Anda lifafa, also known as egg paratha, gets its name from the way it's folded, where ‘lifafa’ refers to an envelope in Hindi and Urdu, and that's exactly the shape this paratha takes once the spiced egg mixture is tucked inside and the dough is folded in from all four sides. It's a satisfying breakfast on its own, protein-packed enough to work for lunch or dinner too, and this version ditches the regular wheat flour dough for one made with Aashirvaad Chakki Khapli Atta, which is milled from the ancient gehu khapli, making the paratha even more nutrient-dense. Khapli wheat, or emmer wheat, is one of the oldest cultivated wheat varieties still grown in India, valued for its higher fibre and protein content and its lower glycemic index compared to regular wheat. For a dish that's already built around eggs as a protein source, using khapli atta for the dough makes the whole paratha more nutrient-dense, from the base to the filling. Also, khapli atta's gluten structure is slightly less elastic than that of regular wheat, so the dough needs to be handled carefully, especially during rolling. The filling is a simple, well-spiced beaten egg mixture, seasoned with salt, black pepper, red chilli powder, coriander powder, turmeric, and garam masala, along with finely chopped onion, green chilli, and fresh coriander. It's whisked and set aside while the khapli dough is rolled out and partially cooked on a hot tava, allowing the paratha to hold its shape when the raw egg mixture is added on top. Once the beaten egg mixture is poured onto the partially cooked chapati, taking care not to spill over the edges, each of the four sides is folded inward, one at a time, to form a neat square envelope that fully encases the egg filling.