Lachha Paratha With Egg 65 Recipe

About this recipe

Lachha Paratha with Egg 65 is a delightful combination of flaky, layered Indian bread paired with a spicy yet balanced egg-based dish. The parathas are crisp and buttery, providing the perfect base for the tangy and flavorful Egg 65. This recipe brings together the richness of eggs complemented by aromatic spices and yogurt, creating a high-protein dinner that is both satisfying and packed with flavor. Ideal for moderate activity levels and body maintenance goals, it’s a meal that blends traditional Indian cooking techniques with a touch of indulgence, making it perfect for a united family dinner.

Ingredients

• 6 pcs White Eggs
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 100 g Cornflour
• 1 Kg Lokwan Premium Wheat Atta 1 Kg
• 200 ml Ghee
• - Betel Leaves
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. In a bowl, whisk the eggs and season with a pinch of salt and turmeric powder. Set aside.
2. 2. Prepare the Egg 65 marinade by mixing yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cornflour, lemon juice, and green chilies. Coat the whisked eggs in the marinade and let it rest for 15 minutes.
3. 3. Heat 2 tbsp oil in a pan, add cumin seeds and curry leaves, and sauté for 30 seconds. Add the marinated eggs and cook on medium heat until the mixture thickens and eggs are coated well, about 5-7 minutes.
4. 4. For the lachha parathas, mix whole wheat flour, salt, and water to form a soft dough. Divide the dough into balls and roll each into a thin circle. Apply ghee and fold into a layered structure, then roll again into a circle.
5. 5. Heat a tawa or skillet and cook the parathas on medium heat, applying ghee on both sides, until golden brown and crisp.
6. 6. Serve the Egg 65 hot with the flaky lachha parathas for a complete meal.