B18 · Breakfast · Delhi and wider North India

Anda Paratha

Name: Anda Paratha
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 (1 large paratha each)
Cuisine: Indian (Delhi)
Ingredients: 100 g whole-wheat atta; about 65 ml water; pinch of salt; 4 large eggs (200 g shelled); 40 g onion, finely chopped; 1 green chilli; 2 tbsp coriander; ¼ tsp red chilli powder; pinch of black pepper; 2 g salt; 10 g groundnut oil (2 tsp)

High proteinContains egg

Delhi's street-side egg paratha: a whole-wheat paratha with beaten egg cooked onto one face, crisp outside and soft within.

Region: Delhi
Diet: Contains egg
Prep: 15 min
Cook: 15 min
Total: 30 min
Time, as written: Prep 15 min · Cook 15 min · Total 30 min
Serves: 2 (1 large paratha each)
Difficulty: Moderate
Status: Traditional
Good for: Weekend breakfast, tiffin

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B18Anda parathaPhotograph to come

Nutrition

High protein

19 gProtein

350kcal

5.5 gProtein per 100 kcal

Per serving	kcal	Protein	Carbs	Fat	Sat fat	Fibre	Sugars	Protein per 100 kcal
Per serving	350	19 g	34 g	15 g	4 g	6 g	2 g	5.5 g

Tier: High protein · 5.5 g per 100 kcal. Values checked against IFCT 2017 on 14 Oct 2026.

Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.

Ingredients

Dough

100 g whole-wheat atta
about 65 ml water
pinch of salt

Method

Knead atta, salt and water into a soft dough. Rest 15 minutes. Divide into 2 balls.
Beat the eggs with onion, chilli, coriander, spices and salt.
Roll each ball to a 20 cm circle. Cook on a hot tawa on medium-high, 30 seconds per side, until it just firms up.
Brush the top with ½ tsp oil. Pour half the egg mixture onto the tawa beside the paratha and spread to its size.
Immediately lay the paratha, oiled side down, on the egg and press gently so they bond.
Cook 2 minutes on medium until the egg sets. Flip so the egg side faces up; brush with ½ tsp oil and cook 1–2 minutes until the base is golden.
Flip once more for 30 seconds to crisp the egg. Cut into quarters and serve with green chutney and onion rings.

Protein optimisation

Where the protein comes from: Eggs supply 12.5 g per serving, wheat 5.5 g.
Boost: Add 1 egg white per paratha to the egg mixture (+3.5 g protein, +17 kcal per serving), or serve with 100 g curd (+3.5 g protein, +60 kcal).

Variations, serving and storage

Regional: Old Delhi pocket method — roll a layered paratha, cook briefly until it puffs, slit one edge, pour the egg inside and seal on the tawa. Harder, but fun once mastered.
Substitution: Half multigrain atta for a nuttier flavour.
Storage: Best fresh; can be packed for a tiffin within 4 hours.
Food safety: Cook until the egg layer is fully set and no liquid remains.
Meal prep: Make the dough the night before; refrigerate.

Allergens

Eggs, gluten (wheat)

Labels: High protein · No added sugar · Dairy-free · Soy-free · Whey-free

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