Anda Paratha
Pakistani anda paratha: crisp, flaky layered flatbread cooked in ghee, served with a spiced omelet of onion, green chili and cilantro. Step-by-step layering included.
- prep
- 1 h
- cook
- 35 min
- total
- 1 h 35 min
- serves
- 4
- level
- medium
Anda paratha pairs a flaky, layered paratha with eggs, and it is a common breakfast in Pakistani homes and at street stalls, usually with a cup of strong chai. Here the eggs are a spiced omelet with onion, green chili and fresh cilantro, served folded next to the bread. Some cooks also cook the egg right on the paratha, but the separate omelet is easier at home.
The layers come from ghee and folding: roll the dough very thin, brush it with ghee, dust with flour, pleat it like a paper fan, coil the ribbon into a spiral, and roll it flat again. Cook it on a hot griddle with more ghee until golden, then crush it gently between your palms to open the layers into flakes.
Anda Paratha is one of the best breakfasts from around the world.
method
Mix the flour and salt, add the oil and 150 ml of the water, and knead for 8 to 10 minutes, adding the rest of the water as needed, until the dough is soft, smooth and elastic. Rub with a little oil, cover, and rest 30 minutes.
Divide the dough into 4 balls. Roll one on a lightly floured counter into a very thin round about 30 cm (12 inches) across, thin enough that you can nearly see the counter through it. Brush with 1 tablespoon of melted ghee and dust lightly with flour.
Pleat the dough like a paper fan, in folds about 1.5 cm wide, to make a long ribbon. Coil the ribbon into a spiral and tuck the end underneath. Repeat with the other 3 balls, then let the spirals rest, covered, for 10 minutes.
Flatten each spiral gently with your palm and roll it out into a round about 18 to 20 cm (7 to 8 inches) across, using light pressure so the layers do not merge.
Heat a cast iron tawa or skillet over medium-high heat. Cook a paratha for 1 minute until pale spots appear, flip, brush the top with 1 teaspoon of ghee, flip again, and brush the other side. Cook 2 to 3 minutes total until golden brown. Lift it out and crush it gently between your palms 2 or 3 times to open up the layers. Keep warm in a towel while you cook the rest.
For the omelets, whisk 4 eggs with half of the onion, chilies and cilantro, 3/8 teaspoon salt and a pinch of pepper. Heat 1 tablespoon of oil in a 25 cm (10-inch) nonstick skillet over medium heat and pour in the eggs. Cook 2 minutes until the edge sets, lift the edge and tilt the pan so the raw egg runs underneath, and cook 1 more minute until just set but still soft. Fold in half and slide onto a plate. Repeat for the second omelet.
Serve the parathas hot with the omelets, cut into portions, and strong tea.
chef's tips
- Do not skip the 30-minute rest. A relaxed dough rolls very thin without tearing, and thin dough gives more layers.
- South Asian grocery stores sell frozen layered parathas. Cook them from frozen on a hot griddle for a quick shortcut.
- Cook the eggs until fully set, with no liquid egg left, especially if serving young children, older adults or anyone pregnant.
- You can make the dough a day ahead and keep it in the fridge. Let it come to room temperature before rolling.