Anda Paratha(Indian Bread stuffed with egg.)

Stuffed Paratha is something I really look forward to eating in the winter months in Delhi. There are Aloo (Potato) parathas, Mooli (radish, daikon) Paratha ( you can find the recipe in this blog), Gobi Parathas, Paneer (cottage cheese) Parathas, Methi (Fenugreek Leaves) Parathas, to name a few, these parathas are stuffed with solid vegetables, but in Anda Paratha it is a liquid filling. So making the Anda Paratha is a bit tricky but not at all difficult.

I have tried to show how to make it in step by step photos, and also there is a short video at the end, to show how to fry the Parathas.

The Dough for the Parathas

First we make a dough with 2 types of flour, Ata ( whole wheat flour) and Maida ( All purpose flour). Mix the two flours, add salt and ajwain (carom) seeds, and the oil and mix it well. Then add water little by little to make a dough which is not too soft. Knead for a couple of minutes then cover with a lid or a cloth napkin and keep for at least half an hour.

• 

• 

The Filling for the Paratha

Keep the filling ready before you start rolling out the Paratha.

I chop the chilies and the coriander leaves ( cilantro, Dhania patta) and onions and keep them in separate bowls. We need to make filling for one paratha at a time, which includes 1 egg and bits of chilies and coriander leaves, salt and pepper.

The filling has to be kept ready before starting to cook the paratha. 1egg for one paratha, I do it one at a time in a small bowl so that it is easy to pour that whole thing into the flap. Beat the egg with a pinch of salt and pepper, then add a few pieces of chopped onions and green chilies (optional) and some chopped coriander leaves. Mix it well and keep aside while you roll out the dough.

Rolling out the Paratha : Step by step photos

Divide the dough into 6 portions. Take a portion of dough and make it into a ball by rolling it between your palms and keep aside,

We will work with one portion at a time.

On a board or counter top sprinkle a little flour, place the ball on the board and with your rolling pin roll it out into a thin round shape.

Apply a little oil all over,

Sprinkle some dry flour over the oil

Now fold one side like in the photo above

With the brush apply some oil on the folded part.

Then sprinkle some flour over the oil.

Now fold the other side such that it overlaps the previous fold

Now again apply oil like shown in the photo

Sprinkle some flour on the oil

Gently pick up the top part and fold it 1/3

Now take the lower part and fold it to fall on top of the previous fold

It will be a square like this photo

• 

• 

Dip the square into some dry flour and the gently roll it out. Do not put too much pressure while rolling or the layers will stick together.

Cooking the Paratha

Place the rolled out Paratha on a hot pan and let it cook. After a minute when it will not be so soft and floppy anymore, flip it over and let the other side cook. The surface will get blistery and little brownish. Keep the heat to medium hot.

As it roasts, the layers of the paratha will start to open up

One side will open up and make it like a pocket. Use your spatula to pry it open gently.

Now you have to hold the flap open with your spatula while you quickly pour the egg filling into the pocket.

Close the flap and gently tap the top with your spatula to spread the egg . After a minute or two flip the paratha.

Take a table spoon of oil and put it all around the paratha. Flip it once or twice more adding a little more oil to get a crispy brown top. Keep the heat medium at all times. This should take about 3 minutes.

Recipe

For the dough

• 1/2 cup Maida (plain flour)
• 1 cup Ata ( whole wheat flour)
• 1/4 teaspoon Ajwain ( carom seeds)
• 1/2 teaspoon Namak ( salt)
• 2 tablespoons Oil ( refined vegetable oil)
• 1/2 cup Water ( you may need less than half cup)
• 1cup Oil for frying the parathas

For the filling

• 6 Eggs
• 1/2 cup Coriander leaves chopped
• 4 or 5 Green chilies chopped
• 3/4 cups Onions chopped small
• 2 teaspoons Salt

Method

• Use your fingers to Mix the Ata, Maida, salt, and ajwain together well.
• Add the 2 tablespoons of Oil and mix it in too.
• Add the water little at a time to make the dough. The Dough should not be too soft or sticky or it will be difficult to roll it out. It should be fairly stiff and should not stick to your fingers. Knead the dough for 3 minutes on the counter top or in the bowl then cover it with a cloth or a lid and keep aside for 1/2 hour at least.
• Make the filling for 1 paratha at a time in a small bowl. Just beat an egg with a pinch of salt and add a little bit of the chopped corianders, chilies, and onion and keep it aside while you roll out the paratha.
• Divide the dough into 6 equal portions, and roll each portion into a ball and keep aside covered with a napkin.
• Sprinkle some dry flour on the counter top or a board. Take a portion of the dough and roll it out into a thin round shape.
• Apply some oil all over the rolled out dough with a brush, and sprinkle a pinch of flour on that.
• Fold one side into the middle.
• Apply some oil on the folded part ( please see the photo) and sprinkle some flour.
• Now take the unfolded side and fold it such that it falls on top of the previous fold which was oiled and floured. It looks like a rectangle now.
• Apply oil with a brush on the just folded part and sprinkle some flour.
• Now take one side of the rectangle and fold it 1/3 ( please see the photo)
• Apply oil on the folded part and sprinkle some flour.
• Take the other side of the rectangle and fold it over the previous fold ( please see the photos). It will be a square now.
• Sprinkle some flour on the counter top or board and gently roll it out thin. Sprinkle flour on top of the dough too so that the rolling pin moves smoothly. Flip it over once and sprinkle flour and roll again to make a square roti, it won’t be thin, about 1/4 inch in thickness, and about 7 x 7 inches square.
• Heat a frying pan, and reduce the flame to medium.
• Place the rolled out square roti on the hot pan,
• After a minute flip it over. Do this once or twice more, till the surface has small blisters and brown spots, and the layers begin to separate.
• Use a spatula to find the flap that opens up to make a pocket. Pry it open very carefully. ( see the Video)
• Once the flap is open pour the egg mixture quickly and carefully into the pocket. Tap on the top to spread the egg evenly inside.
• Take a tablespoon full of oil and put it all around the paratha. Let it fry a minute or two then flip it over to cook the other side. Put another spoon full of oil.
• Flip it over once or twice more to make the top nice and brown and crispy. You may need a little more oil.
• the Anda Paratha is now ready to be served, hot and crispy.

Serve the Anda ( egg) Paratha hot with a green coriander chutney or a pickle, or with ketchup.