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A hearty and flavorful Indian flatbread stuffed with spicy scrambled eggs. This protein-packed paratha is a fantastic choice for a filling breakfast, a satisfying lunch, or a light dinner, best enjoyed with a side of yogurt and pickle.
For 4 servings
Prepare the Dough
Cook the Anda Bhurji Filling
A hearty and flavorful Indian flatbread stuffed with spicy scrambled eggs. This protein-packed paratha is a fantastic choice for a filling breakfast, a satisfying lunch, or a light dinner, best enjoyed with a side of yogurt and pickle.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 559.18 calories per serving with 18.88g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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Stuff and Roll the Parathas
Cook the Parathas
Serve
Add 1/2 cup of grated mozzarella or cheddar cheese to the cooled egg filling for a delicious, gooey texture.
Incorporate finely chopped vegetables like bell peppers, carrots, or green peas into the bhurji for added nutrition and crunch. Sauté them with the onions.
Add 1/2 tsp of amchur (dry mango powder) or a squeeze of lemon juice to the filling at the end for a tangy flavor.
Mix in 1 tbsp of finely chopped fresh mint leaves or kasuri methi (dried fenugreek leaves) along with the coriander for a different aroma.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. This paratha is a great way to meet your daily protein needs.
The whole wheat flour (atta) is a complex carbohydrate that provides a steady release of energy, keeping you full and energized for longer periods.
This dish is packed with essential nutrients like Vitamin D, B12, and iron from eggs, and fiber from whole wheat, contributing to better bone health and digestion.
One Anda Bhurji Paratha contains approximately 280-320 calories, depending on the amount of oil or ghee used for cooking.
Yes, it can be a healthy and balanced meal. It's rich in protein from eggs and complex carbohydrates and fiber from the whole wheat flour (atta). To make it healthier, use minimal ghee or oil for cooking.
The most common reasons are: the filling is not cool enough, the filling is too moist, the dough is too stiff, or you are applying too much pressure while rolling. Ensure the filling is completely dry and cool, and the dough is soft and well-rested.
Absolutely! You can prepare the anda bhurji filling a day ahead and store it in an airtight container in the refrigerator. This makes the process quicker on the day you plan to make the parathas.
Let the parathas cool completely. Stack them with a piece of parchment paper in between to prevent sticking, and store them in an airtight container or a zip-top bag in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave.
You can, but it will change the taste and texture. Parathas made with maida will be softer but less nutritious and will lack the rustic flavor of whole wheat. A 50/50 mix of atta and maida is also a good option for a softer texture.
This recipe goes great with these complete meals
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