Anda paratha, or egg paratha, is a north Indian breakfast in which a whole-wheat flatbread is cooked with an egg layer on a tawa. The paratha is a Punjabi staple, and egg versions are served at dhabas and roadside stalls across the north, often with curd and pickle.
Why this recipe works
- Resting the dough relaxes the gluten, so the dough rolls thin without springing back and the paratha stays soft.
- Cooking one side first sets the dough before the egg goes on, so the egg stays on the surface instead of soaking in.
- A thin, even layer of egg sets through in about 2 minutes, which means the egg is fully cooked by the time the paratha is browned.
Method
Mix the atta and the dough salt in a bowl. Add the 1 teaspoon of oil and about three-quarters of the water, then add the rest a spoonful at a time, plus up to 1 tablespoon more water if the dough feels stiff. Knead for 5 minutes until the dough is soft and smooth and does not stick to your hands. Cover and rest for 20 minutes.
While the dough rests, whisk the eggs with the onion, chilli, coriander, pepper and the topping salt until evenly mixed. Divide the dough into 2 balls of about 130 g each.
Roll each ball on a lightly floured surface into a round about 22 cm across and 3 mm thick, dusting with the extra atta when it sticks.
Tip: Keep the thickness even, so the paratha cooks evenly and the egg does not slide to one side.
Heat a tawa or flat skillet over medium-high heat for 2 minutes. Cook the first paratha for 40 to 45 seconds, until small bubbles and pale spots appear, then flip it so that the cooked side faces up.
Pour half of the egg mixture over the top and spread it with the back of a spoon to within 1 cm of the edge. Drizzle ½ teaspoon of oil around the edge and cook for 1 minute, until the edge of the egg begins to set.
With a wide spatula, flip the paratha so the egg side is on the pan. Press the paratha down onto the egg with the spatula and cook for 1½ to 2 minutes, until the egg is set at the edges and only the very top is still wet. Turn it back over and cook for 30 to 60 seconds, until the dough has brown spots and the egg is fully set with no liquid egg remaining.
Wrap the paratha in a clean cloth to keep it warm, and repeat with the second ball of dough and the remaining egg. Cut into wedges and serve hot with curd, pickle or chutney.
Swaps & substitutions
- Whole-wheat flour (atta) → Half atta (80 g) and half plain flour (80 g): Gives a softer, lighter paratha that is easier to roll. It is less fibre-rich than the all-atta version.
- Neutral oil → Ghee: Adds a richer, nutty flavour typical of dhaba parathas. It contains dairy.
- Green chilli → ¼ tsp red chilli flakes: A pantry alternative when you have no fresh chillies, with a similar level of heat.
Storage & reheating
Anda paratha is best eaten hot, straight from the tawa. Let leftovers cool, wrap them and refrigerate for up to 1 day (2 at most), then reheat on a tawa for 1 to 2 minutes per side until steaming hot all the way through. Do not leave it at room temperature for more than 2 hours, and carry it with an ice pack if you pack it for later. The plain dough balls can be refrigerated, covered, for up to 2 days.
Frequently asked questions
How do I stop the egg from running off the paratha?
Roll the paratha evenly, and spread the egg to within 1 cm of the edge, so a rim of dough holds the egg in. Pour it on slowly and use the back of a spoon to guide it.
How do I know the egg is cooked?
The egg should look matte and firm, with no shiny liquid, and the underside should be golden. Press the paratha down onto the egg with the spatula as you flip, cook the egg side down for 1½ to 2 minutes, then turn it back over to finish.
Why is my paratha tough?
The dough was too dry, or it was not rested. Use enough water for a soft dough, rest it for 20 minutes so the gluten relaxes, and roll it thin without adding a lot of extra flour.
Which allergens does this contain?
It contains wheat (gluten) and egg. Ghee contains dairy, so use oil if you avoid it. This recipe has no egg-free or gluten-free option, because the dish depends on both.
Can I make the egg topping ahead?
You can chop the vegetables and refrigerate them for a day, but whisk the eggs just before cooking. Raw egg mixture should not sit out at room temperature.
Nutrition
| Calories | 431 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 63 g |
| Fat | 14 g |
| Fibre | 10 g |
| Sodium | 664 mg |
More in Punjabi Recipes and Breakfast Recipes. Learn the technique: The Indian Pantry: 25 Essentials.
