Wednesday, May 22, 2013

Egg Paratha/Ande Ka Paratha


When my boys were very young, one of the meals that they loved was Egg paratha/Ande ka paratha. It was a filling dish and I used to make a spicier version for myself. It was those days when Chef Sanjeev Kapoor's Khana Khazana was very popular on Indian television. The other food channels were in the pipeline then. There must have been many recipes that I liked but this one stays in mind because my boys loved the dish. I used to make a version with the egg on top of the paratha but this one was definitely better! I can't help  thinking about how many lives chefs like Sanjeev Kapoor must have touched. He definitely touched mine!


To make about six parathas, you'll need 400 grams of wholewheat flour. I like to add a little ghee in the dough. Add water and knead it. The dough shouldn't be sticky but should bind well so that you can roll it out beautifully. The resting time for the dough is the time that you need to prepare the filling. For the filling you'll need:

5-6 eggs, beaten
2 chopped green chillies,  (can be left out if you're making these for the young ones)
1 large chopped onion
1 bunch of coriander leaves
A bit of finely chopped ginger
Salt to taste
Oil to drizzle

Mix the above ingredients together.



  • In order to make the parathas, take some dough, make a ball and roll it out. Drizzle or brush with oil and a dusting of flour.
  • Fold and again brush with oil and another dusting of flour. 
  • Fold in a triangular shape. Roll it out and cook in a hot tawa. When those brown specks start to appear turn over. 
  • From one end of the triangle gently pull the "flap" open. Because of the oil and the flour, you'll be able to do it easily. 
  • Pour a bit of the egg mixture and put the "lid" back into place. Cook for a minute or two. Drizzle with oil on the sides. Flip and cook on the other side.
  • Press gently along the edges with a ladle. It won't get any messier than what's seen in the first picture in the first collage. The mix cooks so fast in that heat so runny eggs isn't an issue here.
  • Cook for two minutes or so and check the browning on both sides. The filling needs to be cooked too. See if you'll need to add a bit of oil at this stage. I usually add about a teaspoon.
  • When it's done, transfer to a plate.

Pickles are a good option with this dish but we also like to have it with any kind of thick and delicious dal. In the first collage, the pickles are both home-made. One is of Indian olives/star fruit and the other is of Indian jujube/ber.You can also add cheese to the mixture. I tend to go overboard with herbs which is why there's a lot of coriander in my filling. You can also add serrated coriander or chives. And to make the dough interesting and also nutritious, finely chopped spinach or fenugreek leaves can be added.
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