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Anda paratha
انڈا پراٹھا (anda paratha): a crisp wholewheat paratha cooked with spiced egg on one side
At the dhabas along the GT Road and the breakfast stalls of Rawalpindi's Saddar, the paratha-wala cracks an egg straight into a bowl with onion and chilli, half-cooks a paratha, pours the egg over and flips the whole thing onto the tawa so the egg fries into the bread. The result is one golden, layered disc that is crisp at the edges, soft where the egg meets the dough, and peppery with green chilli. Truck drivers, students and office workers eat it folded in half with chai, ketchup or green chutney, and it is a common packed lunch for school because it needs no curry. The problem most people run into is pouring the egg onto a raw paratha, which tears, or onto a fully cooked one, which will not let the egg stick. Chef's tip: cook the first side only until brown spots appear, then add the egg to the cooked side and flip so the egg sets against the hot iron.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the dough
- 7 oz wholewheat flour (chapati atta)plus a little for dusting
- 1 /2 tsp salt
- ½ cup waterabout
For the egg
- 3 eggs
- 1 onionsmall, very finely chopped
- 1 green chillifinely chopped
- 1 tbsp fresh corianderchopped
- 1 /4 tsp salt
- 1 /4 tsp red chilli flakes
For cooking
- 3 tbsp ghee or oil
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Method
0/8 doneStep 1: Mix 7 oz wholewheat flour (chapati atta) and 1 /2 tsp salt, add ½ cup water a little at a time and knead for 3–4 minutes into a soft dough that springs back when pressed; cover and rest for 10 minutes.
Step 2: Beat 3 eggs with 1 onion, 1 green chilli, 1 tbsp fresh coriander, 1 /4 tsp salt and 1 /4 tsp red chilli flakes.
Step 3: Divide the dough in two, roll one ball into a 15 cm round, brush with a little ⅞ tbsp ghee or oil, fold in half and then in half again into a triangle, and roll out to a 20 cm round about 3 mm thick. Repeat with the second ball.
Step 4: Heat a tawa or flat frying pan over a medium heat and cook the first paratha for about 1 minute until the underside has light brown spots, then flip it.
2 minStep 5: Brush the cooked top with a little ⅝ tbsp ghee or oil and pour half the egg mixture over it, spreading it to the edges with the back of a spoon.
Step 6: Flip the paratha carefully so the egg side is down, drizzle a little ghee round the edges and cook for 2–3 minutes, pressing gently, until the egg is completely set and golden.
3 minStep 7: Flip once more and cook for 1–2 minutes until the plain side is crisp, then repeat with the second paratha and the rest of 1 ½ tbsp ghee or oil.
2 minStep 8: Serve hot, folded or cut into quarters, with chai and green chutney.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 17 g
- Carbs
- 50 g
- Fat
- 28 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does anda paratha take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of onion?
- 2 shallots per onion.
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