Awadhi Anda Paratha

Name: Awadhi Anda Paratha
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 2 cup atta (whole wheat flour, plus extra for dusting); 2 tbsp ghee (for dough); 1 pinch salt (for dough); 0.75 cup water (for kneading); 4 pcs egg (hard-boiled, peeled); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 3 tbsp cilantro (fresh, finely chopped); 1 inch ginger (grated); 1 pinch chaat masala

RATING

4.4/5(73)

TASTE SCORE

9/10

Flaky, layered whole wheat flatbread stuffed with a spiced egg mixture, cooked on a griddle until golden and crisp. This Awadhi-style paratha brings together rich ghee, aromatic spices, and soft boiled eggs for a breakfast or brunch that feels both rustic and indulgent.

PREP

20m

COOK

25m

SERVES

1 PIECE

349 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the stuffing.
1.Grate the boiled eggs into a mixing bowl using the large holes of a box grater.
2.Add finely chopped onion, green chili, cilantro, and grated ginger.
3.Sprinkle in the chaat masala and a pinch of salt. Mix gently until everything is evenly combined.
4.Divide the mixture into 4 equal portions and set aside.
knead · ~25 min
Knead the dough.
In a large bowl, combine atta, a pinch of salt, and 2 tablespoons of ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add water and knead for 8–10 minutes to form a smooth, soft dough. Cover with a damp cloth and rest for 15 minutes.
TIPResting the dough relaxes the gluten and makes rolling much easier.
prep · ~2 min
Portion the dough.
1.After resting, knead the dough once more for a minute.
2.Divide the dough into 4 equal-sized balls.
3.Keep them covered with a damp cloth to prevent drying.
assemble · ~10 min
Stuff the parathas.
1.Dust a work surface lightly with dry atta. Roll one dough ball into a 5-inch disc.
2.Place one portion of the egg stuffing in the center, spreading it slightly but leaving a 1-inch border.
3.Gather the edges of the dough up and over the filling, pinching them together at the top to seal completely.
4.Gently flatten the sealed ball and roll it back into a 7-inch disc, dusting with flour as needed. Take care not to tear the dough.
TIPIf the filling leaks while rolling, patch the tear with a small piece of dough and dust with dry flour.
fry · ~20 min
Cook the parathas.
1.Heat a tawa or flat griddle over medium-high heat.
2.Place the rolled paratha on the hot tawa and cook for about 1 minute until light golden spots appear on the underside.
3.Flip the paratha and spread 1 tablespoon of ghee on top. Cook for 1 minute more.
4.Flip again, spread another 1 tablespoon of ghee on the second side, and press gently with a spatula until both sides are crisp and deep golden brown.
5.Repeat with the remaining dough balls and stuffing.
TIPMedium-high heat is key — too low and the paratha won't get crispy; too high and it burns before cooking through.
serve
Serve hot.
Serve the Awadhi Anda Parathas immediately, straight off the tawa, with a dollop of butter on top and a side of mint chutney or yogurt.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Grate the boiled eggs while still slightly warm for a fluffier, more cohesive stuffing.
2
Rub ghee into the flour thoroughly until it resembles breadcrumbs for a tender, flaky dough.
3
Rest the dough for at least 15 minutes to relax the gluten, making it easier to roll without shrinking.
4
When rolling stuffed parathas, apply gentle, even pressure from the center out to prevent tears and leaks.
5
Cook on medium-high heat: if the paratha browns too fast, reduce the heat to ensure the layers cook through.
6
Brush ghee on the cooked paratha immediately after flipping for a deeper, richer color and crispness.

RECIPE VARIATIONS

Adapt it for your goals.

Spicier Kick

Add 1/2 teaspoon of finely chopped fresh ginger and an extra green chili, or sprinkle in red chili flakes to the egg stuffing for those who love heat.

Cheese Stuffed