Anda Paratha

INGREDIENTS

• 6 Egg
• 300g All-purpose flour
• 120ml Water
• 1 Onion
• 1 Green chilli
• 4 tbsp Coriander
• 1 tsp Salt
• 0.5 tsp Ground cumin
• 0.5 tsp Garam masala
• 4 tbsp Cooking oil

STEPS

1. 1

   Mix 300g of all-purpose flour with a small pinch of salt. Add 120ml of water gradually and knead for 5 minutes until a soft, smooth dough forms. Cover and rest for 20 minutes.

   ⏱ 20 min

2. 2

   Finely chop 1 onion and 1 green chilli. Chop 4 tbsp of coriander. Whisk 6 eggs with the onion, chilli, coriander, 1 tsp of salt, 0.5 tsp of ground cumin, and 0.5 tsp of garam masala until combined.

   ⏱ 3 min

3. 3

   Divide the rested dough into two equal balls and roll each on a lightly floured surface into a thin round about 20 cm wide.

   ⏱ 5 min

4. 4

   Heat a flat pan over medium heat. Place one dough round on the pan and cook for about 45 seconds, until the surface changes colour and small bubbles appear. Turn it over and cook for another 30 seconds.

   ⏱ 1 min

5. 5

   Make a small slit in the centre of the paratha and pour half of the egg mixture into the opening, spreading it gently under the paratha. Cook for 2 minutes until the egg begins to set, then turn carefully.

   ⏱ 2 min

6. 6

   Brush the paratha with 2 tbsp of cooking oil and cook for 2 to 3 minutes per side, pressing lightly around the edges, until golden brown and the egg is fully set. Transfer to a plate and repeat steps 4 to 6 with the second dough round and the remaining egg mixture.

   ⏱ 2 min

7. 7

   Rest the cooked parathas for 2 minutes, then serve hot.

   ⏱ 2 min