Egg Stuffed Square Paratha (Anda Paratha)
Egg Stuffed Square Paratha (Anda Paratha)
Ingredients
For the Dough
- 1 cup all-purpose flour
- water, as needed, for kneading
For the Egg Filling
- 3 eggs
- 1 tablespoon onion, finely chopped
- 3 green chilies, finely chopped
- 1/2 teaspoon salt
For Seasoning and Cooking
- oil, for brushing and cooking, as needed
- 1 pinch chaat masala
- 1 pinch chili flakes
- 1/4 cup fresh coriander leaves, chopped
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour. Gradually add water, kneading until a soft, pliable dough forms. Cover the dough with a damp cloth and let it rest for 10 minutes.
⏱️ 15 min
- 2
While the dough rests, prepare the egg filling. In a separate bowl, crack the eggs. Add the finely chopped onion, finely chopped green chilies, and salt. Whisk vigorously until all ingredients are well combined and the eggs are frothy.
⏱️ 5 min
- 3
Divide the rested dough into 4 equal portions. Take one portion and roll it out into a thin, circular flatbread, about 6-7 inches in diameter.
⏱️ 2 min
- 4
Lightly brush the surface of the rolled dough with oil. Sprinkle a pinch of chaat masala, a pinch of chili flakes, and some chopped fresh coriander leaves evenly over the oiled surface.
⏱️ 1 min
- 5
Using a knife, make several cuts from the edge of the circular dough towards the center, leaving the very middle intact. Carefully fold these strips over each other, working your way around the circle, to create a layered, square-shaped dough packet.
⏱️ 3 min
- 6
Gently roll out the square dough packet again to flatten it slightly, maintaining its square shape. Repeat steps 3-6 for the remaining dough portions.
⏱️ 4 min
- 7
Heat a griddle or non-stick pan over medium heat. Lightly brush the hot pan with oil. Place one square dough onto the pan.
⏱️ 1 min
- 8
Once the dough starts to cook and puff slightly (about 1-2 minutes per side), pour a generous amount of the prepared egg mixture into the center of the cooking dough. Quickly fold the edges of the dough over the egg mixture to fully enclose it, forming a square-shaped, egg-stuffed paratha.
⏱️ 3 min
- 9
Cook the paratha on both sides, pressing gently with a spatula, until it is golden brown and crispy, and the egg filling is cooked through. This usually takes about 3-4 minutes per side. Add a little more oil around the edges if needed for crispiness.
⏱️ 7 min
- 10
Remove the cooked paratha from the pan and repeat steps 7-9 for the remaining parathas. Serve hot, optionally with ketchup or a side of yogurt.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Stuffed Square Paratha (Anda Paratha)
Ingredients
For the Dough
- 1 cup all-purpose flour
- water, as needed, for kneading
For the Egg Filling
- 3 eggs
- 1 tablespoon onion, finely chopped
- 3 green chilies, finely chopped
- 1/2 teaspoon salt
For Seasoning and Cooking
- oil, for brushing and cooking, as needed
- 1 pinch chaat masala
- 1 pinch chili flakes
- 1/4 cup fresh coriander leaves, chopped
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour. Gradually add water, kneading until a soft, pliable dough forms. Cover the dough with a damp cloth and let it rest for 10 minutes.
⏱️ 15 min - 2
While the dough rests, prepare the egg filling. In a separate bowl, crack the eggs. Add the finely chopped onion, finely chopped green chilies, and salt. Whisk vigorously until all ingredients are well combined and the eggs are frothy.
⏱️ 5 min - 3
Divide the rested dough into 4 equal portions. Take one portion and roll it out into a thin, circular flatbread, about 6-7 inches in diameter.
⏱️ 2 min - 4
Lightly brush the surface of the rolled dough with oil. Sprinkle a pinch of chaat masala, a pinch of chili flakes, and some chopped fresh coriander leaves evenly over the oiled surface.
⏱️ 1 min - 5
Using a knife, make several cuts from the edge of the circular dough towards the center, leaving the very middle intact. Carefully fold these strips over each other, working your way around the circle, to create a layered, square-shaped dough packet.
⏱️ 3 min - 6
Gently roll out the square dough packet again to flatten it slightly, maintaining its square shape. Repeat steps 3-6 for the remaining dough portions.
⏱️ 4 min - 7
Heat a griddle or non-stick pan over medium heat. Lightly brush the hot pan with oil. Place one square dough onto the pan.
⏱️ 1 min - 8
Once the dough starts to cook and puff slightly (about 1-2 minutes per side), pour a generous amount of the prepared egg mixture into the center of the cooking dough. Quickly fold the edges of the dough over the egg mixture to fully enclose it, forming a square-shaped, egg-stuffed paratha.
⏱️ 3 min - 9
Cook the paratha on both sides, pressing gently with a spatula, until it is golden brown and crispy, and the egg filling is cooked through. This usually takes about 3-4 minutes per side. Add a little more oil around the edges if needed for crispiness.
⏱️ 7 min - 10
Remove the cooked paratha from the pan and repeat steps 7-9 for the remaining parathas. Serve hot, optionally with ketchup or a side of yogurt.
⏱️ 10 min