Recipe Index

Ingredients

• 5 1/2 oz chapatti or wholemeal flour, plus extra for dusting
• 1 tsp salt
• 2-3 tbsp ghee, for frying
• mint yoghurt, chutney or salad, to serve
• 4 free-range eggs, beaten
• 1/2 red onion, finely chopped
• 1 garlic clove, crushed
• 5-6 cherry tomatoes, roughly chopped
• 4 tbsp finely chopped fresh coriander
• 2 tsp cumin seeds, toasted

Method

1. Knead the flour and salt with about 2 1/2 fl oz warm water in a bowl until a smooth dough forms, adding a little more water if needed, then cover and rest the dough for 10 minutes.
2. Mix the beaten eggs, red onion, garlic, cherry tomatoes, coriander, and toasted cumin seeds in a large bowl for the egg filling.
3. Roll a golf-ball-sized piece of dough on a floured surface into a thin circle about 1mm thick for one paratha.
4. Fry the paratha in 1 teaspoon of ghee in a large frying pan over medium heat for 1 to 2 minutes per side until lightly browned, and set it aside.
5. Add a little more ghee and a ladle of egg mixture to the pan, and when the egg starts to sizzle, lay the paratha back over it and cook for a few minutes until the egg has soaked in and cooked through.
6. Flip the anda paratha for a couple of seconds, move it to a warm plate, and repeat the frying and egg-setting steps with the remaining dough and egg mixture, serving with mint yoghurt, chutney, or salad.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data