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–+ servings

Egg Stuffed Paranthas (Anda Parathas)

Spicy eggs between a layer of crisp rotis. The Egg Paratha is a family favorite and one of my signature dishes. Try out this easy-to-cook recipe of the hearty and delicious paratha.
Servings: 2
Course: Breakfast, Main Course
Cuisine: Indian
Total Time: 1 hour 30 minutes

Ingredients

For the dough

  • 1 cup whole wheat flour
  • 1/2 tsp salt or to taste
  • 1/2 tsp carom seeds (ajwain)
  • Water for kneading
  • Oil for brushing

For the stuffing

  • 2 eggs
  • 2 tbsp finely chopped onions
  • 2 tbsp finely chopped tomatoes
  • 1 tbsp finely chopped ginger
  • 2 tbsp chopped coriander leaves
  • 2-3 chopped green chillies
  • 1/2 tsp salt or to taste
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp amchoor (dry mango) powder
  • Oil for shallow frying

Instructions

  • To begin, take the whole wheat flour in a large bowl. Add in salt and carom seeds (ajwain). Knead it into a soft dough using water. Brush with a bit of oil. Cover it and let it rest for 15-30 minutes.
  • Take two eggs in another bowl. Gently break them with a fork. Add in the onions, tomatoes, ginger, green chillies, and coriander leaves. Mix well.
  • Add in the dry masalas - salt to taste, Kashmiri red chilli powder, cumin powder (jeera), coriander powder (dhania), and amchoor or dry mango powder. Mix well and keep aside.
  • Shape the dough into pairs of small balls. Take a pair and roll them out around 3-4 inches in diameter. Generously spread oil and dust with a bit of dry flour. Place them on top of each other with the oil side on the inside and seal the edges by gently pressing them down. Roll out into a thin roti.
  • Heat a tawa or a griddle. Cook on medium heat until bubbles appear on both the sides. Gently separate the two layers and remove to a plate. If it is well oiled and dusted, it would be easy to separate them.
  • Place one of the layers back on the tawa. Keeping the flame on low heat, pour in half the egg mixture. Gently spread it out to the edges and cook for a minute.
  • Place the other layer on top and press it down gently. Don’t put too much pressure or the egg mixture will escape from the sides.
  • Brush it with oil and turn it over. Cook the paratha on both sides until it colorises.
  • The Egg Stuffed Parantha is ready to serve. Serve with tomato chutney and a dollop of butter.

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