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Enjoy a classic weekend breakfast on a weekday with this Fast Pakistani Anda Paratha, pairing flaky frozen paratha with a spicy street-style egg omelet. Whisked with onions, green chilies, and fresh coriander, the egg cooks right onto the paratha for an irresistible comfort breakfast.
Per serving
440kcal
Calories
15g
Protein
32g
Carbs
28g
Prep Time
5 min
Cook Time
6 min
Servings
1 people
Difficulty
easy
Fat
2g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
1. Heat a frozen paratha on a hot skillet with a little ghee until golden and flaky on both sides, then set aside.
2. In a bowl, whisk two eggs with finely chopped onions, green chilies, fresh coriander, red chili flakes, and salt.
3. Pour the egg mixture onto the hot greased skillet to form an omelet round.
4. Press the cooked flaky paratha directly onto the wet egg surface.
5. Cook for 2 minutes, flip so egg side browns and crisps nicely, and fold in half.
6. Serve hot with a cup of hot Karak chai.
Use Frozen Paratha: Frozen ready-to-cook parathas cut prep time to under 10 minutes. Press Paratha Onto Egg: Pressing paratha onto wet egg binds them into a cohesive wrap. Cook in Ghee: Frying in ghee provides authentic Pakistani flavor and crispness.
Scratch dough works, but frozen parathas make this a fast weekday breakfast.
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