Crispy and flaky egg paratha famous as anda paratha is the best Indian breakfast flatbread recipe for desi people. Omelette stuffed as a layer in a wheat flour flatbread, shallow fried on griddle/skillet makes the perfect taste to enjoy with Karak chai. Love the spreading aroma while making these parathas.
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My weekend is booked to make egg paratha as whole family loves it. I always add variations while making these parathas as sometime add cheese because kids love it and sometime add veggies to make it more healthy and nutritious. Here is the simple and easy recipe that makes the fusion of omelette in paratha and believe me, it's the perfect taste that I personally love to have. Let's delve more into it!
Don't forget to explore: Mughlai Paratha With Egg and Cheese
What is Egg Paratha?
It's a traditional street food recipe of Indian breakfast prepared with whole wheat unleavened dough and egg omelette. Crispy golden brown flaky parathas with stuffed omelette makes the perfect taste for foodies. When it comes to have 'desi nashta', then anda paratha is the best serving that whole family loves.
As it's an old grandma recipe but with time it's been diversified with many flavors and regional taste introduced that makes it more popular and tasty. There are so many viral videos where people making egg paratha with cheese, and veggies.
People from South Asian region love different type of paratha recipes like aloo paratha, mooli paratha, anda paratha and kids also loves sweet paratha. If you are a true admirer of local street food then you must be familiar with the different style of egg paratha recipes that people make it according to their regional taste.
Why Do I Love This Anda Paratha
Egg paratha (Anda Paratha) is also one of the best breakfast idea for kids lunch box as it's healthy and nutritious. In this recipe, I want to make it simple, easy and quick that you can easily eat even if you are move. You can simply roll it and wrap in kitchen paper or aluminum foil and eat. It's an easy nashta recipe that you can take with coffee or tea.
- It's a family favorite recipe.
- Extremely healthy and nutritious.
- Keeps full for long time.
- Packed with protein and carbs.
- Best to have it to kick off the day in productive manner.
If you love to try different option of eggs with bread then check the collection of egg recipes. I hope you will like and don't forget to try the bread omelette and egg in a hole as it was the best.
Ingredients & Substitutions
For Paratha Dough:
Wheat Flour - 2.5 Cups
Salt - To Taste
Oil - ½ Tbsp
Water - As required
For Egg Omelette:
Eggs - 4
Red Chili powder - To Taste
Black Pepper - To Taste
Green chilies chopped
Onion: 1 small (Chopped)
Tomato: 1 small (Chopped)
Fresh Coriander
Oil/butter/ghee to fry paratha and make an omelet
How to Make Egg Paratha
Preparation of Paratha Dough
- In a bowl, add flour, salt, and oil and crumble it properly.
- Slowly add water and make a soft dough.
- Cover it and keep it in a warm place for about 20 to 45 mins.
Preparation of Omelette:
- In a bowl, add eggs, red chili powder, black pepper powder, salt, chopped onion, chopped tomato and fresh coriander.
- Beat the eggs properly.
- In a frying pan, add 3 teaspoon of oil/ghee/butter and heat it up.
- Add beaten eggs to the hot pan.
- As the one side of omelet is done, flip it up and brown the other side.
- Now take it out in a platter by placing kitchen pepper so it can absorb excess oil and keep it on a side to use in next step.
Start Making Paratha
- Take a small portion of dough and roll it on your hand by making a small ball. Flat it through hands and roll it on rolling board (chakla) through rolling pin (belan).
- As you make a big roti now place a butter/ghee on the surface and roll it through hands and make a spiral. For quick understanding, it's better to watch the video to look at this step.
- Now again make a big roti of spiral.
- By repeating the same step, make another paratha.
- Now keep the first paratha on rolling board and place an omelet over it.
- Now place another paratha over the omelet and bind the edges properly. You can use water to bind the paratha edges.
Cooking/Shallow Frying
- Now gently place the paratha on pre-heated tawa.
- As the one side is done, flip it over.
- Now place the oil/butter/ghee on the upper surface of paratha using brush or spoon.
- In the same way, flip the paratha again and similarly pour oil on another side.
- Again flip, until the nice golden color appears on both sides.
- Now 'egg paratha' is absolutely ready to serve.
- You can simply cut into pieces to make it easy to eat or roll it to make paratha roll.
Egg Paratha Video
Pro Tips
- Make the firm and soft dough of paratha and knead it properly for few minutes.
- Give time to rest the dough as it will give the best result.
- You can make the dough before a day to save time.
- Don't use too much flour while rolling the dough as it can turn out with hard parathas.
- While stuffing omelette in paratha, make sure it shouldn't release excess oil otherwise the paratha will be oily after cooking.
