Anda Paratha (Egg Paratha)
Flaky Pakistani paratha served with a crisp-edged fried egg, green chutney and chai for a hearty savory breakfast or brunch.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeAnda paratha is a Pakistani breakfast pairing of crisp, layered pan-fried paratha and a fried egg, often served with green chutney and hot chai. The paratha is made from a simple wheat-flour dough, folded with oil or ghee, then rolled into a spiral so the cooked bread separates into flaky layers.
This version keeps the egg distinct: the white is set and lacy at the edges while the yolk remains soft and golden. Rest the dough before rolling, and fry the paratha over medium heat so its layers cook through before the outside darkens.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour, plus more for rolling
- 1/2 tsp (3 g) fine salt
- 1/2 cup (120 ml) warm water, plus 1 to 2 tbsp (15 to 30 ml) if needed
- 2 tbsp (30 ml) neutral oil or melted ghee, divided, plus more for frying
- 2 large eggs
- 1/4 tsp (1 g) fine salt, for the eggs
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) red pepper flakes
- 1/2 cup (120 g) mint-cilantro chutney, for serving
Instructions
- 1
Mix the flour and 1/2 teaspoon salt in a bowl. Add the warm water gradually and knead until a soft, smooth dough forms, 6 to 8 minutes; cover and rest at room temperature for 20 minutes.
- 2
Divide the dough into 2 equal balls. Roll one ball on a lightly floured surface into a thin 8-inch (20-cm) circle, brush with 1 teaspoon oil or ghee, then fold and roll the dough into a long rope.
- 3
Coil the rope into a tight spiral, tuck the end underneath, and rest it for 5 minutes. Repeat with the remaining dough, then gently roll each coil into an 8-inch (20-cm) round without pressing out all the layers.
- 4
Heat a heavy skillet over medium heat. Cook one paratha dry for 1 to 2 minutes per side, until pale bubbles appear and the surface begins to firm.
- 5
Brush the paratha with 1 teaspoon oil or ghee, turn it, and cook over medium heat for 2 to 3 minutes per side, brushing the second side as needed, until deeply golden, crisp in spots and flaky. Press the edges lightly with a spatula so the center cooks through.
- 6
Heat 1 teaspoon oil in a nonstick skillet over medium heat. Crack in one egg, season with half the salt, pepper and red pepper flakes, and fry for 2 to 3 minutes until the white is set, the edge is crisp and the yolk is still soft; repeat with the remaining egg.
- 7
Serve each hot paratha with a fried egg and green mint-cilantro chutney, alongside milky chai if desired.
Tips for the Best Anda Paratha (Egg Paratha)
- Keep the dough soft rather than stiff; a dry dough makes the paratha tough and difficult to layer.
- Resting after kneading and after coiling relaxes the gluten, so the dough rolls out without springing back.
- Use medium heat rather than high heat. If the outside browns before the center flakes, lower the heat and cook another minute per side.
- Ghee gives the most traditional richness, while neutral oil works well and keeps the paratha dairy-free.
- Parathas can be cooked several hours ahead and reheated in a dry skillet over medium heat. Fry the eggs just before serving for the best crisp edges and soft yolks.
Storage and Reheating
Refrigerate cooked parathas in an airtight container for up to 3 days; freeze them with parchment between each one for up to 2 months. Reheat from refrigerated or frozen in a dry skillet over medium heat until hot and crisp. Store fried eggs separately and eat them within 1 day; reheating will firm the yolks.
Frequently Asked Questions
What is anda paratha?
Anda means egg in Urdu and Hindi. Anda paratha commonly refers to paratha served with an egg, although some versions cook beaten egg directly into or around the paratha.
Is anda paratha the same as egg paratha?
They are closely related names. In this Pakistani-style version, a whole fried egg is served alongside the flaky paratha rather than mixed into the dough.
How do you make paratha flaky?
Brush the rolled dough with oil or ghee, coil it into a spiral, rest it briefly, and roll gently. Cooking over moderate heat also lets the layers separate before they brown.
What do you serve with anda paratha?
Mint-cilantro chutney, yogurt, achar or sliced tomatoes are traditional accompaniments. Hot milk tea is a common breakfast drink.
Quick Info
Prep Time
35 min
Cook Time
20 min
Servings
2
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
