Anda Paratha
Layered whole wheat paratha stuffed with a spiced egg filling and cooked on a hot tawa until golden. It is hearty, simple, and perfect with pickle, yogurt, or a cup of chai.
For 4 servings
- knead · ~20 min
Knead the dough.
Mix whole wheat flour, half of the salt, 1 tsp oil, and water to make a soft, smooth dough. Cover and rest for 15 minutes.
TIPA slightly soft dough makes it easier to roll and seal the egg filling. - mix · ~3 min
Make the egg filling.
1.Crack the eggs into a bowl.2.Add onion, green chili, cilantro, the remaining salt, red chili powder, and garam masala.3.Whisk well until the mixture looks even and lightly frothy. - prep · ~5 min
Divide and roll the dough.
1.Divide the dough into 4 equal balls.2.Dust lightly with flour and roll each ball into a small round.3.Keep the rolled rounds ready on a dry plate. - fry · ~1 min
Cook the first side lightly.
Heat a tawa over medium heat. Place one rolled dough round on the hot tawa and cook for about 20 to 30 seconds until the surface just begins to change color.
TIPDo not fully cook it here, or the paratha will be harder to fold after adding the egg. - assemble · ~1 min
Add the egg and fold the paratha.
Flip the paratha, spoon about one-fourth of the egg mixture over the partly cooked side, then quickly fold the paratha into a square by bringing in all four sides.
- fry · ~6 min
Cook until golden on both sides.
1.Drizzle 1 tsp oil around the folded paratha.2.Cook on medium heat until the bottom turns golden and the egg sets, about 2 to 3 minutes.3.Flip gently and cook the other side until golden brown and cooked through, about 2 to 3 minutes more.TIPPress the edges lightly with a spatula so the egg cooks evenly inside. - other · ~15 min
Repeat with the remaining dough and filling.
- serve · ~1 min
Serve hot.
Cut the parathas in halves or quarters if you like, and serve them hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the dough makes rolling easier and helps the square folds seal without tearing.
- 2Keep the tawa at medium heat; high heat can brown the paratha before the egg cooks through.
- 3Whisk the egg filling just before using so the onion and spices stay evenly distributed.
- 4Do not overfill each paratha, or the egg mixture can leak out while folding and flipping.
- 5Press the folded edges gently with the spatula so the trapped egg sets fully inside the corners.
- 6Serve immediately for the best texture; the crust stays crisper while the inside remains soft.
- 7If making ahead, cook fully and reheat on a dry tawa rather than the microwave to revive the crisp exterior.
Adapt it for your goals.
Low-oil
Use a well-seasoned tawa and brush on just a little oil instead of drizzling; you still get browning with a lighter finish.
high proteinHigh-protein
Use an extra egg or add a little crumbled paneer to the filling for a heartier breakfast-style paratha.
spicierSpicier
Increase green chili and red chili powder for a sharper, street-food style heat.
kid friendlyKid-friendly
Skip the green chili and reduce garam masala for a milder version that still has the richness of egg and onion.
Why this is on our healthy list.
Protein-Rich Filling
Eggs make this paratha satisfying and help turn it into a more complete breakfast or lunch.
Whole Wheat Goodness
Using whole wheat flour adds more fiber and a steadier, more filling base than refined flour flatbreads.
Herb and Onion Boost
Cilantro, onion, and green chili add freshness and plant compounds along with flavor, not just heat.
Frequently asked questions
Usually the round is too thin, overfilled, or not folded quickly enough. Use only one-fourth of the mixture per paratha and keep the first side only lightly cooked before folding.
