2 Sehri Special Recipes | Breakfast Recipes | Ramadan Special Recipes | Anda Paratha & Anda chanay
Recipes in this Video
Originating from the Indian subcontinent, Anda Paratha is a beloved street food that combines the heartiness of stuffed flatbreads with the richness of eggs. Traditionally enjoyed for breakfast or as a snack, it reflects the vibrant flavors and culinary diversity of Indian cuisine. Today, Anda Paratha has gained popularity beyond India, often found in various forms across South Asia and among diaspora communities worldwide.
Ingredients
- ●whole wheat flour
- ●water
- ●salt
- ●eggs
- ●onion
- ●green chilies
- ●cilantro
- ●cumin seeds
- ●black pepper
- ●oil
- ●butter
- ●yogurt
- ●pickle
- ●lemon
- ●cabbage
- ●tomato
Instructions
- 1Mix whole wheat flour and salt in a bowl.
- 2Gradually add water and knead to form a soft dough.
- 3Cover the dough with a damp cloth and let it rest for 30 minutes.
- 4Chop onion, green chilies, and cilantro finely.
- 5In a bowl, beat the eggs and mix in chopped onion, green chilies, cilantro, cumin seeds, and black pepper.
- 6Divide the dough into equal portions and roll each into a ball.
- 7Flatten a dough ball and roll it out into a circle.
- 8Heat a skillet over medium heat and place the rolled dough on it.
- 9Cook until the bottom is lightly golden, about 2-3 minutes.
- 10Pour a portion of the egg mixture onto the paratha and spread evenly.
- 11Fold the edges of the paratha over the egg mixture to encase it.
- 12Flip the paratha and cook until the egg is set and the paratha is golden brown, about 3-4 minutes.
- 13Repeat with remaining dough and egg mixture.
- 14Serve hot with yogurt, pickle, and lemon wedges.
The omelette has a rich history, with origins tracing back to ancient Greece and Rome. In India, it has evolved into a popular street food, often featuring local spices and vegetables. This versatile dish is enjoyed at any meal, showcasing the blend of global influences and regional flavors. Today, variations abound, from simple preparations to elaborate gourmet versions.
Ingredients
- ●eggs
- ●milk
- ●salt
- ●black pepper
- ●butter
- ●onion
- ●bell pepper
- ●tomato
- ●spinach
- ●cheese
- ●mushrooms
- ●herbs
Instructions
- 1Crack the eggs into a bowl and whisk until well combined.
- 2Add milk, salt, and black pepper to the eggs and mix well.
- 3Heat butter in a non-stick skillet over medium heat until melted.
- 4Sauté chopped onion and bell pepper until softened, about 3-4 minutes.
- 5Add diced tomato and spinach, cooking until spinach wilts, about 2 minutes.
- 6Pour the egg mixture over the sautéed vegetables in the skillet.
- 7Cook without stirring until the edges begin to set, about 2-3 minutes.
- 8Gently lift the edges with a spatula, allowing uncooked eggs to flow underneath.
- 9Sprinkle cheese and herbs over the top once the bottom is set.
- 10Fold the omelette in half and cook for another 1-2 minutes until the cheese melts.
- 11Slide the omelette onto a plate and cut into wedges.
- 12Serve hot with toast or a side salad.
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