How to make Ande Ka Fun-Da Recipe - Delicious and nutritious - egg paranthas

This recipe is from the book Fun Food For Fussy Kids.

Main Ingredients : Eggs (अंडे), Whole wheat flour (atta)

Cuisine : Fusion

Course : Breads

Ande Ka Fun-Da

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

For more recipes related to Ande Ka Fun-Da checkout Egg Bread Korean Style . You can also find more Breads recipes like Japanese Milk Bread, PUMPKIN BREAD, Kootoo Ke Aate Ki Puri, Makai Ki Missi. Or try out these recipes from Fusion Cuisine like Mango And Blueberry Crumble, Paneer Steak In Chunky Tomato Sauce, Chocolate Paan Rolls, Cookie Dough Truffles.

Ande Ka Fun-Da Recipe Card

Ande Ka Fun-Da
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Prep Time : 1.30-2 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Ande Ka Fun-Da

  • Eggs 5

  • Whole wheat flour (atta) 1 cup

  • Refined flour (maida) 1 cup

  • Salt to taste

  • Green chilli chopped 1

  • Carom seeds (ajwain) 1/2 teaspoon

  • Butter 2 tablespoons

  • Fresh coriander leaves chopped 3 tablespoons

  • Oil 5 tablespoons

  • Tomato ketchup as required

Method

Step 1

Sift together both the flours with one teaspoon salt into a bowl. Break four eggs into another bowl, add the salt and whisk well. Knead the mixed flours with the green chilli, carom seeds, one egg and water (approximately three fourth cup) into a soft dough.

Step 2

Cover with a damp cloth and set aside for an hour. Divide the dough into four equal portions. Roll out each portion into four inch diameter chapatti.

Step 3

Spread a little butter on each chapatti, sprinkle a little wheat flour and fold into half and then into quarter. Roll out again on floured surface into six inch square paranthas. Heat a non-stick tawa and place a parantha on it.

Step 4

When one side is half done, turn over and spread some egg and fresh coriander on the upper side. Pour a little oil around the edges and turn over.

Step 5

Spread some egg and fresh coriander on the other side too and shallow fry till both the sides are evenly golden brown. Serve hot with the tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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