How to make Anda Parantha - SK Khazana -
Egg mixture stuffed between layers of the parantha
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Eggs (अंडे), Whole wheat flour dough with carom seeds
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Anda Parantha - SK Khazana checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Mexican Masti Rawa Dal Tikki Pani Puri Ke 3 Pani Chickpea Pizza
Anda Parantha - SK Khazana Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Anda Parantha - SK Khazana Recipe
Eggs 4
Whole wheat flour dough with carom seeds 250 grams
Cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Green chillies chopped 1-2
Salt to taste
Medium onions finely chopped 2
Fresh coriander leaves finely chopped 2 tablespoons
Whole wheat flour for dusting
Ghee as required
Tomato ketchup to serve
Method
Step 1
Break eggs in toa bowl. Add cumin powder, chilli powder, turmeric powder, green chillies, salt, onions and coriander leaves and beat well.
Step 2
Dust the worktop with some flour.
Step 3
Divide the dough into equal balls and roll out each into a medium sized disc. Apply some ghee on top, dust some flour, fold ⅔ of the disc. Apply some ghee on top of this portion and fold the remaining ⅓ over. Again apply some ghee. Again fold ⅔ over, apply ghee and fold the remaining ⅓ over to make a square. Roll out into square parantha.
Step 4
Heat a non-stick tawa. Place each parantha on it and roast, turning sides, till lightly browned from both the sides.
Step 5
Open the layers of the parantha, spoon in some egg mixture and press. Cook applying ghee and turning sides, till egg is fully cooked and the parantha golden brown on both the sides.
Step 6
Cut into squares and serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
