A royal Mughlai dish featuring whole baby eggplants stuffed with a fragrant spice mix, pan-fried, and then simmered in a rich, creamy cashew and tomato gravy. A showstopper for any special meal.
Prep25 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
281cal
6gprotein
27gcarbs
Ingredients
500 g Baby Eggplants (About 8-10 small eggplants)
4 tbsp Ghee (Can be substituted with a neutral oil)
2 tbsp Besan (For the stuffing)
1.5 tsp Coriander Powder (For the stuffing)
1 tsp Cumin Powder (For the stuffing)
0.5 tsp Turmeric Powder (For the stuffing)
1 tsp Red Chili Powder (For the stuffing, adjust to taste)
Experience the culinary artistry of North India with Laccha Paratha, a multi-layered flatbread celebrated for its intricate, flaky texture. Each bite reveals delicate, buttery layers that are both crispy and soft. Made from whole wheat flour and pan-fried to golden perfection with ghee, it's the ultimate accompaniment to rich curries, dals, or simply a dollop of yogurt.
Aromatic Baingan Musallam with flaky Laccha Paratha – a soul-satisfying, perfectly spiced comfort food!
This mughlai dish is perfect for lunch. With 736.87 calories and 14.48g of protein per serving, it's a nutritious choice for your meal plan.
18gfat
(Divided use)
1.75 tsp Salt (Divided use, adjust to taste)
2 medium Onion (Finely pureed)
3 medium Tomato (Pureed)
1.5 tbsp Ginger Garlic Paste
15 whole Cashews (Soaked in warm water for 20 minutes)
0.25 cup Curd (Whisked until smooth)
1 tsp Kasuri Methi (Crushed between palms)
0.5 tsp Sugar (Optional, to balance flavors)
1.5 cup Water (Adjust for desired gravy consistency)
2 tbsp Fresh Coriander (Chopped, for garnish)
Instructions
1
Prepare Eggplants and Stuffing
Wash the baby eggplants and pat them completely dry. Make two perpendicular slits from the bottom, going about 3/4 of the way up, ensuring the stem and crown remain intact.
In a small bowl, combine besan, coriander powder, cumin powder, turmeric powder, red chili powder, amchur powder, 0.5 tsp of the garam masala, and 0.75 tsp of the salt.
Gently pry open the slits of each eggplant and carefully fill them with the prepared dry spice mixture. Set aside any leftover masala.
2
Shallow-Fry the Stuffed Eggplants
Heat 3 tbsp of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Carefully place the stuffed eggplants in the pan. Fry for 8-10 minutes, turning them gently every 2-3 minutes, until they are golden brown on all sides and about 80% cooked through.
Once fried, remove the eggplants from the pan with a slotted spoon and set them aside on a plate.
3
Prepare the Gravy Base
In the same pan, add the remaining 1 tbsp of ghee if needed. Add the onion puree and sauté for 6-8 minutes over medium heat until it turns light golden and the raw smell disappears.
Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
Stir in the tomato puree and any leftover stuffing masala. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides.
4
Build the Creamy Gravy
While the tomato mixture cooks, drain the soaked cashews and blend them with 2-3 tbsp of water to a very smooth, fine paste.
Add the cashew paste to the pan and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
Reduce the heat to the lowest setting. Add the whisked curd, stirring vigorously and continuously for 1-2 minutes to prevent it from splitting. Cook until the ghee starts to surface again.
Pour in 1.5 cups of warm water, the remaining 1 tsp of salt, and the sugar. Stir well to combine and bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently slide the fried eggplants into the simmering gravy. Ensure they are partially submerged.
Cover the pan with a lid and let it cook on low heat for 10-12 minutes, or until the eggplants are completely tender and have absorbed the gravy's flavors.
Turn off the heat. Sprinkle the crushed kasuri methi and the remaining 0.5 tsp of garam masala over the curry.
Garnish with freshly chopped coriander leaves. Let the dish rest for 10 minutes before serving to allow the flavors to meld.
456cal
8gprotein
44gcarbs
29gfat
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.
