Anda Palak Paratha Brunch Roll
PakistaniBrunchDesi eggsEasy
A crisp paratha rolled around masala scrambled egg and spinach with a smear of chutney. A portable brunch roll that travels well for a late-morning picnic.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 4 Desi eggs
- 1 cup spinach chopped
- 1 onion chopped
- 1 green chilli chopped
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- 2 tbsp oil
- salt to taste
- 2 parathas
- 2 tbsp green chutney
- 2 tbsp yoghurt
Method
- Fry the onion and chilli in oil, add the spinach and cook until wilted.
- Beat the eggs with salt and spices, pour into the pan and scramble softly.
- Warm the parathas on a tawa.
- Spread chutney and yoghurt on each paratha, spoon in the egg and spinach, and roll up tightly.
- Slice in half and serve warm.
Nutrition — estimated per serving
Calories (estimate)410 kcal
Protein (estimate)18 g
Fat (estimate)20 g
Carbs (estimate)44 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
Cook the scrambled egg until fully set with no runny parts, and wilt the spinach well so the roll stays dry. Contains egg, wheat and milk (yoghurt); use a gluten-free roti if needed. Frozen parathas work well for a quick version. Nutrition values are estimates and vary with exact ingredients and portion size.