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Breakfast & sehri

Anda Paratha Recipe

انڈا پراٹھا بنانے کا طریقہ

Dhaba-style anda paratha: a spiced egg with onion and green chilli poured on the tawa and cooked fused to a flaky paratha in one go.
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Illustration of Anda Paratha

Prep

15 min

Cook

25 min

Marinate / soak

20 min

Serves

4

Difficulty

Medium

Spice

Mild

Anda paratha is what truck drivers and students order at dhabas across Pakistan at dawn. The beaten egg goes onto the hot, ghee-slicked tawa and the half-cooked paratha is pressed on top, so the egg sets right onto the bread and you get both in one piece. It is quicker than making an omelette separately and the egg soaks a little into the layers.

Ingredients

4 servings

For 4 servings

Measures

For the dough

For the egg

To cook

Method

  1. Mix the atta and salt, add the water gradually and knead into a soft dough. Cover and rest.

    ⏱ 20 min

  2. Beat each egg in its own small bowl with a quarter of the onion, tomato if using, green chilli, coriander, salt, chilli powder and pepper. Doing them one by one makes them easy to pour.

  3. Divide the dough into 4 balls. Roll one out thin, brush with ghee, dust with flour, fold into a square (fold in half, then in half again), and roll into an 8-inch square.

  4. Cook the paratha on a medium-hot tawa for about 1 minute on each side, dry, until it just firms up and gets light spots.

    ⏱ 2 min

  5. Lift the paratha off, spread a tablespoon of ghee on the tawa and pour on one egg, spreading it to roughly the size of the paratha. Immediately press the paratha onto the egg.

  6. Cook until the egg sets and sticks to the bread, then spread a little ghee on top, flip and cook the plain side until golden and crisp.

    ⏱ 3 min

  7. Flip once more for 30 seconds so the egg side crisps, then fold or cut into quarters and serve. Repeat with the rest.

Tips for the best result

  • Another common home method: cook the paratha until it puffs, slit one edge to open a pocket, pour the egg inside and cook both sides.
  • Chop the onion very fine. Big pieces stop the egg sticking evenly to the paratha.

Common mistakes

  • Pouring the egg onto a tawa that is too hot. It sets before the paratha goes on and doesn't stick; keep the heat at medium.
  • Fully cooking the paratha before adding the egg. It goes hard by the time the egg is done.

How to serve

Serve hot with ketchup or hari chutney and a mug of strong doodh patti.

Storing and reheating

Best eaten fresh. Wrapped in foil it stays good for a few hours in a lunchbox; leftovers keep 1 day in the fridge and reheat on a tawa.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
485kcal
Protein
13g
Fat
26g
Carbs
54g
Fibre
9.5g
Sodium
660mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 37

Whole dish ≈ Rs 150 · 87% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Anda Paratha: questions people ask

How do I stop the egg falling off the paratha?

Press the paratha onto the egg while the egg is still completely liquid, and keep the heat medium. The raw egg glues itself to the bread as it sets.

Can I use a leftover or frozen paratha?

Yes. Warm it on the tawa for a minute, then press it onto the poured egg exactly as above. Frozen parathas can go on straight from the freezer.

Serve it with, and similar recipes

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Read this recipe in Urdu: انڈا پراٹھا بنانے کا طریقہ

https://handi.danixsoft.com/recipes/anda-paratha · Handi, DanixSoft