Egg Paratha Recipe | Anda Paratha

This egg paratha or anda paratha is roasted flatbread with soft cooked omelette cooked with it. It is delicious and a perfect breakfast or snack.

Egg is what I have for breakfast on most weekday mornings, sometimes on weekends too.

A good protein, it fills you well in the morning and gives you energy to tackle a work-heavy morning.

Having it as egg paratha gives an interesting tasty twist to eggs. My younger son loves it and often asks me to make it.

The egg cooked with the paratha is super soft and delicious. If you haven’t tried this recipe, you must.

You may have seen street-side carts make this in India.

You may also like: Shakshuka, Air fryer Poached Eggs, scrambled eggs, air fryer omelette, air fryer frittata, air fryer egg bites and eggs in a basket.

Ingredients

Eggs: For one person, we use 2 eggs. 

Omelette filling: I love to make masala omelette with chopped onions, green chillies and chopped cilantro. You can leave out the fillings if you like your omelette plain. You may also use grated parmesan. 

Salt: I only need salt as I have already added green chillies. If you skip chillies, add salt and pepper to your eggs.

Wholewheat flour dough: I use this dough for making my wholewheat flour rotis or parathas.

This dough is made by adding water to wholewheat flour or atta and kneading till you get a smooth dough.

Oil: Use olive oil or vegetable oil for roasting your paratha.

Variations

This is a vegetarian recipe for those who eat eggs. This recipe has gluten as flour parathas are a part of this recipe.

You can keep the filling of the omelette simple by only using salt and pepper. Or you may add other veggies like finely chopped mushroom, peppers etc.

Make sure that the veggies you use cook very quickly.

You may also add cheese or milk to your eggs for more richness.

You can make paratha with processed flour or mixed millet flours too.

Serving suggestions

This is a nice and filling breakfast option that can double up as a light meal. Serve it with a chutney and hot chai or coffee for breakfast.

Serve it with a light salad on the side for a satisfying meal.

Tips

1. I love to use wholewheat flour for the paratha. You can use any flour you like.

2. My parathas are layered and generally triangular. You can also make square or round ones.

3. If your paratha does not puff up to reveal a pocket, don’t worry your omelette will go on top of the paratha.

Ensure that your paratha has been cooked before you do that.

4. Use any fillings you like for your omelette. It is completely your choice. This is an Indian style masala omelette.

5. If you want to skip chillies, you can use pepper or chilli flakes in its place.

6. You can use other veggies like finely sliced mushroom, grated carrot or finely chopped pepper here as well.

How to Make Egg Paratha or Anda Paratha

Break two eggs in a bowl.

Assemble and chop your omelette filling. I am using chopped onion, green chilli and chopped cilantro along with salt.

Feel free to skip fillings and only use salt and pepper along with cheese or milk as per taste.

Beat the eggs. Add fillings and salt. Mix well and keep aside.

Take ½ cup wholewheat flour or atta. Add a little water and start kneading it till you get a smooth dough.

Cover with a damp cloth and rest.

Heat a skillet and apply some oil.

Roll out a triangular paratha using a rolling pin. Check out the video shared. You can also roll out a square or horizontal paratha if you so desire.

Place the paratha on the heated skillet. Cook for about 15 seconds.

Apply oil on both sides and lightly roast it on medium flame.

If you paratha has puffed up and you can lightly pull up the paratha to reveal a pocket, fill your omelet mixture inside it.

If not, just drizzle your omelette mixture all over your paratha.

It will flow out from the top all over the pan. Don’t worry. Let it cook a bit and then using a spatula, fold it on top of the paratha.

Flip the paratha with egg and cook for a couple of minutes till the omelette has cooked well.

Don’t leave it runny or your paratha will get soggy.

Take it out and serve your egg paratha with chutney. Enjoy.

Your egg paratha is ready to serve.

Here is the recipe card:

📖 Recipe Card

Egg Paratha | Anda Paratha Recipe

Rachna Parmar

This is an easy recipe of the street style egg paratha or anda paratha recipe. Flaky flatbread with delicious masala egg omelette is a perfect breakfast or anytime snack.

5 from 61 votes

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Prep Time 2 minutes mins

Cook Time 5 minutes mins

Total Time 7 minutes mins

Course Breakfast | Snack

Cuisine Indian

Servings 1

Calories 334 kcal

Equipment

• 1 Chef's knife
• 1 Cast Iron skillet

Ingredients

 

1x2x3x

For masala egg:

• 2 eggs
• ½ onion finely chopped
• 1 green chilli finely diced
• 1 tsp. cilantro finely chopped
• salt to taste

For paratha

• ½ cup whole wheat flour
• water to form the dough
• 2 tsp. oil to make paratha

Instructions

 

• Make wheat flour dough by adding water to whole wheat flour and forming a stiff dough. Keep it aside for 15 minutes.

For omelette

• Break two eggs in a bowl. Lightly whip it. Add chopped onion, green chilli and chopped cilantro and mix well.
• Heat a skillet and apply some oil.
• Roll out a triangular paratha using a rolling pin. Check out the video shared. You can also roll out a triangular paratha if you so desire.
• Place the paratha on the heated skillet. Flip after about 15 seconds. Apply oil on both sides and lightly roast it on medium flame.
• If you paratha has puffed up and you can lightly pull up the paratha to reveal a pocket, place your omelet mixture inside it.
• If not, just drizzle your omelette mixture all over your paratha.
• It will drizzle out from the top all over the pan. Don’t worry. Let it cook a bit and then using a spatula, fold it on top of the paratha.
• Flip the paratha and cook for a couple of minutes till the omelette has cooked well. Don’t leave it runny or your paratha will get soggy.
• Take it out and serve your egg paratha with chutney. Enjoy.

Video

Notes

1. I love to use wholewheat flour for the paratha. You can use any flour you like.
2. My parathas are layered and generally triangular. You can also make square or round ones.
3. If your paratha does not puff up to reveal a pocket, don’t worry your omelette will go on top of the paratha. Ensure that your paratha has been cooked before you do that.
4. Use any fillings you like for your omelette. It is completely your choice. This is an Indian style masala omelette.
5. If you want to skip chillies, you can use pepper or chilli flakes in its place.
6. You can use other veggies like finely sliced mushroom, grated carrot or finely chopped pepper here as well.

Nutrition

Calories: 334kcalCarbohydrates: 27gProtein: 15gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 327mgSodium: 280mgPotassium: 320mgFiber: 5gSugar: 4gVitamin A: 811IUVitamin C: 11mgCalcium: 74mgIron: 3mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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