A hearty and delicious Indian flatbread stuffed with a savory, spiced egg scramble. Perfect for a protein-packed breakfast or a quick lunch, this paratha is crispy on the outside and soft on the inside.
Prep25 min
Cook20 min
Servings4
Serving size: 2 parathas
510cal
18gprotein
49gcarbs
29g
Ingredients
2 cup Atta (Whole wheat flour)
1.25 tsp Salt (Divided use)
2 tbsp Vegetable Oil (Divided use)
1 cup Water (Lukewarm, adjust as needed)
6 pcs Large Eggs
1 pcs Onion (Medium, finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
A refreshing and crunchy yogurt dip made with tiny fried chickpea flour balls (boondi). This classic North Indian side dish is the perfect cooling accompaniment to spicy curries and biryanis, ready in just 5 minutes.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Protein-packed Anda Paratha with cool Raita - an energy-giving, kid-approved meal for any time!
This rajasthani dish is perfect for lunch. With 700.66 calories and 23.15g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp
Red Chili Powder
(Adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped)
4 tbsp Ghee (For cooking the parathas)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
Gradually add lukewarm water while mixing to form a dough. Knead for 8-10 minutes until the dough is soft, smooth, and pliable, but not sticky.
Cover the dough with a damp cloth or lid and let it rest for at least 20 minutes. This helps the gluten relax, making the parathas softer.
2
Make the Egg Filling (Anda Bhurji)
Heat 1 tbsp of vegetable oil in a non-stick pan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the turmeric powder, red chili powder, and the remaining 0.75 tsp of salt. Cook for 30 seconds.
Crack the 6 eggs into the pan. Continuously stir and scramble them for 2-3 minutes until they are just cooked but still moist. Do not overcook.
Turn off the heat and mix in the garam masala and chopped coriander leaves.
Transfer the egg filling to a plate and spread it out to cool down completely. This is a crucial step to prevent the dough from tearing.
3
Stuff and Roll the Parathas
Once the dough has rested and the filling is cool, divide the dough and the filling into 8 equal portions.
Take one portion of dough, roll it into a smooth ball, and flatten it with your palms. Dust it with dry atta.
Roll it into a small circle of about 4 inches in diameter.
Place one portion of the egg filling in the center.
Bring the edges of the dough together, pleating as you go, and seal it tightly at the top. Pinch off any excess dough.
Gently flatten the stuffed ball and dust it again with dry atta.
Using a rolling pin, apply light and even pressure to roll it into a 6-7 inch circle. Be gentle to avoid the filling from spilling out.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium-high heat.
Carefully place the rolled paratha on the hot tawa. Cook for about 45-60 seconds until you see small bubbles on the surface.
Flip the paratha. Apply about 1/2 tsp of ghee on the semi-cooked side and spread it evenly.
Cook for another minute, then flip again. Apply ghee to the other side as well.
Press the paratha gently with a spatula, especially around the edges, and cook while flipping until both sides are golden brown with crispy spots. This should take about 2-3 minutes per paratha.
Repeat the stuffing, rolling, and cooking process for all the remaining portions.
5
Serve
Serve the hot Anda Parathas immediately with plain yogurt (dahi), mint chutney, or your favorite Indian pickle (achaar).
4
Serving size: 0.5 cup
112cal
5gprotein
9gcarbs
7gfat
Ingredients
1 cup Plain Yogurt (Use full-fat and well-chilled)
0.5 cup Boondi (Plain or salted variety)
0.25 cup Water (Chilled, or as needed for consistency)
0.5 tsp Roasted Cumin Powder
0.25 tsp Kala Namak (Also known as black salt)
0.25 tsp Red Chili Powder (Optional, adjust to taste)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance the tang)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Boondi
Place the boondi in a small bowl and cover them with warm water. Let them soak for 1-2 minutes until they are just soft.
Carefully drain the water and gently squeeze the boondi between your palms to remove excess water. Set aside.
2
Prepare the Spiced Yogurt
In a medium bowl, add the chilled plain yogurt and whisk vigorously until it is completely smooth and creamy.
Gradually whisk in the chilled water until you reach your desired consistency.
Add the roasted cumin powder, kala namak, red chili powder, salt, and optional sugar. Mix until all the spices are well incorporated.
3
Combine and Serve
Just before serving, add the soaked and squeezed boondi to the spiced yogurt.
Gently fold the boondi into the yogurt mixture.
Garnish with finely chopped coriander leaves. Serve immediately for the best texture.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
