Aanda parantha (egg parantha)

Name: Aanda parantha (egg parantha)
Total time: 900 s
Yield: 3(1for each)
Cuisine: Indian
Ingredients: 1 cup atta; 100 ml water; as per taste Dry spices(salt, red chilli powder and coriander powder); as required Butter; as required Cooking oil; 4 eggs

sangeeta arora @cook_10156728

Ghaziabad

#eggday

sangeeta arora @cook_10156728

Saved

Ingredients

15 mins

3(1for each)

1 cupatta
100 mlwater
as per tasteDry spices(salt, red chilli powder and coriander powder)
as requiredButter
as requiredCooking oil
4eggs

Saved

Steps

15 mins

1

Mix the flour and water and knead the flour not too tight and not too soft.
2

Take four eggs and break them in a bowl and now add chopped onion,coriander leaves, redchilly powder,salt, coriander powder in it whisk it with the help of fork and make egg mixture.
3

Now take a dough and with the help of roller pin roll it in circle shape. Apply oil on it and then make a semicircle by folding and again apply oil and then shape it triangular.
4

Heat a tawa and bake a chapati on it.After a minute turn over the parantha and now open it and with the help of fork spread 1tbsp of egg mixture slowly and then repack or close the parantha slowly when sideegg layer becomes thick and whitish.
5

Now on slow flame bake the parantha from both the sides for 2 mins each.
6

Now egg parantha is ready to eat. Serve it hot with butter.