A delightful North Indian curry where hard-boiled eggs are simmered in a rich, aromatic gravy. The name 'Do Pyaza' hints at the double use of onions, added at two different stages for a unique texture and a sweet, savory flavor.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(2 eggs with approximately 1 cup of curry.)
375cal
17gprotein
23gcarbs
25g
Ingredients
8 pc Egg (large)
4 medium Onion (2 finely chopped, 2 cut into 1-inch petals)
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 Egg Do Pyaza with crispy Lachha Paratha – a protein-packed and perfectly spiced delight!
This north_indian dish is perfect for lunch. With 830.48 calories and 24.57g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pc Green Cardamom (lightly crushed)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Garam Masala
0.25 cup Curd (full-fat, whisked until smooth)
1 tsp Kasuri Methi (crushed between palms)
1.25 tsp Salt (or to taste)
1 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10-12 minutes for hard-boiled eggs. Drain and transfer to an ice bath to cool. Peel the eggs.
Once peeled, gently prick the eggs all over with a fork or make a few shallow slits with a knife. This helps them absorb the flavors of the gravy.
Heat 1 tbsp of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 3-4 minutes, turning occasionally, until they develop light golden-brown spots. Remove from the pan and set aside.
2
Sauté Aromatics & Onions
In the same pan, add the remaining 3 tbsp of oil. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30-40 seconds until the spices become fragrant.
Add the 2 finely chopped onions and cook on medium heat for 8-10 minutes, stirring frequently, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Build the Masala Gravy
Reduce the heat to low. Add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
Add the tomato puree and salt. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides of the pan.
Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Continue to cook until the oil begins to surface again.
4
Simmer the Curry
Pour in 1 cup of warm water and mix well to form a smooth gravy. Bring the mixture to a gentle simmer.
Gently add the shallow-fried eggs and the onion petals (from the remaining 2 onions). Stir carefully to coat everything in the gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors and the onion petals to become tender while retaining a slight crunch.
5
Finish and Garnish
Turn off the heat. Sprinkle the garam masala and crushed kasuri methi over the curry and give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. Serve hot with roti, naan, paratha, or steamed basmati rice.
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.
