Anda Parantha A simple egg paratha. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 28 Apr 2014 in Recipes Course New Update Main Ingredients Whole wheat flour (atta), Egg Cuisine Bengali Course Breads Prep Time 31-40 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Advertisment Ingredients list for Anda Parantha 2 cups Whole wheat flour (atta) 4 Egg boiled to taste Salt 2 Green chilli chopped 2 tablespoons Fresh coriander leaves chopped 1/4 teaspoon White pepper powder 6 Egg whisked 1 small Onion chopped to shallow fry Oil Method 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. Add half the coriander leaves, green chillies, salt and white pepper powder and mix. Divide the dough into eight portions. 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. 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. 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. Nutrition Info Calories 629 Carbohydrates 74.6 Protein 26 Fat 25.05 Other Fiber 2.2 #Egg #Fresh coriander leaves #Oil #Onion #Salt #White pepper powder #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article