Anda Tawa Qeema Paratha Brunch
PakistaniBrunchGolden eggsMedium
A flaky paratha cooked on the tawa, split open and filled with spicy qeema and a fried egg. A rich, satisfying brunch for a slow weekend morning.
Prep time15 min
Cook time20 min
Total time35 min
Servings2
Ingredients
- 2 Golden eggs
- 1 cup cooked qeema (minced beef or chicken)
- 2 parathas
- 1 onion sliced
- 1 green chilli sliced
- 1 tbsp butter
- 1/2 tsp chaat masala
- salt and black pepper to taste
- fresh coriander
- pickle to serve
Method
- Warm the qeema in a pan and season with chaat masala.
- Fry the parathas on the tawa in butter until golden and crisp.
- Fry the eggs sunny side up until the whites are fully set.
- Split each paratha, fill with qeema, and top with a fried egg, onion, chilli and coriander.
- Serve hot with pickle.
Nutrition — estimated per serving
Calories (estimate)470 kcal
Protein (estimate)26 g
Fat (estimate)24 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
Fry the eggs until the whites are fully set and reheat the qeema until piping hot. Contains egg, wheat and milk (butter). Frozen parathas make this a quick brunch, and chicken qeema is a lighter choice. Serve at once so the paratha stays crisp. Nutrition values are estimates and vary with exact ingredients and portion size.