Egg Paratha
by Tarla Dalal
egg paratha recipe | anda paratha with whole wheat flour | healthy Indian egg paratha | with 30 amazing images.
A masaledar and filling snack, which can be had as a meal itself, the egg paratha is something unique. anda paratha is an easy breakfast, lunch or dinner recipe which is protein rich and super healthy as has eggs!
On reading the name, you might have made many guesses about how the egg fits into the paratha – whether it is used as a stuffing, or whether it goes into the dough, etc.
But, this method to make anda paratha with whole wheat flour is so different but easy to prepare. A perfectly made whole wheat paratha with the aroma of carom seeds is layered with a chatpata egg mixture and cooked till the two layers fuse and give the paratha a unique taste and mouth-feel. Make sure you serve healthy Indian egg paratha immediately to get the best taste and texture!
You can also use leftover rotis to make anda paratha instead of making the parathas, it makes a very minute difference with the taste! The egg paratha turns out to be super soft and delicious! I prepare this for my kids for their breakfast or as a snack after their school. You can also add cheese while rolling the egg paratha which makes it even satiating and tongue licking.
See why this is a healthy Indian egg paratha? Made from eggs and whole wheat flour which are both healthy. Eggs are an inexpensive good quality protein rich foods with all the 9 essential amino acids. One egg (50 g) contains approximately 87 calories and 6.7 g of protein. For those who stay clear of non-vegetarian foods like meat and fish, can rely on eggs as a source of complete protein. whole wheat flour is excellent for diabeticsas they will not shoot up your blood sugar levels as they are a low GI food.
Try other egg recipes like Hard Boiled Eggs or Vegetable Scrambled Eggs Topped with Feta.
Learn how to make egg paratha recipe | anda paratha with whole wheat flour | healthy Indian egg paratha | with detailed step by step recipe photos below.
Egg Paratha recipe - How to make Egg Paratha
Preparation Time: Cooking Time: Total Time:
Makes 2 parathas
For The Parathas
3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp carom seeds (ajwain)
salt to taste
whole wheat flour (gehun ka atta) for rolling
1/2 tsp ghee for spreading
1 tsp oil for cooking
For The Egg Mixture
3 eggs
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste
Other Ingredients For Egg Paratha
2 tsp oil for greasing
2 tsp oil for cooking
For the parathas
- For the parathas
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 2 equal portions.
- Roll a portion of the dough into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Spread ¼ tsp of ghee evenly over it.
- Fold over from one end to another end slightly overlapping each other.
- Then fold again from one end to another end overlapping each other.
- Roll again into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha using ½ tsp of oil till it turns golden brown in colour from both the sides
- Repeat steps 3 to 7 to make 1 more paratha. Keep aside.
For the egg mixture
- For the egg mixture
- Break the eggs in a deep bowl and beat well using a fork.
- Add all the other ingredients and beat well. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}egg paratha{/span}, heat a non-stick tava (griddle) and grease it using 1 tsp of oil. Pour half the egg mixture on it.
- Place a prepared paratha on it and press it lightly. Cook using 1 tsp of oil.
- Turnover and cook again till it is cooked.
- Cut into 4 equal portions using a cutter or a sharp knife.
- Repeat steps 1 to 4 to make 1 more egg paratha.
- Serve {span class="bold1"}egg paratha{/span} immediately.
Other Parathas:
- We have a huge collection of paratha recipes on our website. So, apart from the egg paratha recipe | anda paratha with whole wheat flour | healthy Indian egg paratha | you can try out other recipes like:
For the parathas:
-
To make the paratha for egg paratha recipe | anda paratha with whole wheat flour | healthy Indian egg paratha | take a deep bowl and put the whole wheat flour into it.
-
Now add carom seeds to flavour the dough.
-
Add the salt to taste so that the parathas don’t taste bland.
-
Mix all the ingredients and add enough water.
-
Knead it well to a soft dough.
-
Divide the dough into 2 equal portions.
-
Sprinkle a little whole wheat flour on the rolling surface. This will make the process of rolling easier.
-
Roll a portion of the dough into 150 mm. (6”) diameter circle using a rolling pin.
-
Spread ¼ tsp of ghee evenly over the rolled out dough with the help of a spoon.
-
Fold the paratha over from one end to another end veritically. They should slightly overlap each other.
-
Then, fold again from one end to another end horizontally, overlapping each other. We have folded the parathas this way to make layers.
-
Dust the rolling surface with a little whole wheat flour and roll the paratha out again into a 175 mm. (7”) diameter circle.
-
Take a non-stick tava( griddle) and heat it up.
-
Cook the paratha using ½ tsp of oil. It should become golden brown in colour from both the sides and should have light brown spots.
- Repeat the steps 7 to 14 to make 1 more paratha out of the remaining dough. Keep both the parathas aside.
For the Egg mixture:
-
Break the eggs in a deep bowl and beat well using a fork.
-
Add the finely chopped onions. We add them for pungency.
-
Add the chopped tomatoes for the desired tartness.
-
Add the finely chopped green chillies for the spice.
-
Add the chopped coriander (dhania) for a hint of freshness.
-
Finally, salt to taste. and whisk well using a fork.
How to proceed for the Egg Paratha:
-
Heat a non-stick tava (griddle) and grease it well using 1 tsp of oil.
-
Put half of the egg mixture on it.
-
Place a previously prepared paratha on it. Press it gently using a flat spoon. The paratha will stick to the egg mixture.
- Cook the Egg paratha using about 1 tsp of oil.
-
Turnover and cook again till the egg is completely cooked.
-
Cut the Egg Paratha into 4 equal portions using a cutter or a sharp knife.
- Repeat steps 1 to 6 to make 1 more egg paratha | anda paratha with whole wheat flour | healthy Indian egg paratha |
-
Serve the egg paratha | anda paratha with whole wheat flour | healthy Indian egg paratha | hot with tomato ketchup or any dip of your choice.
| Energy | 432 cal |
| Protein | 16.4 g |
| Carbohydrates | 38.3 g |
| Fiber | 6.5 g |
| Fat | 24.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 848.9 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.4 mg |
| Vitamin B3 | 2.4 mg |
| Vitamin C | 11.2 mg |
| Folic Acid | 85 mcg |
| Calcium | 91.1 mg |
| Iron | 4.2 mg |
| Magnesium | 70.2 mg |
| Phosphorus | 353.2 mg |
| Sodium | 14.7 mg |
| Potassium | 211.5 mg |
| Zinc | 1.2 mg |
Check out this simple and easy recipe of egg paratha - anda paratha without kneading the dough or rolling pin. Use this liquid method as shown here - Youtube @yumsbite www.youtube.com/watch?v=ZhGzoUmJZ_A
OMG, I totally loved the recipe...have been thinking all this while where was I going wrong and than comes the recipe of Madam Tarlac Dalai. Its navratri but we never stopped our son from eating eggs during this period and ge wanted to have egg parathyroid...he loved it...thanks thanks and thanks