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Anda Paratha combines eggs with traditional Indian spices for a quick, nutritious, and flavorful meal. This high protein dish supports healthy eating, works for intermittent fasting, and is a budget-friendly family option.
In a large bowl, combine whole wheat flour and 1/2 teaspoon salt. Gradually add water while mixing with your hand until a soft, slightly tacky dough forms. Knead for 3–4 minutes, then cover and rest for 15 minutes.
Crack eggs into a mixing bowl. Add onions, tomatoes, green chilies, cilantro, remaining salt, black pepper, cumin powder, and garam masala. Whisk until frothy and well combined.
Divide the dough into 4 equal balls. Roll each ball into a flat disc about 7–8 inches wide, dusting with flour to prevent sticking.
Preheat a skillet or tawa over medium-high heat. Place a dough disc onto the skillet and cook dry for about 30 seconds per side, just until bubbles appear and the dough firms slightly.
Lift the top layer (using a spatula if needed), pour 1/4 of the egg mixture onto the paratha, quickly fold the edges over, and press gently. Drizzle 1 tablespoon ghee or oil around the edges. Reduce heat to medium and cook 2–3 minutes per side until golden, crisp outside, and egg is fully set within.
Continue with remaining dough and egg mixture. Serve hot, ideally with yogurt or pickle.
