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Anda Parantha

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A simple egg paratha

This recipe has featured on the show Khanakhazana.

Preparation Time : 31-40 minutes

Cooking time : 16-20 minutes

Servings : 4

Anda Parantha

Main Ingredients

Whole wheat flour (atta), Salt

Cuisine

Bengali

Course

Breads

Level Of Cooking

Easy

Calories

629

Carbohydrates

74.6

Protein

26

Fat

25.05

Fibers

2.2

Ingredients

  • Whole wheat flour (atta)
    2 cups
  • Salt
    to taste
  • Egg, boiled
    4
  • Green chilli, chopped
    2
  • Fresh coriander leaves, chopped
    2 tablespoons
  • White pepper powder
    1/4 teaspoon
  • Egg, whisked
    6
  • Onion, chopped
    1 small
  • Oil
    to shallow fry

Method

Step 1


Sieve whole-wheat flour with salt into a bowl, add sufficient water and knead to a soft dough. Cover with a muslin cloth and set aside. Grate boiled eggs into a bowl.

Step 2


Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions.

Step 3


Roll out each portion into a roti as thin and as big as possible. Place some stuffing in the centre and fold in the four ends over each other to make a square packet.

Step 4


Roll it slightly. Heat a tawa, place the parantha over it. Add onions to the whisked eggs along with salt, remaining coriander leaves and mix well.

Step 5


Flip the parantha and drizzle some of the beaten egg over it. Drizzle some oil all round and fry till golden. Flip over, drizzle some of the beaten eggs and oil and fry till this sides too turns golden. serve hot.

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