Anda Paratha
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Ingredients
- 350 g chapati flour (atta)
- 5 egg
- 1 onion, finely chopped
- 2 fresh green chillies
- 10 g fresh coriander, chopped
- 3 tbsp ghee
- 4 tbsp mango chutney
Nutrition (per serving)
- Calories
- 579 kcal
- Protein
- 20.4 g
- Carbohydrate
- 76 g
- of which sugars
- 16 g
- Fat
- 19.3 g
- of which saturates
- 9.1 g
- Fibre
- 8.8 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Knead the chapati flour with water and a little of the ghee into a soft dough, divide into 8 balls and roll each one out.
- 2
Beat the eggs with the chopped onion, green chillies and coriander.
- 3
Heat a dry griddle over medium heat, cook each rolled dough for 1 minute on one side, flip, spoon over some of the egg mixture, then flip again to cook the egg side for 1-2 minutes.
- 4
Flip once more and cook for a final minute, brushing with ghee, until the paratha is golden and the egg is fully set.
- 5
Repeat with the remaining dough and egg mixture, and serve hot with the mango chutney.
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