Punjabi Anda Methi Aloo Paratha
PakistaniPakistani RecipesDesi eggsMedium
Whole wheat paratha stuffed with methi, mashed potato and soft scrambled egg, cooked on a tawa with ghee — a filling Punjabi breakfast.
Prep time20 min
Cook time20 min
Total time40 min
Servings4
Ingredients
- 2 cups whole wheat flour
- 1 cup fresh methi leaves, chopped
- 2 medium potatoes, boiled and mashed
- 3 eggs
- 1 onion, finely chopped
- 2 green chillies, chopped
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil or ghee
- Butter for serving
Method
- Knead flour with water into a soft dough and rest for 15 minutes.
- Mix mashed potatoes, methi, onion, chillies and spices.
- Beat the eggs and cook into soft scrambled eggs, then fold into the potato-methi mix.
- Roll out dough, stuff with filling, seal and roll gently.
- Cook on a hot tawa with ghee until golden on both sides. Serve hot with butter and dahi.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)13 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
Food safety: cook the egg filling until fully set before stuffing. Allergen: egg, wheat, milk (butter, dahi). Substitute: use frozen methi if fresh is not available, or palak instead of methi. Nutrition figures are estimates only, based on standard per-egg values.