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Pakistani
Anda Paratha Breakfast
30 min total15 prep15 cook2 servings440 cal
VegetarianClassicContains glutenContains eggContains dairy
Flaky whole-wheat paratha layered with a savory spiced egg, onion, and green chili filling, griddled in ghee until golden and crisp. A filling South Asian breakfast best eaten hot with chutney or ketchup.
Ingredients
pantry
- 1.5 cupwhole wheat flour
- 0.75 tspsalt
other
- 0.5 cupwater
dairy
- 4 tbspghee
- 3eggs
produce
- 0.5onion
- 1green chili
- 2 tbspfresh cilantro
Steps
- Mix the flour with a pinch of salt, then gradually add water, kneading into a soft, smooth dough.
- Cover the dough and let it rest for 10 minutes.
- Finely dice the onion and green chili, and chop the cilantro.
- Whisk 2 eggs with the onion, chili, cilantro, and a pinch of salt in a bowl.
- Divide the dough into 2 balls and roll each into a thin round, about 8 inches across.
- Heat a tawa or griddle over medium heat and cook each paratha for 1 minute per side, brushing with ghee, until half-cooked and lightly speckled.
- Pour half the egg mixture over one paratha on the griddle, letting it spread slightly, and cook 1 minute until the bottom of the egg sets.
- Flip the paratha so the egg side is now down, pressing gently, then flip again and cook both sides with more ghee until the egg is fully cooked and the paratha is golden and crisp.
- Repeat with the second paratha and remaining egg mixture.
- Slice into wedges and serve hot with ketchup or chutney.
Tips
- Rest the dough for at least 10 minutes so it rolls out easily without shrinking back.
- Cook the paratha partway before adding the egg so the dough holds the filling without tearing.
- Use a generous amount of ghee on the griddle for the crispiest, most flavorful layers.
- Keep the flame at medium so the paratha cooks through without burning the outside.
