Egg Paratha

Egg Paratha Recipe (Anda Paratha)

Updated: May 5, 2024, By Swasthi, Comments, Jump to Recipe

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.

Egg Paratha - Anda Paratha



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
 

Step by step Photo Instructions

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

flour to make egg paratha recipe

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.

kneading dough for egg paratha recipe

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.

resting dough for anda paratha recipe

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.

flouring the area for egg paratha recipe

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.

rolling egg paratha recipe

6. Fold it. Smear little more oil again.

layers for anda paratha recipe

7. Fold it again.

rolling layered egg paratha recipe

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.

rolled triangle egg paratha recipe

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.

cooking egg paratha recipe on the griddle

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

puffed anda paratha recipe

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.

toasted anda paratha recipe

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.

veggies to make egg paratha recipe

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

beating eggs for anda paratha recipe

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.

cooking eggs for anda paratha recipe

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

layering eggs on anda paratha recipe

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.

flipped egg paratha recipe

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.

Egg Paratha Recipe

Related Recipes

Recipe Card

Egg Paratha - Anda Paratha

Egg Paratha Recipe (Anda Paratha)

4.94 from 44 votes
Anda paratha are whole wheat flatbreads topped with a egg mixture and cooked to perfection. They make a great breakfast or any time meal. They are good on their own but a salad, chutney or pickle goes well on the side.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings2 parathas
AuthorSwasthi

Ingredients (US cup = 240ml )

  • ½ cup wheat flour (atta)
  • warm water as needed (start with 3 tbsps)
  • 2 tablespoons oil (divided)
  • 2 eggs
  • 1 small (3 to 4 tablespoons) onion chopped finely
  • 1 green chili chopped (skip for kids)
  • ¼ teaspoon black pepper
  • 1 pinch turmeric
  • ¼ teaspoon sea salt (adjust to taste)
  • 1 tablespoon coriander leaves chopped (1 to 2 sprigs)

Optional

  • 2 to 3 tablespoon grated carrots of very fine chopped bell peppers


Instructions

  • Make the Dough: Add flour, a pinch of salt and 3 tbsps warm water to a mixing bowl. Mix and begin to form a soft non-sticky dough, adding more water as you mix. Add ½ teaspoon oil and knead well until pliable. Cover and prep up the veggies.
  • Divide the dough: Divide the dough to 2 portions and roll them to smooth balls. Sprinkle a teaspoon of flour on the rolling area and coat one dough ball with the flour on both the sides.
  • Roll the Paratha: Flatten it and begin to roll to a 6 inch roti. Spread ¼ teaspoon oil and fold the paratha to a semi circle. (check the pictures) Spread oil again and fold to a triangle. Roll it to a triangle shaped paratha. This way make both the parathas.
  • Cook the Paratha: Heat a griddle until hot enough on a medium flame. Dust off the excess flour and place it on the griddle. Cook until you see bubbles, turn it to the other side and press down with a spatula.
  • Return to the other side and cook, pressing down until it begins to puff. It is done when you see brown spots all over. Cook both the parathas and cool down the pan slightly.
  • Prepare the Egg: Meanwhile, In a mixing bowl stir together half of the onions, chilies, coriander, salt, turmeric, black pepper and carrots (optional). Reserve the other half for the next paratha. Break an egg to the same bowl. Whisk well until frothy.
  • Make the Egg Paratha: Pour a teaspoon oil on the pan. When it is medium hot, pour the egg mixture and let cook until the base is firm and top still gooey. Place the paratha over it and press down with a spatula so it sticks to the egg.
  • Turn it to the other side and cook until hot, making sure the eggs are cooked through and the egg paratha is hot. This way cook the other egg paratha too.


Notes

  • If you are making a larger batch of this recipe, you can make the egg mixture at one time and divide between parathas. ¼ cup per paratha.
  • To make this high protein paratha, double the eggs if you want. I find the eggs don’t cook well when I use 2 eggs per paratha.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Egg Paratha Recipe (Anda Paratha)
Amount Per Serving
Calories 222 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 163mg54%
Sodium 141mg6%
Potassium 205mg6%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 2g2%
Protein 9g18%
Vitamin A 580IU12%
Vitamin C 22.3mg27%
Calcium 44mg4%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Egg Paratha Recipe (Anda Paratha)

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
Wow..
Super taste… I like Swasthi’s recipes very much. Every dishes are so delicious….and your presentation is so simple that anyone can try.

5 stars
Really good! And it came out perfectly on the first try.

4 stars
Very easy recipes, and well explained, tried many of your recipes, turns out to be relishing dishes.

5 stars
Hallo Swasthi,
i m from Germany and i m very happy to find your special indian recipes Blog. I Love to cook indian dishes. All of my family love to eat that too. You make a very good job and it helps a lot. I already cooked a lots of yummy meals. Now i want to say thank you!
Many Greetings from Germany

5 stars
All your recipes are so yummy and actually easy to follow…Have tried about 20 of them and my kids,parents,guests…all just want to have more!!

Thank you so much!!
☺️

Your recipes are very easy to follow and come out very tasty. A big thank you for your efforts ❤?

5 stars
Nice article keep it up..

Hi Swati
This is not anda paratha, maybe an egg roll?

5 stars
Turned out perfect! Thank you!

5 stars
Thank you very much for these very lovely and easy recipeis. Very delicious.
Can you please add difernt bread ( Nan) making recipeis.

5 stars
?.
My parents ? me and I ? ? ? u.
Thanks Swasti.
Please share more recipes.

5 stars
This breakfast was super delicious. I loved it! Perfect for breakfast or even supper. I’m a big fan of your recipes – they always turn out as expected (yummy!!!).

4 stars
Swasthi, very delicious and healthy dish. My family loved it and enjoy it very much. Thank you.l

Thanks swasthi ji

Can i use masoor dal for dal paratha

Dear i just want to know egg parantha recipee which is very famous in patiala city in punjab. They put egg inside the parantha than cook it i mean to say egg comes inside not visible from both up and down sides.

Really loved ur egg paratha. Thanks.

Loved it

Hi your recepies are very easy to cook the way u r explaining the recipe is awsesome really I like the ragi laddu my kids r enjoyed thanks alot

egg paratha bahut achcha laga mere husband ko . aapki recipe to lazabab h g
tahnku chef

4 stars
Hi,
I tried ur recipe. It was delicious. I really like the way u r explaining the recipe step by step with the proper pictures this is very helpful to understand. Thank u.