A paratha is a tasty whole wheat, unleavened flatbread & a daily staple in North Indian cuisine. Parathas are usually thicker than their roti counterparts and may also be stuffed with a variety of different fillings (mainly vegetables, herbs & various spices). They are then cooked on a cast iron, flat top griddle or tawa. Parathas are traditionally eaten very simply with just a little yogurt & Indian pickles on the side.

An Egg Paratha is a delicious variety of paratha stuffed with lightly spiced scrambled eggs. Personally, this is one of my favorite varieties of paratha. Home made parathas may take a bit of effort & some practice initially, but are totally worth it in the end. In both Marathi & Hindi, the word for egg is “anda”.

Ajwain (or carom seeds) is a highly fragrant spice with a taste similar to thyme. It is thought to have originated in Egypt, but is more commonly used in Indian cooking. Ajwain is easily available in any large Indian grocery store or spice market. Ajwain also has a long history for its useful medicinal properties. It is widely in India used as a digestive aid & in the relief of many stomach issues. If ajwain is not available, feel free to use cumin seeds as a substitute instead.

I highly recommend buying your whole wheat flour (atta) from an Indian store - the type of whole wheat flour sold there is very fine thus resulting in a much softer flatbread.


ANDA PARATHA (Indian Flatbread Stuffed with Egg)

Ingredients:

2 cups whole wheat flour (atta)
water as needed

For the egg filling -

4 large eggs, well beaten with a tbsp of water
1 small onion, finely minced
½” piece of ginger, peeled and finely grated
1-2 small green Thai chilies, finely minced
¼ tsp ajwain
(carom seeds)
pinch of smoked Spanish paprika
¼ tsp ground cumin powder
½ tsp garam masala (or you can use chaat masala)
salt & pepper, to taste
¼ cup cilantro leaves, finely minced

2+ tbsp oil, as needed

METHOD:

To make the paratha dough –

In a large mixing bowl, combine the atta with enough water to form a soft pliable dough. The easiest way to do this is on a clean countertop with a little sprinkling of flour so the dough will not stick. So now transfer the dough from the bowl to your work surface. Start kneading the dough until it becomes soft & pliable. This may take anywhere from 5-8 minutes. Next place the dough in a well-oiled bowl and cover with a damp cloth or towel for at least 30 minutes. Keep the bowl in a warm place, do not refrigerate.

To make the egg filling –

In a medium skillet or wok on medium high heat, add just 1 tsp oil. When hot add the onion along with the ginger, ajwain & green chilies. Mix well and then add in the smoked Spanish paprika, ground cumin powder, garam masala, salt, pepper & cilantro leaves. Stir fry for about a minute and then add in the beaten eggs. Now quickly scramble the eggs on low heat until they are just barely done. Do not overcook the eggs. When done, remove completely from the heat & set aside to cool until needed.

To assemble the egg paratha –

Now out of your dough, you can easily make 6-8 smaller balls of dough (about the size of a ping pong ball). Knead the dough ball for just another minute or so before rolling it out. Make sure to keep the rest of the dough balls covered with a damp cloth or towel so they don’t dry out. Using a floured rolling pin on a well floured surface, start rolling out your dough balls into thin flat circles about 5-6” in size. Next, add about 1 tbsp or so of the cooled egg filling to the center of your paratha. Now carefully gather up the sides sealing them together and forming a ball. Gently pat into a flattened disc using your palms and gently roll out into a circle about 6-7” in diameter. If it tears, don’t worry - just pinch it together and patch it up.

*Alternatively, you could roll out 2 separate parathas. Then evenly spread a little of the cooled filling on top of one paratha, place the other directly on top. Now pinch the edges together to form a tight seal and roll out the edges so they are smooth & seamless. This technique is much easier & great for those new at making Indian flatbreads.

Meanwhile, heat a tawa or flat cast iron skillet on medium high. When hot, add a little oil and then carefully place the paratha on the tawa. After a minute or so, turn the paratha. You may need to add a little oil around the edges of the paratha. Both sides should be golden brown & slightly crispy. Brush with ghee or butter and serve hot with your favorite chutneys & sauces.


VARIATIONS:

Feel free to add some vegetables to the scrambled eggs such as some very finely chopped green/red bell peppers, baby spinach, zucchini…

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NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.