Anda Tomato Breakfast Paratha
PakistaniBreakfastDesi eggsMedium
Whole wheat parathas stuffed with spiced tomato and scrambled egg — tangy, soft 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
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 2 green chillies, chopped
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil or ghee
- Fresh coriander for garnish
Method
- Knead atta, salt and water into a soft dough; rest 15 minutes.
- Heat oil and fry the onion until soft.
- Add the tomatoes, green chillies, red chilli powder, garam masala and salt; cook until the tomatoes break down.
- Beat the eggs, pour in and scramble until just set. Stir in coriander and 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)360 kcal
Protein (estimate)15 g
Fat (estimate)14 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 the tomato filling until it is fairly dry or the paratha will tear. Food safety: cook eggs until set; serve hot. Allergens: egg, wheat (gluten), milk (ghee, dahi). Substitute: add a little cheese to the filling, or use capsicum instead of tomato. 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).