Egg paratha

Egg Paratha Recipe (Anda Paratha) : A Delectable Delight

Egg paratha is a popular North Indian dish made by stuffing a flatbread with scrambled eggs and spices. It is a delicious and filling meal that can be eaten for breakfast, lunch, or dinner.

To make this paratha, beaten eggs are mixed with onions, tomatoes, green chilies, and spices such as cumin, coriander, and turmeric. The mixture is then cooked on a skillet until it is scrambled and cooked through. A dough is made using flour, salt, and water, and is rolled out into a thin circle. The egg mixture is placed on the center of the circle, and the edges are folded over to seal the filling inside. The paratha is then cooked on a skillet with oil until it is golden brown and crispy.

The paratha is then cooked on a hot skillet with oil until it is crispy and golden brown on both sides. It is usually served hot with chutney, pickle, or yogurt. Egg paratha is a popular breakfast dish in North India, but it can also be eaten as a snack or a meal at any time of the day. It is a tasty and filling dish that is loved by people of all ages.

It is a versatile dish that can be customized to suit individual tastes by adding or omitting certain ingredients.
I share many egg recipes on my website,

Ingredients for Egg paratha

  • 2 cups of wheat flour
  • Salt, to taste
  • Water, as required
  • 2 eggs
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 green chili, chopped
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • Oil, as required

Instructions for Egg paratha

  1. In a large mixing bowl, add wheat flour and salt, and mix well.
  2. Slowly add water to the flour mixture and knead the dough until it is smooth and elastic. Cover the dough and let it rest for 15-20 minutes.
  3. In a separate bowl, beat the eggs and add chopped onions, tomatoes, green chili, cumin powder, coriander powder, turmeric powder, and salt to taste. Mix well.
  4. Divide the dough into equal portions and roll them out into circles of around 6-7 inches in diameter.
  5. Place 2-3 tablespoons of the egg mixture in the center of each rolled-out circle.
  6. Fold the edges of the circle to cover the egg mixture and seal it tightly.
  7. Dust the paratha with some flour and roll it out gently into a larger circle of around 8-9 inches in diameter.
  8. Heat a non-stick skillet or tawa over medium heat and place the paratha on it.
  9. Cook the paratha for 2-3 minutes until the bottom side turns golden brown. Flip the paratha and cook the other side in the same way.
  10. Apply some oil on both sides of the paratha and cook until it turns crispy and golden brown on both sides.
  11. Serve hot with chutney, pickle, or yogurt. Enjoy your delicious egg paratha!

Egg paratha

Serving suggestions

Egg paratha tastes great with mint, coriander, or tomato chutney. You can also try other chutney varieties such as tamarind or coconut chutney. A tangy pickle such as mango, lime, or mixed vegetable pickle can add a burst of flavor to your paratha.

You can also serve egg paratha with a spicy curry such as chicken curry, chana masala, or paneer butter masala. Cooling raita made with yogurt, chopped onions, tomatoes, and cucumber can complement the spicy flavors of the paratha.

A fresh salad with lettuce, cucumbers, tomatoes, and onions can add a refreshing touch to your meal. If you prefer a milder flavor, you can serve egg paratha with tomato ketchup.

Tips and variations

  1. Make sure the dough is well-kneaded and rested for at least 15-20 minutes. This will make the parathas soft and easy to roll out.
  2. When making the egg mixture, make sure to chop the vegetables finely to avoid any large chunks in the filling.
  3. Add spices according to your taste preference. You can adjust the number of spices or add more spices to make the paratha spicier.
  4. Seal the edges of the paratha properly to prevent the egg mixture from spilling out while cooking.
  5. Roll out the paratha thinly for a crispier texture. However, if you prefer a softer paratha, roll it out slightly thicker.
  6. Heat the skillet or tawa properly before cooking the paratha. A hot skillet will ensure that the paratha cooks evenly and turns golden brown.
  7. Apply some oil on both sides of the paratha while cooking to make it crispy and prevent it from sticking to the skillet.


  • Can I use all-purpose flour instead of wheat flour for egg paratha?

Yes, you can use all-purpose flour instead of wheat flour. However, wheat flour is more nutritious and healthier than all-purpose flour.

  • Can I use different vegetables in the egg mixture for paratha?

Yes, you can use different vegetables such as bell peppers, carrots, or peas in the egg mixture for paratha. You can also add cheese or paneer for a different flavor.

  • How can I make egg paratha without eggs?

If you don’t eat eggs, you can substitute the egg filling with mashed potatoes or cooked vegetables such as spinach or cauliflower.

  • How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat the paratha in a skillet or microwave before serving.

  • Can I freeze egg paratha?

Yes, you can freeze. Wrap each paratha individually in foil or plastic wrap and store them in a freezer-safe container for up to 1-2 months. To reheat, thaw the paratha and heat it in a skillet or oven until warm and crispy.


Our Egg Paratha recipe is a true masterpiece, combining the simplicity of eggs with the aromatic spices of Indian cuisine. Whether you savor it for breakfast or as a hearty brunch, this dish will leave your taste buds dancing with delight. With its irresistible taste and straightforward preparation, it’s no wonder this recipe has gained popularity in kitchens around the world.

egg paratha


Calories 37 kcal
Fat 1.9 g
5.3 mg
120 mg
Carbohydrates 9 g
Protein 1 g
Vitamin A
16 IU
Vitamin C
8 mg
Calcium 12 mg


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