🍳 When Breakfast Gets a Street-Style Upgrade
Craving eggs and paratha but don’t want them separate?
Anda Paratha is your answer — a wholesome, spicy mix of scrambled egg (bhurji) wrapped inside a crisp paratha or cooked right on top of it.
Popular across Delhi, Kolkata, and every roadside breakfast cart, this paratha is hearty, protein-packed, and utterly satisfying.
Anda Paratha
Ingredients
- 1 cup atta (whole wheat flour)
- Pinch of salt
- Water to knead
- Ghee or oil for cooking
- 3 eggs
- 1 small onion, finely chopped
- 1 green chili, chopped
- 1 tbsp coriander leaves, chopped
- 1–2 tbsp milk or water (optional, for soft eggs)
- ½ tsp red chili powder
- ½ tsp garam masala or chat masala
- Salt to taste
- Oil/ghee to cook
Instructions
- Version 1: Stuffed Anda Paratha
- Beat eggs with salt, chili, and masalas. Scramble lightly in a pan until just cooked.
- Roll out dough into small circles. Place 1–2 tbsp of bhurji in the center. Fold and roll again gently.
- Cook on both sides with ghee/oil until golden and crisp. Serve hot with chutney, curd, or ketchup.
- Version 2: Street-Style Egg Layer Paratha
- Roll ‘ Cook Paratha First
- Roll and half-cook the paratha on both sides.
- Beat egg with onion, chili, and spices. Pour directly onto the pan and place the half-cooked paratha on top. Press gently.
- Flip once egg sets, cook till golden on both sides.
🛒 What You’ll Need (Makes 2–3 Parathas):
For the paratha dough:
1 cup atta (whole wheat flour)
Pinch of salt
Water to knead
Ghee or oil for cooking
For the anda filling/topping:
3 eggs
1 small onion, finely chopped
1 green chili, chopped
1 tbsp coriander leaves, chopped
1–2 tbsp milk or water (optional, for soft eggs)
½ tsp red chili powder
½ tsp garam masala or chat masala
Salt to taste
Oil/ghee to cook
🧆 How to Make It – Spicy, Crisp & Loaded
Version 1: Stuffed Anda Paratha
1. Make the Bhurji:
Beat eggs with salt, chili, and masalas. Scramble lightly in a pan until just cooked.
2. Prepare Dough & Roll:
Roll out dough into small circles. Place 1–2 tbsp of bhurji in the center. Fold and roll again gently.
3. Cook on Tawa:
Cook on both sides with ghee/oil until golden and crisp. Serve hot with chutney, curd, or ketchup.
Version 2: Street-Style Egg Layer Paratha
1. Roll & Cook Paratha First
Roll and half-cook the paratha on both sides.
2. Crack & Pour Egg:
Beat egg with onion, chili, and spices. Pour directly onto the pan and place the half-cooked paratha on top. Press gently.
3. Flip & Cook:
Flip once egg sets, cook till golden on both sides.
❤️ Why Anda Paratha Is Always a Hit
High-protein + carb combo = energy-packed meal
Great for breakfast, tiffin, or travel
Totally customizable — spicy, cheesy, herby, even buttery!
Because you deserve more than plain paratha today
You might also enjoy: Gobi Paratha – Spiced Cauliflower Stuffed Flatbread Straight from the Tawa Recipe, Stuffed Paratha Recipes – From Classic Aloo to Street-Style Anda, Paneer Paratha – Soft & Spiced Cottage Cheese Stuffed Flatbread Recipe, Traditional Akki Rotti (Karnataka Rice Flatbread) Recipe.
Why You’ll Love This Anda Paratha – Flaky Flatbread Stuffed or Topped with Spiced Eggs Recipe
- ✅ Ready in 30 minutes or less
- ✅ Uses simple pantry ingredients
- ✅ Perfectly crispy outside with a soft interior
Tips for the Best Anda Paratha – Flaky Flatbread Stuffed or Topped with Spiced Eggs
- Knead the dough until smooth — this gives the best texture
- Let the dough rest for 15-20 minutes before rolling
- Cook on a hot tawa and press gently for even puffing
- Brush with ghee right off the heat for authentic flavor
What to Serve with Anda Paratha – Flaky Flatbread Stuffed or Topped with Spiced Eggs
- Pair with curd (dahi) and pickle for a classic breakfast
- Serve alongside any dal or sabzi for a complete meal
- Great with a cup of masala chai in the morning
Storage & Reheating
Anda Paratha – Flaky Flatbread Stuffed or Topped with Spiced Eggs tastes best fresh off the tawa. Store leftovers wrapped in foil — room temperature up to 6 hours, refrigerator 2 days. Reheat on a hot tawa for 1-2 minutes per side.