Name: Laccha Paratha
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta (Whole wheat flour); 1 tsp Salt; 0.5 cup Ghee (Melted, for dough, layering, and cooking); 1 cup Water (Lukewarm, adjust as needed)

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Shahi Anda Curry Recipe - North Indian Dinner Meal | CraftMyMeals

Instructions

1
Prepare the Eggs
- Place eggs in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes to hard-boil them.
- Drain the hot water and immediately place the eggs in cold water to stop the cooking process. Once cool, peel the shells.
- Using a knife, make 2-3 shallow slits on the surface of each egg. This helps them absorb the gravy flavors.
- Heat 1 tablespoon of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly blistered skin. Remove from the pan and set aside.
2
Create the Curry Base (Masala)
- In the same pan, add the remaining 2 tablespoons of oil. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
- Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
3
Cook the Tomato Masala
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.
- Pour in the tomato puree and add the salt. Mix well.
- Increase the heat to medium and cook the masala, stirring occasionally, for 5-7 minutes. Continue cooking until the mixture thickens and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
- Pour in 1.5 cups of hot water and stir well to combine, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
- Reduce the heat to low, cover the pan, and let the gravy simmer for 5 minutes to allow the flavors to meld.
- Gently slide the pan-fried eggs into the simmering gravy.
- Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently to incorporate.
- Cover the pan again and simmer for a final 2-3 minutes, allowing the eggs to soak up the curry.
5
Garnish and Serve
- Turn off the heat. Garnish generously with fresh chopped coriander leaves.
- Let the curry rest for 5 minutes before serving.
- Serve hot with steamed basmati rice, jeera rice, roti, or naan.

Ingredients

2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)

Instructions

1
Prepare the Dough (10 mins + 30 mins resting)
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
- Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
- Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
- Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
- After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
- Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
- Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
- Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
- Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
- Gently stretch the pleated strip to lengthen it slightly.
- Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
- Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
- Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
- Take one rested coil and lightly dust it with atta.
- Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
- Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
- Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
- Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
- Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
- Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
- Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
- Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
- Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
- Serve immediately with your favorite curry, dal, raita, or pickle.

Anda Curry with Laccha Paratha

Nutrition per Serving

Recipes in this Meal

1. Anda Curry

Ingredients

2. Laccha Paratha

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About Anda Curry with Laccha Paratha

Instructions

Ingredients

Instructions