Delicious Malaysian street food | egg breakfast | Anda Paratha street style | low carb😄| one pan
Recipe Information
Anda Paratha
Cultural Context
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.
Mix all purpose flour and salt in a bowl.
Gradually add water and knead to form a soft dough.
Cover the dough with a damp cloth and let it rest for a while.
Chop onion, tomatoes, green coriander, and green chili finely.
In a bowl, beat the eggs and mix in chopped onion, tomatoes, green coriander, and green chili.
Divide the dough into equal portions and roll each into a ball.
Flatten a dough ball and roll it out into a circle.
Heat a skillet over medium heat and place the rolled dough on it.
Cook until the bottom is lightly golden, about 2-3 minutes.
Pour a portion of the egg mixture onto the paratha and spread evenly.
Cook until the egg is set and the paratha is golden brown, about 3-4 minutes.
Repeat with remaining dough and egg mixture.
Dietary
Allergens
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