Stuffed Anda Paratha

Stuffed Anda Paratha

Today’s recipe is stuffed anda paratha. We are stuffing the egg mixture into the layers of paratha!! s a popular, protein-packed Indian flatbread originating from North India, enjoyed across the subcontinent as a hearty breakfast, brunch, or quick meal. It consists of a flaky, layered flatbread made from whole wheat flour (atta) that is stuffed with a savory spiced egg mixture (like an omelette). The filling typically includes beaten eggs whisked with finely chopped ingredients such as onions, green chilies, coriander leaves (cilantro), and a blend of aromatic Indian spices like red chili powder, turmeric, salt, and black pepper.

First, half-cook the paratha on a tawa (griddle). Next, carefully open the paratha to form a pocket or slit. Into this opening, pour the liquid egg mixture. Finally, cook the paratha on a medium-low flame with oil or ghee (clarified butter) until the egg filling cooks through and fluffs up, and the outer layer crisps to a golden brown. The result is a wholesome, filling, and delicious dish that is scrumptious on its own or often served with accompaniments like yogurt (dahi), green chutney (mint or coriander), tamarind chutney, or a simple pickle.

Recommended Recipes

1. Easy and Quick Anda Thali – Marathi Recipe
2. Nagpur special Saoji Anda Curry – Marathi Recipe
3. Malvan Special Easy Anda Curry – Marathi Recipe
4. Anda Biryani – Marathi Recipe
5. Anda Masala – Marathi Recipe

Some Interesting facts about Stuffed Anda Paratha :-

Imagine the chill of a fading morning, just before the city fully wakes. The air, thick with the aroma of woodsmoke and brewing tea, guides you to the street corner where the Paratha Master sets up his ancient, blackened tawa (griddle). The magic begins not with the main act, but with the foundation: simple whole wheat flour, lovingly kneaded the night before. He tears off a portion, smooths it, dips it in flour, and rolls it thin, like a whisper. This is where the magic starts. With a flick of the wrist, he brushes the sheet of dough with a sliver of ghee, dusts it with dry flour, and folds it—once, twice, into a perfect, neat triangle. This layered folding is the secret; it traps the air and the fat, promising a thousand crisp layers in the bite to come.

Stuffed Anda Paratha

Print Recipe

Serves: 4 People Preparation Time: 15Minutes Cooking Time: 20Minutes 20Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 4 Eggs
• 2~3 finely chopped Green chilies
• Black Pepper powder
• A pinch of Salt
• Finely chopped Coriander leaves
• 1 tsp Garam masala
• 1 tbsp Red chili powder
• 1/2 tsp Chat masala
• 1/2 tsp roasted Cumin powder
• 1/2 tsp black Salt
• Black Pepper powder
• A pinch of Salt
• Chapati dough
• Oil as needed

Instructions

Step 1: Break eggs and add green chilies, black pepper powder, salt and coriander leaves.

Step 2: Beat the mixture really good and egg mixture for stuffing is ready.

Step 3: Mix garam masala, red chili powder, chat masala, black salt. Black pepper powder and salt well together in a bowl and special masala is ready.

Step 4: Add a little oil on the dough and knead it well once.

Step 5: Take small portion form the dough and make it smooth and even.

Step 6: Roll a chapati of about 6” diameter from it and spread oil on it.

Step 7: Sprinkle special masala and coriander leaves and fold it into half. Spread oil and sprinkle special masala and coriander leaves.

Step 8: Again fold it into half to make a triangle. Press the edges a little, don’t seal them.

Step 9: Roll out triangular paratha from it. The paratha is a little thick and the folds should be visible from all sides.

Step 10: Heat up a skillet on medium heat and grease it well with oil.

Step 11: Transfer the paratha on the skillet and roast it well like regular paratha.

Step 12: Spread oil along the edges and roast the paratha 50% from both sides.

Step 13: When lower side is roasted a little, flip the paratha over and roast it a little from other side too.

Step 14: Turn the gas off and flip the paratha over. Open the layers and add the egg mixture in it.

Step 15: Open the middle layer if possible and fill in the egg mixture. Close it well.

Step 16: Flip the paratha over and roast well from other side.

Step 17: Spread oil along the edges and roast it well from both sides.

Step 18: When the paratha is roasted well from both sides, spread oil on upper side and sprinkle special masala and coriander leaves.

Step 19: Flip the paratha over and sprinkle special masala and coriander leaves.

Step 20: Roast the paratha well from both sides and take it off on a wire rack. Anda paratha is ready.

Step 21: Cut it into pieces and have it as it is. You can serve it with sauce or chutney. 

Notes

• Adding coriander leaves in the egg mixture is optional. You can skip it if you don't want.
• You can use this special masala for outer coating of any paratha or sandwich too!!
• You can use dry flour to roll the paratha if needed.
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Recipe Video

Servings

This is a quick and healthy breakfast option. Besides, you can pack it for lunch box or as on the go snack. Enjoy it as it is or serve with sauce or pickle or curd.