Egg Paratha Recipe (Anda Paratha)

Egg Paratha are popular North Indian flatbreads made with whole wheat flour (atta), eggs, onions, herbs and spices. These are a popular street food across India and is made in numerous ways. Also known as Anda Paratha, these make for a delicious and protein packed breakfast or a meal. Serve them on their own without a side or roll them up with plenty of fresh salad veggies and a drizzle of mint chutney or sauce.

In this post I share how to make a simple egg paratha from scratch which includes making the parathas and the egg topping. These are best eaten hot or at least within an hour of cooking. If you want to make these ahead, refrigerate and reheat.

I cook all my foods from scratch so making fresh parathas or rotis is a daily ritual and part of my schedule. But if that is not your thing, you may use store bought frozen parathas. For a healthier option use whole meal roti or parathas. But refined flour parottas, rotimatic rotis or any kind of flatbreads work here.

About Egg Paratha

Street style egg paratha are mostly made with all-purpose flour. They are flaky, layered and are the same used for Chicken Kathi Rolls and Paneer Kathi Rolls. To make street style egg paratha, a layered flatbread is rolled and toasted on a griddle. As it cooks, the layers get separated and the beaten egg mixture is poured in between the layers. The egg gets cooked in between the layers and remains soft.

However the way I make my Egg Paratha is different and this method is easier, especially when you are making for a large family. You don’t need to struggle to separate the layers, pour the eggs in between and turn carefully without a mess. A lot of times I make this for a dinner with Cilantro chutney and some Kachumber or this Indian cucumber salad. They make a healthy, filling and delicious meal. My kids love this!

More paratha recipes here
Mix Veg Paratha
Palak Paratha
Methi Paratha
Paneer Paratha
Aloo Paratha  

Photo Guide

Step by step Photo Instructions

1. Add half cup wheat flour and a pinch of salt to a mixing bowl.

2. Pour 3 tablespoons warm water and begin to form a soft non-sticky dough, adding more water as required. Add half a teaspoon oil. Knead it again to a soft dough.

3. Smear a few drops of oil to the dough. Cover and set aside until you prepare the rest. Chop 1 very small onion, 1 green chili and a handful of coriander leaves. If making for kids omit the chili and use black pepper. If you want you can also add 2 to 3 tablespoons of grated carrots.

4. Divide the dough to 2 equal portions and roll to smooth balls. Flour the rolling area lightly and coat the ball with flour on both the sides. Flatten it and begin to roll with light hands.

5. Roll it to a round 6 inch roti. If you do not want to make layered paratha, just omit the next 3 steps. To make layered paratha, apply ¼ teaspoon oil all over.

6. Fold it. Smear little more oil again.

7. Fold it again.

8. Roll it to a triangle or any shape you can. If the paratha sticks to the counter, sprinkle flour and roll. This way make both the parathas.

Cook the Paratha

9. Heat a pan on a medium flame until hot enough (not smoking hot). Take the paratha to your hand and dust it lightly to get rid of the excess flour. Transfer to the pan and cook until bubbles begin to appear. Using a turner, turn it to the other side.

10. With in few seconds the paratha begins to puff up.

11. Toast on both the sides till brown spots appear. Press down on the edges to cook all over evenly. I did not use oil or ghee at this stage since it gets coated with oil at the last step. If you want you may use. This way first cook all the parathas and remove to a plate.

Prepare Egg

12. Transfer the paratha to a plate. Set the pan aside to cool down a bit. A very hot tawa can burn the egg without cooking properly. Prepare the egg mixture. Mix half of the onions, chilies, coriander leaves, pepper, turmeric and salt in a bowl. Break the egg.

13. Whisk the egg mixture until frothy using a fork or a small whisk.

14. Add oil to the pan, when it is just hot, pour the egg mixture. Let it cook on a medium flame till the egg is almost cooked but slightly gooey on top. This helps the paratha to stick well with the egg. You can use 1 egg for each paratha or 1 egg for 2 parathas.

15. Place the paratha over the egg. Press it gently.

16. Lastly turn it and cook on the other side as well for 1 to 2 minutes to ensure egg is cooked completely on the edges. egg paratha gets coated well with oil at this stage. Repeat to make the next one.

Egg paratha doesn’t need any accompaniment. But can be served with any chutney and a vegetable salad. This egg paratha can be served plain or with some pudina chutney or with green chutney or masala tea.

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