Anda Paratha By Chef Ajay Chopra
Also known as - Stuffed Egg Paratha
Anda paratha is a variation of the stuffed paratha family. Chef Ajay Chopra shares his recipe for this drool-worthy paratha.Read More
2 cups wheat flour
2 - 3 mashed and boiled potatoes
1/4 cup chopped coriander
2 tbsp green chillies
1 tsp bhuna jeera powder
salt as per taste
1 tbsp ghee
1 cube butter
- In a bowl, mix mashed potatoes with coriander, chopped green chillies, bhuna jeera, and salt.
- Mix whole wheat flour, water and salt to make a dough. Knead the dough well until it turns soft. Divide the dough into small pieces.
- Flatten the dough ball with your hand, giving it a perfectly round shape. Make sure the sides are thin and centre is thick.
- Stuff the aloo mixture in the flattened dough, cover it back and roll it out.
- While rolling the paratha, leave it slightly thick.
- Place the paratha on a hot tawa and let it cook.
- Break the egg in a separate bowl, make a small hole in the paratha and add the egg inside the small hole/ pocket created.
- Grease it well with ghee and let it cook until both sides turn golden brown.
- Drop a dollop of butter on the paratha and serve with pyaaz tamatar ka raita.
Anda paratha or egg parotta, as it gets called in the south Indian states is a popular paratha. It’s made either with potatoes and egg or plain egg.
It’s popular street food in North India and goes very well with onion and tomato raita or any other gravy.
There can be several variations to this simple dish, like the addition of spices to make it more exotic. Mughlai paratha is also egg paratha, but minced meat is added to make it more wholesome.
The crispy, flaky and luscious Anda Paratha is a fabulous way to satisfy your hunger pangs.