Egg Paratha Recipe in 2 Styles

Anda paratha is a big hit with the kiddo. It’s a big hit with me too, not only because I enjoy eating anda paratha but also because making it is not very labor-intensive. ;-)

Egg Paratha in 2 Shapes
Egg Paratha in 2 Shapes

Protein is “macronutrient”. Which means that our body needs relatively large amounts of it, like carbohydrates and fats. This is in contrast to “mininutrients” like vitamins and minerals, which are needed in small quantity. Unlike fats and carbs however our body doesn’t store protein. So we have to be mindful of including sufficient amount of protein in our daily diet. Recent studies show a large number of Indians are protein deficient. So I have become extra conscious of including good sources of protein in my family’s diet.

At home, we don’t cook non-veg food other than eggs. So eggs are my go-to ingredient for making a protein-rich meal.  I had seen this lovely video of egg paratha recipe where paratha was made in a square shape. I think I had shared the video on MumMumTime’s Facebook page long time back. This anda  paratha was made using loads of butter, which I am sure gave it a rich taste. But I wanted to go easy on butter, so I tried folding the dough in square shape with fewer folds. I also didn’t apply butter after each fold. The egg paratha tasted good and the square shape was something different for my kiddo as I usually make it in semi-circular shape and then cut it in triangles.

Devansh likes the triangular-shaped paratha pieces too as their shape resembles that of pizza pieces. Making the semi-circular shaped paratha is quicker, making a square paratha takes a bit more time. So more often than not I make the semi-circular one and occasionally make the square paratha as a change. Sharing with you’ll recipes of both the shapes. Here’s the video and text recipe…

How to Make Anda Paratha, Recipe Video

Egg Recipes | Egg Paratha | Anda Paratha

Anda Paratha Recipe in 2 Shapes, How to Make Egg Paratha

Print Recipe
Egg paratha or anda paratha is a protein-rich food, ideal for breakfast or tiffin. Here’s how to make egg paratha in two different shapes.
Course Main Dish
Servings 2 people


  • 1 balls roti dough
  • 2 eggs
  • 4 tbsp chopped onion
  • 2 chopped green chilies
  • 4 tbsp chopped coriander
  • 1 tsp red chili powder
  • 1/2 tsp black pepper powder
  • 1-2 tbsp oil
  • 1-2 tbsp melted butter
  • salt to taste


  • Break an egg in a bowl.
  • Add chopped onion, green chili, salt, red chili powder, black pepper powder, and coriander. Whisk. (Ingredients given above are for 2 parathas. Use half quantity of each ingredient listed here.)
  • Roll out a thin roti.
  • Heat a non-stick pan (tava) and cook roti on it for about a minute till bubbles start forming on roti.
  • Then, flip the roti.
  • Pour the egg mixture in the middle of the roti and then spread it using a spoon to cover the entire roti.
  • After the egg cooks a bit and is less runny, fold the paratha in half.
  • Drizzle a little oil from the sides and cook the paratha on both sides till it turns golden brown. (You can use butter instead of oil.)
  • Use a pizza cutter to cut the paratha in triangular pieces.

Steps to make a square paratha:

  • Make the same egg mixture as above.
  • Roll out a roti 5-6 inches in diameter, apply melted butter on it, and sprinkle wheat flour.
  • Fold it 4 times to form a square shape. (See video.)
  • Roll out to form a thin and large square-shaped roti.
  • Heat a non-stick pan (tava) and cook roti on it for about a minute till bubbles start forming on roti. Then, flip the roti.
  • Go on pouring little egg mixture at a time in the middle of the square. (Let the mixture cook slightly as you add the next portion. If you pour it all at once, it’ll be all over the pan.)
  • Fold to form an envelope-shaped square.
  • Cook one side for a minute or so, then flip. Apply butter on the cooked side.
  • Similarly, cook the other side for a minute or so, then flip. Apply butter on that side too.
  • Cook on both sides while pressing down the paratha with a spatula as it cooks.
  • Transfer the paratha onto a plate when both sides turn golden brown.
  • Cut in square shapes using a pizza cutter.
  • Serve hot with tomato ketchup or spicy green chutney.




  • Use more chilies if you’re making the paratha for grownups; spicy egg paratha tastes good.
  • If you are making the paratha for toddlers, use light-colored chili. Also, deseed the chili before chopping it.
  • If you want to serve kids paratha with homemade tomato ketchup, you can find its recipe here. Also, to view the recipe of green chutney click here.
  • Chopped onion mixed with coriander and red chili powder tastes good along with this paratha.
  • If you already have rotis ready, you can make the first egg paratha using a ready roti. Here’s how:
  • Heat tava and spread oil on it.
  • Pour egg mixture on it and spread it in circular shape, approximately the size of roti.
  • After a couple of minutes while the egg mixture has still not solidified on top, put a roti on it.
  • Press gently with a spatula to bind the egg to roti and then flip.
  • Fold the egg roti in half, drizzle oil from sides, cook on both sides till it turns golden brown.

You can view more egg recipes shared on MumMumTime here.

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