep time15 min
Cook time20 min
Total time35 min
Servings4
Ingredients
- 2 cups atta (whole wheat flour)
- 1/2 tsp salt
- Water as needed
- 4 Desi eggs
- 1 cup methi (fenugreek) leaves, chopped
- 1 onion, finely chopped
- 2 green chillies, chopped
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 2 tbsp oil or ghee
Method
- Knead atta, salt and water into a soft dough; rest 15 minutes.
- Heat oil and fry the onion and green chillies until soft.
- Add the methi leaves and cook 2 minutes until wilted.
- Beat the eggs with red chilli powder and salt; pour in and scramble until just set. Let it cool slightly.
- 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)350 kcal
Protein (estimate)15 g
Fat (estimate)14 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
Wash methi leaves well to remove any grit. Food safety: cook eggs until set; serve hot. Allergens: egg, wheat (gluten), milk (ghee, dahi). Substitute: use palak instead of methi, or add a little cheese to the filling. 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).