Anda Paratha — The Weekday Power Breakfast
The rolled anda-paratha of school mornings: crisp paratha, masala omelette, five-minute assembly. Serves 2.
· 1 min read
Prep: 10 minCook: 15 minTotal: 25 minServes: 2
Ingredients
- 1.5 cups Atta for 2 parathas — buy at AkBaat
- 3 Eggs — buy at AkBaat
- 1/4 cup Onion + green chilli, chopped
- pinch Chat masala — buy at AkBaat
- 2 tbsp Ghee for the tawa — buy at AkBaat
- as liked Ketchup, to roll — buy at AkBaat
Instructions
- Knead soft dough (warm water); rest 15 minutes if the morning allows.
- Roll and tawa-fry parathas in ghee to blistered gold; keep warm.
- Masala omelette: eggs whisked with onion, chilli, salt and chat masala; fry flat and thin.
- Lay omelette on paratha, stripe of ketchup, roll tight.
- Wrap in foil for the school bag, or eat standing like everyone actually does.
The anda paratha roll is Pakistan's original breakfast wrap — older than every food trend that resembles it.
Serving Suggestions
Standing at the counter with doodh patti, or foil-wrapped into bags. The ketchup stripe is structural, not optional, per every school-goer ever.
Storage
The roll travels 3-4 hours foiled. Dough refrigerates two days — knead once, breakfast twice.
Cook's Notes
Thin omelette is the rolling secret — thick omelettes crack the wrap. Chat masala in the egg is the difference between breakfast and breakfast.
