Anda paratha with curd

Name: Anda paratha with curd
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 portions

North Indian flatbread stuffed with spiced beaten egg, cooked on a tawa with a little ghee and served with curd (dahi / plain yoghurt).

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Dairy-free alternative: use dairy-free yoghurt alternative instead of curd (dahi / plain yoghurt)

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Knead the atta with water into a soft dough and rest for 10 minutes; divide into 4 balls.
Step 2. Beat the eggs with onion, green chilli, coriander and a pinch of salt.
Step 3. Roll each dough ball into a small round, place on a hot tawa and cook lightly on one side.
Step 4. Flip, spoon a quarter of the egg mixture over the cooked side, fold the paratha over to seal in the egg, and press gently.
Step 5. Drizzle with a little ghee and cook both sides until the egg is fully set and the paratha is golden, about 3–4 minutes per side.
Step 6. Serve hot with a katori (about 150 g) of curd.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Wash vegetables and fruit thoroughly in clean running water before cooking, and use safe drinking water (boiled, filtered or otherwise treated) for cooking and drinking.
Cook eggs, chicken, mutton and fish right through — no pink meat and no runny yolks.
Refrigerate cooked food within two hours (within one hour in hot weather) and keep the fridge at 5°C or below.
Keep cooked rice out of the danger zone: cool it quickly, refrigerate promptly and reheat only once until piping hot.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

A daily folic acid supplement is widely recommended before conception and through early pregnancy to help prevent neural tube defects. Folate-rich foods do not replace the supplement. Ask your doctor which dose applies to you and follow your national health authority's guidance.
Vitamin D and iron requirements vary with diet, sunlight exposure and health conditions. Ask your doctor whether you need a supplement and follow your national health authority's guidance.
There is no known safe level of alcohol in pregnancy, and most guidance suggests keeping caffeine to around 200 mg a day. Recipes here contain no alcohol.

Dietary Guidelines for Indians — ICMR — National Institute of Nutrition, reviewed 10 September 2026
Safe food practices at home — Pink Book — Food Safety and Standards Authority of India (FSSAI), reviewed 10 September 2026