Anda Paratha Recipe

انڈا پراٹھا

Pakistani anda paratha breakfast with hot golden parathas and a seasoned coriander-and-green-chilli egg, ready in about 20 minutes.

Key cooking point: Use medium heat so the paratha cooks through and browns without scorching.

Golden parathas served with a fresh onion tomato green chilli omelette
Golden parathas served beside a freshly cooked masala omelette. Image: Sar8b · Wikimedia Commons · CC BY-SA 4.0 · cropped/resized for display
Prep5 min Cook15 min Total Serves2 CategoryBreakfast
Published by Pakistan Food Last updated: Editorial standardsReport a correction

Ingredients for Anda Paratha

  • 2 parathas
  • 2 eggs
  • 1 green chilli, finely chopped
  • 2 tbsp fresh coriander, chopped
  • Salt to taste
  • Black pepper to taste
  • Oil or ghee, as needed

How to Make Anda Paratha — Step by Step

  1. Step 1Heat a tawa over medium heat and cook each paratha with a little ghee or oil, turning as needed until both sides are golden and cooked through. Keep the parathas warm.
  2. Step 2Crack the eggs into a bowl and beat with the green chilli, coriander, salt and black pepper until evenly combined.
  3. Step 3Lightly grease a frying pan and heat it over medium heat before adding the egg mixture.
  4. Step 4Cook until the underside is set, then turn, fold or gently stir according to the style you prefer. Continue until no liquid raw egg remains.
  5. Step 5Serve the egg immediately with the hot parathas, adding chutney, yogurt or pickle on the side if desired.

Technique That Matters

Cook the paratha first but hold it only briefly and loosely covered, then cook the egg on medium heat. The breakfast works best when the paratha stays flexible while the egg reaches a fully set but not over-dry texture.

Visual & Doneness Cues

  • Paratha should have golden spots on both sides without raw dough at the centre.
  • Egg should be fully set with no translucent liquid areas.
  • Coriander should remain green rather than scorched in the pan.
  • The paratha should still bend rather than crack when served.

Anda Paratha Cooking Tips

  • Use medium heat so the paratha cooks through and browns without scorching.
  • Keep cooked parathas loosely covered while the egg cooks so they stay warm without becoming soggy.
  • Cook the egg until fully set rather than judging doneness only by surface colour.

Mistakes to Avoid

  • Using very high heat and burning the paratha surface before the centre warms.
  • Sealing hot paratha tightly so trapped steam makes it soggy.
  • Overcooking the egg until rubbery.
  • Adding wet chutney onto the paratha long before eating.

Substitutions & Adjustments

  • Use a plain homemade paratha or a prepared one, cooked fully according to its thickness.
  • Reduce green chilli for a milder breakfast.
  • Black pepper can be omitted or replaced with a small pinch of red chilli.

Storage & Reheating

Storage: Best served fresh. If components remain, cool and refrigerate separately rather than storing the egg wrapped in the paratha.

Reheating: Reheat paratha on a dry or lightly greased tawa; reheat cooked egg gently and only until hot.

Questions About Anda Paratha

How do I keep the paratha soft while cooking the egg?

Hold it loosely covered for only a few minutes rather than leaving it exposed or sealing it tightly while steaming hot.

Why is my paratha hard?

It may be overcooked, cooked too long on low heat or reheated repeatedly.

Can I cook the egg directly on the paratha?

Some styles do, but this recipe cooks the egg separately for easier doneness control.

Serving idea: Serve immediately with yogurt, pickle or chutney on the side.

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