📍 Where this dish comes from: Jaipur (the Pink City)
Discover the history of this region →
Discover the history of this region →
Anda paratha (egg-stuffed flatbread) is Punjab’s great breakfast invention — a thin wheat paratha with a spiced scrambled egg filling cooked right into the bread on a hot tawa. This keto version captures the concept entirely: golden-brown and steaming, folded around a fluffy, warmly spiced egg filling flecked with herbs and green chili, simultaneously crisp at the fold and yielding within, and absolutely perfect with a generous smear of cold butter melting into every layer.
What You’ll Need
Servings: 4 servings
Calories: 255kcal
Ingredients
- 1 cup almond flour Dough
- 1 tbsp psyllium husk Dough
- 1/2 tsp salt Dough
- 1 tbsp ghee Dough
- 3–4 tbsp warm water Dough
- 2 eggs Filling
- 1/4 cup onion Filling; diced
- 1 green chili Filling; minced
- 1/4 tsp cumin Filling
- Salt and fresh coriander Filling
- Ghee for cooking Filling
Instructions
- Make dough as per the almond roti method.
- Scramble eggs with onion, chili, cumin, salt, and coriander.
- Cool filling completely.
- Divide dough into 4; flatten each.
- Place filling in center; fold edges and re-flatten gently.
- Cook in ghee on medium heat 3 minutes per side.
- Serve with keto raita.
Nutrition
Serving: 1serving | Calories: 255kcal | Protein: 10g | Fat: 20g | Fiber: 4g
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Health Benefits
- Combining egg protein and almond flour fat creates a nutritionally well-rounded breakfast.
- The psyllium husk in the dough forms a gel that can help slow the meal’s overall glycemic response.
- Full-fat ghee used for cooking provides fat-soluble vitamins not found in eggs or almond flour alone.