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Anda Paratha
Delhi's street-side egg paratha: a whole-wheat paratha with beaten egg cooked onto one face, crisp outside and soft within.
- Region
- Delhi
- Status
- Traditional
- Diet label
- Contains eggs
- Time
- Prep 15 min · Cook 15 min · Total 30 min
- Serves
- 2 (1 large paratha each)
- Difficulty
- Moderate
- Good for
- Weekend breakfast, tiffin
- Tags
- High protein · No added sugar · Dairy-free · Soy-free · Whey-free
- Allergens
- Eggs, gluten (wheat)
Nutrition (estimated)
- Calories
- 350 kcal
- Protein
- 19 g
- Carbs
- 34 g
- Fat
- 15 g
- Fibre
- 6 g
Headline values are per serving, as written.
| kcal | Protein | Carbs | Fat | Sat fat | Fibre | Total sugars | Protein per 100 kcal | |
|---|---|---|---|---|---|---|---|---|
| Per serving | 350 | 19 g | 34 g | 15 g | 4 g | 6 g | 2 g | 5.5 g |
High protein · 5.5 g per 100 kcal. Values checked against IFCT 2017 on 14 Oct 2026.
Ingredients
- Dough: 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)
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
- 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.
Nutrition values are estimates calculated from the Indian Food Composition Tables 2017 (ICMR-NIN) and typical product labels. They have not been laboratory-analysed and will vary with your ingredients, brands and cooking. Recipes are for healthy adults and are general information only, not a substitute for advice from a doctor or qualified dietitian. If you are pregnant or breastfeeding, cooking for children, have food allergies, or live with kidney disease, diabetes or any other medical condition, please take professional advice about your diet. From the collection Protein-Rich India by Dr. Shantanu Deshpande · drshantanudeshpande.com