Anda Paratha

Name: Anda Paratha
Yield: 2
Cuisine: Pakistan
Ingredients: Whole wheat flour — 250 g (9 oz); Warm water — 180 ml (6 fl oz); Salt — 1/2 tsp; Eggs — 4; Chopped onion — 2 tbsp; Chopped green chilli — 1 (optional); Oil or ghee, for cooking

The Quirky Foodster Team

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Servings

Ingredients

Whole wheat flour — 250 g (9 oz)
Warm water — 180 ml (6 fl oz)
Salt — 1/2 tsp
Eggs — 4
Chopped onion — 2 tbsp
Chopped green chilli — 1 (optional)
Oil or ghee, for cooking

Method

Combine the flour, salt and warm water into a smooth, firm dough; rest for 20 minutes.
Divide into balls and roll each into a thin round, then brush with oil and fold into a coil to create layers, rolling out again into a flat round.
Heat a little oil on a griddle and cook the paratha for 1–2 minutes per side until lightly golden and mostly cooked.
Beat an egg with a little chopped onion and chilli if using.
Pour the beaten egg over the partially cooked paratha, folding the edges in slightly to contain it.
Cook for a further 2–3 minutes per side, pressing gently, until the egg is fully set and the paratha is golden and flaky.

Introduction: Flaky layered flatbread cooked with a cracked egg worked into the dough, a filling and popular everyday Pakistani breakfast.

Cultural Background: Paratha is a staple across Pakistani breakfast tables, and the egg version, combining the flaky bread with a cooked egg, offers a satisfying, protein-rich start to the day found in households nationwide.

Tips: Rolling and folding the dough carefully creates the characteristic flaky layers — don't rush this step. Add the egg once the paratha is partially cooked, so it can set properly against the warm dough.

Variations: Add a little grated cheese along with the egg for extra richness. Serve with a side of yoghurt or pickle.

Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.

Reheating: Reheat in a dry pan over medium heat for a few minutes per side.

FAQs:

Q: Can anda paratha be made without folding the layers?

A: Yes, a simpler flatbread can be used, though the traditional folding technique gives the classic flaky texture.

Q: What is anda paratha typically served with?

A: Yoghurt, pickle or a cup of chai.