Indian · Breakfast
Layered Egg Flatbread
A slimmed-down anda paratha built from a single whole-wheat flatbread layered with a spiced whisked-egg filling, cooked with minimal oil in a nonstick pan instead of the usual ghee-laden griddling. Onion, chilli, and cilantro bring texture and heat, served hot with a wedge of lime.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
345Calories
14.2gProtein
16.8gFat
28.4gCarbs
2.3gSugar
4.1gFiber
560mgSodium
372mgChol
3.8gSat Fat
340mgPotassium
75mgCalcium
3.1mgIron
0.5mcgVitamin B12
12mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Whisk two eggs in a bowl with onion, green chili, cilantro, cumin, turmeric, and salt until combined.
2
Sear
Heat half the vegetable oil in a nonstick pan over medium heat. Pour in egg mixture and cook 1 minute until edges set.
3
Build
Lay the chapati over the half-set egg, pressing gently so raw egg soaks into bread. Cook 1 minute until golden.
4
Fry
Drizzle remaining oil around the edge, flip the stack, and cook the bread side 2–3 minutes over medium heat until crisp and egg is fully set.
5
Plate
Fold the flatbread in half, cut into wedges, and serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (100g)
- 22 small whole-wheat chapati/roti (40g)
- 4 tbsp4 tbsp onion (40g)
- 11 small green chili
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp turmeric-ground
- salt, a pinch
- 2 tsp2 tsp vegetable oil (10g)
- 22 lime wedge, to serve
