Directions

• Break eggs in a bowl and whisk well, add salt & pepper, red chili powder, coriander powder, turmeric powder, garam masala, onions, green chilies, and fresh coriander, whisk well, and keep aside.
• In a mixing bowl add wheat flour and mix salt, add water slowly and gradually as required to knead a soft dough, cover it with a damp cloth and rest it for 15 minutes.
• Divide into equal dough balls and flatten it hands coat it with dry flours and roll into a thin chapati.
• Set a tawa on low heat and cook the chapati on both sides until spots appear, now add the beaten egg mixture and make sure the eggs don’t spill out, prefer a roti tawa as it’s deep in the center.
• Carefully fold the 1/3rd part of the chapati from side and do the same on the remaining three sides to make an envelope (please refer to the video for a clear picture).
• Continue to cook on low heat while gently pressing, drizzle some oil and flip and cook on other side as well, flip carefully.
• Flip again and cook until the paratha puffs up. Your anda paratha is ready to be served, cut into quarters and serve hot with tomato ketchup, mint chutney, or any dip of your choice.