Loading...
A specialty from Lucknow, this paratha features a soft, flaky whole wheat flatbread filled with a delicately spiced egg mixture. A rich and satisfying meal, perfect for a hearty breakfast or brunch.
For 4 servings
Prepare the dough. In a large mixing bowl, combine the atta, 1 tbsp ghee, and 0.5 tsp salt. Gradually add lukewarm water and knead for 7-8 minutes to form a soft, smooth, and pliable dough. Cover with a damp cloth and let it rest for at least 20-30 minutes.
Make the egg filling. In a separate bowl with a pouring spout, whisk the eggs until light and frothy. Add the finely chopped onion, green chilies, ginger paste, garlic paste, coriander leaves, turmeric powder, red chili powder, garam masala, and 0.75 tsp salt. Whisk everything together until well combined.
Shape and half-cook the parathas. Divide the rested dough into 8 equal-sized balls. Take one ball, dust it with dry atta, and roll it into a thin circle about 5-6 inches in diameter. Heat a tawa (griddle) over medium-high heat. Place the rolled circle on the hot tawa. Cook for about 30 seconds on the first side, then flip. Cook the second side for 45-60 seconds, pressing gently with a spatula, until it puffs up completely like a balloon.
Fill the paratha. Once puffed, quickly remove the paratha from the tawa using tongs. Working carefully as it will be hot, make a small incision on the edge to create a pocket. Give the egg mixture a quick whisk, then carefully pour about 1/8th of the mixture (3-4 tbsp) into the pocket. Gently press the opening to seal and lay the paratha flat.
Cook the filled paratha. Reduce the heat to medium-low. Place the filled paratha back on the tawa. Drizzle about 1-2 tsp of ghee around the edges and on top. Cook for 2-3 minutes per side, pressing gently, until it's golden brown, crisp, and the egg inside is fully cooked. Repeat the process for all remaining dough balls.
A specialty from Lucknow, this paratha features a soft, flaky whole wheat flatbread filled with a delicately spiced egg mixture. A rich and satisfying meal, perfect for a hearty breakfast or brunch.
This awadhi recipe takes 45 minutes to prepare and yields 4 servings. At 399.27 calories per serving with 21.34g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Serve immediately. Serve the hot Awadhi Anda Parathas with a side of plain yogurt (dahi), mint chutney, or your favorite pickle for a complete and delicious meal.
Add 2-3 tablespoons of grated mozzarella or cheddar cheese to the egg mixture for a gooey, cheesy filling.
Increase the amount of green chilies and red chili powder, or add some finely chopped red onion for an extra kick.
Add 1 tablespoon of finely chopped fresh mint leaves or 1 teaspoon of kasuri methi (dried fenugreek leaves) to the egg filling for a fresh, aromatic flavor.
Add 1/4 cup of cooked and minced chicken or mutton keema to the egg mixture for a more substantial, protein-packed paratha.
Eggs provide high-quality complete protein, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The use of whole wheat flour (atta) offers complex carbohydrates and dietary fiber, which ensures a slow and steady release of energy, keeping you full and energized for longer.
This dish is a good source of essential nutrients like Vitamin D, B12, and selenium from eggs, along with iron and B-vitamins from the whole wheat flour.
One serving, which consists of two parathas, contains approximately 460-490 calories. The exact count can vary based on the amount of ghee used for frying.
It is a balanced and nutritious meal, providing high-quality protein from eggs and complex carbohydrates from whole wheat flour. However, it is calorie-dense due to the use of ghee. It can be part of a healthy diet when consumed in moderation. To make it healthier, use a non-stick pan and minimize the amount of ghee for frying.
There could be a few reasons. Ensure your dough is soft, smooth, and well-rested. Roll the parathas evenly without any thick or thin spots. The tawa must be sufficiently hot (medium-high heat) when you first place the paratha on it. Uneven rolling or a dough that is too stiff are the most common culprits.
Yes, you can prepare the dough up to 24 hours in advance. After kneading, coat it with a thin layer of oil or ghee, and store it in an airtight container in the refrigerator. Allow it to come to room temperature for about 30 minutes before you start rolling.
Anda Paratha is a complete meal in itself but pairs wonderfully with plain yogurt (dahi), mint-coriander chutney, mango pickle (aam ka achaar), or a simple kachumber salad.
A royal treat where hard-boiled eggs are simmered in a luscious, creamy gravy made from cashews, yogurt, and fragrant spices. This Mughlai-inspired dish is rich, aromatic, and perfect for a special meal.
A fragrant and royal rice dish from Lucknow, where long-grain basmati rice and hard-boiled eggs are slow-cooked in a sealed pot with subtle spices, saffron, and fried onions. A true culinary delight.
A luxurious and creamy mushroom curry from the royal kitchens of Awadh. Tender mushrooms are simmered in a fragrant gravy made with cashews, poppy seeds, and browned onions, creating a dish that's rich, aromatic, and incredibly satisfying.
A fragrant one-pot rice dish from Awadhi cuisine, where basmati rice and chana dal are cooked together with aromatic spices. This wholesome meal is perfect for a comforting lunch or dinner, often served with a side of yogurt.