Popularly referred to as anda paratha throughout the Hindi/Urdu-speaking regions across South Asia, egg paratha is a traditional breakfast dish. With eggs incorporated on the flatbread to give it a layered look, it is a fried dish, sure to make you look forward to it. Sure, the addition of eggs makes it rich in protein, but the procedure of being fried in oil or ghee (clarified butter) makes it high in calories. It is usually served for breakfast, and you may find it to be the only saving grace when you are determined to go on a fast for religious or health reasons. Pair it with a big glass of sweet lassi (yoghurt drink) and you are all set for going through the day without feeling any hunger pangs.
History of Ande Ka Paratha
Parathas with a variety of fillings are one of the most popular breakfast foods across North India. However, you will be flummoxed by the egg paratha that does not have any sign of egg being stuffed within it. You would find it deeply embedded within the flatbread instead. The term paratha has been mentioned in ancient Sanskrit epics and texts such as Manasollasa, an encyclopedia written in Sanskrit that was discovered in Karnataka. Multiple stuffing to enhance the taste of the plain paratha has found a reference in Punjabi literature of yesteryear too. The Mughlai paratha is a variation of the egg paratha that contains spiced minced meat in addition to an egg.
What is Egg paratha?
A delicious combo of eggs and paratha, this dish can be aptly described as heavenly. Serve it for breakfast, lunch, or dinner. It is certain to taste delicious regardless of the time of the day. What’s more? It gives you an excuse to avoid the daily drudgery of cooking an accompaniment to the plain paratha early in the morning. You can serve it with tomato ketchup, a bowl of yoghurt, mint chutney, or a glass of freshly squeezed juice/lassi. Feeling too tired to roll out parathas? No worries! Use the ready-to-eat variety or reuse the rotis leftover from the day before. The taste will not be altered at all, and that’s a promise.
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Course- Breakfast, Main
- 1.5 cups whole wheat flour
- 1 teaspoon of carom seeds ajwain
- Salt - to taste
- 1 teaspoon ghee for coating clarified butter
- 2 tablespoon Vegetable oil for frying
- For egg mixture
- 6 Eggs
- cup ½chopped onions
- cup ½chopped tomatoes
- 2 teaspoons of finely chopped coriander leaves
- 2 green chillies finely chopped
- Mix all the ingredients for parathas in a bowl and knead with water to make a dough of smooth consistency
- Divide the dough into two portions
- Roll one of the portions and spread a little ghee on the surface evenly
- Fold one part over the other until it resembles a square
- Roll it out once again until it flattens nicely
- Heat oil in a non-stick frying pan or skillet and fry the paratha until it takes on a golden brown colour on both sides.
- Repeat the steps to make more parathas and keep them aside
- Break eggs into a bowl and add all the other ingredients of the egg mixture to it
- Beat it until it attains a smooth consistency
- Heat the frying pan once again and pour a fourth of the beaten egg mixture on a teaspoon of heated oil
- Press a paratha over it. Sprinkle a drop of oil at the sides
- Flip it over and cook for a minute more until both sides are cooked evenly
- Remove it from the pan and serve with fresh chutney, ketchup, or a bowl of yoghurt