How to make Anda Parantha -

A simple egg paratha.- easy breakfast, brunch or dinner recipe that is protein rich, healthy and tasty. Egg paratha is a kids' favorite. A combination that can never go wrong, this will keep you fuelled through the day

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Egg (अंडा)

Cuisine : Indian

Course : Breads

advertisement

For more recipes related to Anda Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Corn Parantha Palak Parantha Parantha Stuffed Croissant

Anda Parantha

Anda Parantha Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Anda Parantha Recipe

  • Whole wheat flour (atta) 2 cups

  • Egg boiled 4

  • Salt to taste

  • Green chilli chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • White pepper powder 1/4 teaspoon

  • Egg whisked 6

  • Onion chopped 1 small

  • Oil to shallow fry

Method

Step 1

Sift whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl. Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions. Roll out each portion into a roti as thin and as big as possible. Place some stuffing in the centre and fold in the four ends over each other to make a square packet.

Step 2

Roll it slightly. Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt, remaining coriander leaves and mix well. Flip the parantha and drizzle some of the beaten egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten eggs and oil and fry till this sides too turns golden. serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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.