Anda paratha
Contains egg (no meat or fish)
अंडा पराठा · anda paratha
A whole-wheat paratha cooked with a layer of beaten egg, onion, green chilli and coriander that sets onto one side on the tawa. A quick, everyday street and home breakfast.
Anda paratha is an Indian bread, ready in about 55 minutes and made with whole-wheat flour and egg. It serves 4 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 20 min
- Rest
- 20 min
- Total
- 55 min
- Serves
- 4
- Level
- Intermediate
- Calories
- 334
Ingredients
For the dough
For the filling
For cooking
Method
Step 1
Mix the atta (opens in a new tab) and salt, rub in the oil, then knead with the water into a soft, smooth dough. Cover and rest for 20 minutes.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
For each paratha, beat 1 egg (opens in a new tab) in a cup with a quarter of the onion (opens in a new tab), chilli, coriander, chilli powder and salt.
Step 3
Roll a dough ball into a 20 cm round and cook it on a medium-hot tawa for about 30 seconds a side until just set. Brush the top with ghee (opens in a new tab), pour the egg (opens in a new tab) over it and spread it to the edges, then flip so the egg side is down and press gently.
- 12 min
- medium heat
- Griddle / tawa (opens in a new tab)
- Rolling pin (opens in a new tab)
- Spatula (opens in a new tab)
How it looks · Photo: Muhammad Khawar Nazir on Pexels Step 4
Cook the egg (opens in a new tab) side for 2–3 minutes until the egg is completely set and golden, then flip and crisp the plain side with a little more ghee (opens in a new tab).
- 8 min
- medium heat
- Spatula (opens in a new tab)
Food safety: The egg layer must be fully set, with no runny or glossy patches, before you take the paratha off the heat.
About this dish
- Origin
- Not attributed to one place · Origin uncertainEaten across India, Pakistan and Bangladesh in many forms; distinct from the Bengali Mughlai paratha, which is a stuffed parcel of thin white-flour dough.Also popular in India, Pakistan, Bangladesh
- Dish
- Breakfast · Brunch · Breads & flatbreads · Egg dishes
- Cooking method
- Pan-fried
- Taste
- savoury, spicy (chilli heat), buttery
- Diet
- Vegetarian (lacto-ovo) · No nut ingredientsWith the listed swaps: Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free - Good for
- Everyday · Street food
- Cook more with
- Whole-wheat flour · Egg · Onion · Green chilli · Coriander leaves · Cayenne / chilli powder
- Techniques
- Pan-frying · Kneading
Allergens
- Contains, can be adapted: Milkfrom ghee
- Contains: Eggsfrom egg
- Contains: Wheatfrom whole-wheat flour
- Contains: Glutenfrom whole-wheat flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
334 kcal per serving
Calculated1 serving ≈ 160 g · recipe makes 4
Where the energy comes from
- Protein 15%
- Carbohydrate 44%
- Fat 41%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 334 kcal | 209 kcal |
| Protein | 13.1 g | 8.2 g |
| Carbohydrate | 38 g | 23.7 g |
| Net carbohydrate | 32.3 g | 20.2 g |
| Sugars | 1.1 g | 0.7 g |
| Added sugars | 0 g | 0 g |
| Fibre | 5.7 g | 3.5 g |
| Fat | 15.8 g | 9.9 g |
| Saturated fat | 6.6 g | 4.1 g |
| Trans fat | — | — |
| Cholesterol | 205 mg | 128 mg |
| Sodium | 656 mg | 411 mg |
| Salt equivalent | 1.6 g | 1 g |
Vitamins & minerals per serving
- Potassium
- 283 mg
- Calcium
- 53 mg
- Iron
- 2.7 mg
- Magnesium
- 77 mg
- Vitamin A (RAE)
- 148 µg
- Vitamin C
- 5 mg
- Vitamin D
- 1 µg
- Vitamin B12
- 0.4 µg
- Folate (DFE)
- 49 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Keep the heat at medium so the egg cooks through before the bread scorches.
Common mistakes
- Pouring the egg on a pan that is too hot — it sets in lumps instead of a thin layer.
Serve with
- Serve rolled up with ketchup or green chutney and a cup of chai.
Food safety
- Cook the egg until fully set; keep eggs refrigerated until you use them.
Storage
- Best eaten freshly made; refrigerate leftovers within 2 hours and eat within a day.
Reheating
- Reheat on a tawa until piping hot.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Structure
For the dough
- Whole-wheat flour200 g
- Salt0.5 tsp · 3 g
- Neutral vegetable oil2 tsp · 9.1 g
- Water126 ml · 126 g
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 35 min
Knead until smooth and soft; it should feel like an earlobe.
Rest · about 20 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
- Start to finish: about 55 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| Whole-wheat flour | Flour | 200 g | 100% |
| Water | Water | 126 g | 63% |
| Neutral vegetable oil | Fat | 9 g | 4.6% |
| Salt | Salt | 3 g | 1.5% |
- Total flour
- 200 g
- Hydration
- 63%
- With milk, eggs…
- 63%
- Wholegrain
- 100%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
- Salt 1.5% — normal for bread.
- 100% wholegrain — absorbs more water and gives a denser, nuttier loaf.
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Crust too hard or thick
Likely causes
- Baked too long at too low a temperature
- No steam at the start
What to do
- Bake hotter for a shorter time
- Add steam for the first 15 minutes (tray of boiling water, or a covered Dutch oven)
- Cool under a tea towel for a softer crust
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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