Egg Paratha Recipe (Anda Paratha)
Street-style whole wheat flatbreads with spiced egg filling — a high-protein North Indian breakfast made the way dhabas have been doing it since the 1970s.
Equipment
- 1 Cast iron tawa or flat griddle Well-seasoned preferred
- 1 Rolling pin / Belan
- 1 Wooden chakla
- 1 Flat spatula
Ingredients
- 2 cups whole wheat flour (chakki atta)
- 1/2 tsp salt
- 1 tsp oil
- 3/4 cup water
- 4 large eggs
- 1 medium onion, very finely chopped
- 1-2 green chillies, finely chopped
- 2 tbsp fresh coriander, chopped
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- salt to taste
- 2 tbsp desi ghee
Instructions
Make the dough
- Add flour and salt to a wide mixing bowl. Pour in the oil and rub it in with your fingers until the flour turns slightly crumbly. Add water little by little and bring the dough together. Knead for 5–6 minutes until smooth and soft — it should feel softer than regular roti dough, almost a little tacky.
Rest the dough
- Cover with a damp cloth and rest for at least 10 minutes. This lets the gluten relax so your parathas roll out thin without springing back. Don't skip this step.
Beat the egg mixture
- Crack all 4 eggs into a bowl. Add chopped onion, green chilli, fresh coriander, red chilli powder, turmeric, and salt. Whisk hard until fully combined — smooth yellow with no white streaks. Divide into 4 equal portions (about 3–4 tbsp each) before you start cooking.
Roll each paratha thin
- Divide the rested dough into 4 equal balls, about 60g each. Roll each into a round disc of about 20–22 cm (8 inches). Edges should look almost translucent. Use just enough dry flour to prevent sticking — too much makes the paratha stiff and floury-tasting.
Work fast on the tawa
- Heat tawa on medium-high until a drop of water sizzles and disappears within 2 seconds. Place the paratha on it. After 30 seconds, flip it. Immediately pour one portion of egg mixture over the surface and spread quickly with the back of a spoon — all the way to the edges. You have about 20–25 seconds before the egg starts to set.
Cook until golden
- Drizzle about ½ tsp ghee around the edges. Cook for 75–90 seconds until the bottom is deep golden and crisp. Flip and cook the other side for another 60–75 seconds. Total cook time per paratha: 3–4 minutes. Serve hot straight off the tawa.
Notes
Storage & Make Ahead Dough can be made the night before and stored covered in the fridge. Bring it to room temperature for 10 minutes before rolling. Cooked parathas do not store well — they go soft. Always make fresh.
Ghee vs Oil Ghee is strongly recommended here. It crisps the paratha at tawa temperatures without burning and adds the flavour that makes this taste like a proper dhaba paratha. One teaspoon per paratha is about 40 calories — worth it.
Tawa Heat is Everything If your tawa isn't hot enough, the egg runs off the edges before you can spread it. Test it — a drop of water should sizzle and disappear within 2 seconds before you place the paratha.
Egg Mixture Tip Divide your beaten egg into 4 equal portions before you start cooking. If you eyeball it at the tawa, you'll overfill one and end up with egg running across your stovetop.
Serving Suggestion Best served hot straight off the tawa with mint-coriander chutney and aam ka achar (raw mango pickle) on the side. That's the classic North Indian dhaba combination.
Whole Wheat vs Maida This recipe uses chakki atta only. Maida makes the paratha too soft and it won't hold the egg filling at the fold without tearing.