Anda Paratha
PakistaniPakistani RecipesDesi eggsEasy
A stuffed desi paratha with a spiced egg filling, cooked golden on the tawa — a classic Pakistani breakfast and lunchbox favourite.
Prep time20 min
Cook time15 min
Total time35 min
Servings4
Ingredients
- 2 cups whole wheat flour (atta)
- 1/2 tsp salt
- Water as needed for kneading
- 3 eggs
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 2 tbsp fresh coriander, chopped
- 1/2 tsp red chilli flakes
- 1/4 tsp turmeric powder
- Salt to taste
- Ghee or oil for frying
Method
- Mix the flour and salt, add water little by little and knead a soft dough. Cover and rest for 15 minutes.
- Whisk the eggs with onion, green chilli, coriander, chilli flakes, turmeric and salt.
- Divide the dough into 4 balls. Roll one into a small disc, place 2 tbsp of egg mixture in the centre, seal the edges and roll gently into a paratha.
- Cook on a hot tawa with a little ghee until golden on both sides, pressing gently with a spatula.
- Serve hot with plain yoghurt or pickle.
Nutrition — estimated per serving
Calories (estimate)320 kcal
Protein (estimate)11 g
Fat (estimate)12 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
Cook on medium heat so the egg filling sets without burning the paratha. Food safety: cook the egg filling fully until set — no runny egg inside a stuffed paratha. Allergens: contains egg and wheat (gluten). Substitute: use 2 egg whites plus 1 whole egg for a lighter filling, or add a spoon of besan to the dough.