Pakistani
Anda paratha roll
A mild egg paratha rolled up for small hands.
- 20minutes
- 4servings
- 393kcal each
- 16gprotein
Ingredients
For 4 servings.
- Whole wheat flour 300 g
- Eggs 4
- Onions 0.5
- Ghee 2 tbsp
What you will need
Tawa or flat non-stick pan, Rolling pin, Bowl and fork, Flat spatula, Foil or butter paper
Method
-
1
Knead the dough 8 min
Knead the atta with a pinch of salt and water into a soft dough. Cover and rest while you prepare the eggs.
Ready when: Soft dough that does not stick to your hands.
-
2
Beat the eggs 4 min
Chop the onion very finely. Beat each egg in a cup with a little onion, salt and pepper (one egg per roll).
Ready when: Egg is frothy and evenly yellow.
-
3
Cook one side of the paratha 2 min
Roll a thin paratha. Cook it on a medium tawa for 1 minute, flip, and spread a little ghee on top.
Ready when: Light brown spots on the bottom.
-
4
Add the egg and flip 2 min
Pour one beaten egg over the paratha and spread it with the spatula. After 30 seconds flip so the egg side cooks on the tawa for 1 minute.
Ready when: Egg is fully set, not wet.
-
5
Roll and wrap 4 min
Place egg side up, roll tightly, wrap in foil and cut in half. Repeat for the rest. Cool 2 minutes before closing the lunchbox.
Ready when: Tight rolls that do not open.
Cook Anda paratha roll from what you already have.
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