Anda Methi Paratha Brunch
PakistaniBrunchDesi eggsEasy
Flaky parathas stuffed with fenugreek leaves and served with a masala fried egg on the side. A wholesome, slightly bitter-sweet brunch from the Punjabi kitchen.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 4 Desi eggs
- 2 cups whole wheat flour
- 1 cup fresh methi (fenugreek) leaves chopped
- 1 onion chopped
- 1 green chilli chopped
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp red chilli powder
- 2 tbsp oil
- ghee for frying
- salt to taste
- 2 tbsp butter
- pickle and yoghurt to serve
Method
- Knead the flour with water and salt into a soft dough and rest for 15 minutes.
- Mix the methi, onion, chilli, ajwain and chilli powder for the filling.
- Roll out parathas, fill with the methi mixture, seal and roll again.
- Fry the parathas in ghee until golden on both sides.
- Fry the eggs sunny side up.
- Serve the parathas hot with the fried eggs, butter, pickle and yoghurt.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)16 g
Fat (estimate)18 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 and chop off thick stems; fry the eggs until the whites are fully set. Contains egg, wheat and milk (ghee, butter, yoghurt). Dried kasuri methi soaked in water can replace fresh methi in winter. Serve the parathas straight off the tawa for the best texture. Nutrition values are estimates and vary with exact ingredients and portion size.