- If you are beginner and want to avoid the breaking of stuffed eggs put two parathas together and place the egg layer in middle. Then roll it with gentle hand.
- For experts the egg can be stuffed in one paratha and then roll it to make it bigger.
- Always place the paratha in preheated griddle/skillet.
Serving
It's best to serve the paratha with Karak chai.
If you want to add sides then it's best to add chole masala, aloo bhujia, tarkari, and suji ka halwa.
Whenever I make anda paratha, I love to have it with green chutney but it's all depend upon taste.
Q & A
Yes, it's healthy prepared with whole wheat flour which is good to take carbs and stuffed with egg that's the best source of protein. To make it more healthy, fry the paratha using vegetable oil as clarified butter (ghee) can add more calories and saturated fats.
Yes, you can! fry the paratha and then layered with egg omelette. Make a roll and wrap with foil/butter paper and enjoy while moving.
You can add cheddar, mozzarella, feta, brie, or gouda cheese.
To make it spicy add, red chili powder and chopped green chilies in egg batter.
Egg paratha will show oily texture if the layered of omelette is oil. Make sure to release the excess oil before placing the layer. After frying keep the paratha on kitchen absorbent paper as it will help to make it dry.
It will not be soggy if you keep the paratha on kitchen absorbent paper as it will help to absorb the steam and paratha will remain dry for long time. Sometimes, if the paratha is wrapped right after frying then the steam turned to water that makes the paratha soggy.
Yes, it is! It's a street style Pakistani anda paratha recipe for breakfast.
More Egg Recipes
I tried to make a simple and easy egg paratha recipe for you that you can easily prepare. If you like this recipe then please HIT THE STARS button or SUBSCRIBE to get daily recipes. I hope, my egg recipe will execute a nice result for you.
Egg Paratha Recipe (Anda Paratha)
Ingredients
- 2.5 cups Flour
- ½ tablespoon Oil
- ½ teaspoon Salt or, to taste
- 1 cup Water Required to knead the soft dough
- 4 Eggs
- ⅓ teaspoon Red Chili powder
- ¼ teaspoon Black Pepper
- Green chilies chopped
- 1 tablespoon Onion chopped
- 2 teaspoon Tomato chopped
- 1 teaspoon Fresh Coriander chopped
- 1 tablespoon Oil/butter/ghee to fry paratha and make an omelet
Instructions
Preparation of Paratha Dough
- In a bowl, add flour, salt, and oil and crumble it properly.
- Slowly add water and make a soft dough.
- Cover it and keep it in a warm place for about 20 to 45 mins.
Preparation of Omelette
- In a bowl, add eggs, red chili powder, black pepper powder, salt, chopped onion, chopped tomato and fresh coriander.
- Beat the eggs properly.
- In a frying pan, add 3 teaspoon of oil/ghee/butter and heat it up.
- Add beaten eggs to the hot pan.
- As the one side of omelet is done, flip it up and brown the other side.
- Now take it out in a platter by placing kitchen pepper so it can absorb excess oil and keep it on a side to use in next step.
Paratha Making
- Take a small portion of dough and roll it on your hand by making a small ball. Flat it through hands and roll it on rolling board (chakla) through rolling pin (belan).
- As you make a big roti now place a butter/ghee on the surface and roll it through hands and make a spiral. For quick understanding, it’s better to watch the video to look at this step.
- Now again make a big roti of spiral.
- By repeating the same step, make another paratha.
- Now keep the first paratha on rolling board and place an omelet over it.
- Now place another paratha over the omelet and bind the edges properly. You can use water to bind the paratha edges.
Cooking/Frying
- Now gently place the paratha on pre-heated tawa.
- As the one side is done, flip it over.
- Now place the oil/butter/ghee on the upper surface of paratha using brush or spoon.
- In the same way, flip the paratha again and similarly pour oil on another side.
- Again flip, until the nice golden color appears on both sides.
- Now ‘egg paratha’ is absolutely ready to serve.
- You can simply cut into pieces to make it easy to eat or roll it to make paratha roll.
Video
Notes
- Make the firm and soft dough of paratha and knead it properly for few minutes.
- Give time to rest the dough as it will give the best result.
- You can make the dough before a day to save time.
- Don't use too much flour while rolling the dough as it can turn out with hard parathas.
- While stuffing omelette in paratha, make sure it doesn't release excess oil otherwise the paratha will be oily after cooking.
- If you are a beginner and want to avoid the breaking of stuffed eggs, put two parathas together and place the egg layer in the middle. Then roll it with a gentle hand.
- For experts the egg can be stuffed in one paratha and then roll it to make it bigger. • Always place the paratha in a preheated griddle/skillet.
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