Anda Paratha | Egg Kathi Roll

Flaky paratha meets fluffy spiced egg in this super easy Anda Paratha recipe that’s equal parts nostalgic and next-level delicious! 

Some recipes don’t need planning or precision; they just happen. You open the fridge, spot a few eggs and frozen parathas, and something clicks. That’s how this Anda Paratha came to be for us. It’s one of those “throw it together and hope for the best” situations that somehow turned into a regular craving at home. Crispy, flaky paratha meets a fluffy, spiced omelette, what’s not to love?

This one’s especially close to my heart because:

•  It’s an easy, low-effort, high-reward recipe that anyone can pull off, 
• A sleepy Sunday morning or a rushed weekday evening, this anda paratha recipe jusy works. 
• An addition of crunchy slaw and zesty chutney turn this dish  into a proper roll, Simple, satisfying, and so much fun to make (and eat).

Anda Paratha Ingredients

• For the egg base: Eggs, onions, tomatoes, green chillies, coriander leaves, red chilli powder, salt, and crushed pepper – whisked into a fluffy, spicy omelette mix.
• Paratha: Frozen parathas or homemade – lightly fried to crisp them up before pressing onto the omelette.
• Coleslaw filling: Carrots, beetroot, onions, vinegar, salt, sugar, and coriander – for a crunchy, slightly tangy slaw that adds freshness.
• Green chutney: Coriander, mint, green chilli, ginger, garlic, sev bhujia, lemon juice, salt, and curds – blended into a creamy, herby chutney with a kick.

Frequently Asked Questions

Richa’s Top Tips

• Preheat your pan well: A hot pan helps the egg set quickly and ensures the paratha sticks properly to the omelette without going soggy.
• Don’t skip the coleslaw and chutney: They add crunch, tang, and freshness, turning this into a complete street-style wrap.
• Beat the eggs well: A fluffy, airy egg mix gives a softer omelette layer and better texture.
• Use frozen or fresh parathas: Both work well—just make sure they’re crisped properly before adding them to the egg.
• Press well when flipping: Gently pressing the paratha while it cooks ensures the egg and bread stick and cook evenly.

Serving Ideas

Storage Tips

• Refrigeration: Cooked anda parathas can be refrigerated in an airtight container for up to 2 days. Reheat on a pan or tawa to get the paratha crispy again before serving.
• Freezing: You can freeze the omelette-paratha base (without the slaw and chutney) for up to 2 weeks. Stack with parchment paper between each and store in a ziplock bag. Thaw and reheat on a pan directly.
• Chutney & Slaw: The green chutney can be stored in the fridge for 3-4 days. It’s bes to serve freshly made coleslaw, but you can store it for up to 24 hours in the fridge after marinating.

Customisation Egg Paratha

• Switch up the paratha: Use whole wheat parathas, laccha parathas, or even roomali roti depending on what you have on hand.
• Add cheese: A little grated cheese on top of the egg mix before placing the paratha adds a melty, indulgent twist.
• Make it spicy: Increase the number of green chillies or add a dash of hot sauce to the chutney for extra heat.
• Add more veggies: You can add grated carrots, bell peppers, or even finely chopped spinach to the egg mixture to make it more wholesome.
• Make it vegan: Use a plant-based egg substitute (like besan chilla) and pair with a dairy-free paratha and chutney.

This Anda Paratha might seem like a simple egg-and-bread situation, but it delivers big on flavour and comfort. It’s the kind of meal that’s perfect for those in-between moments—when you want something quick, filling, and just a little indulgent. The combo of a spiced omelette, crispy paratha, crunchy slaw, and herby chutney hits every note.

If you give this recipe a go, I’d love to see it! Tag me on Instagram @my_foodstory and share your delicious creations. 

Watch How To Make Anda Paratha Recipe Video

This article was researched and written by Harita Odedra.