Lachha Paratha With Egg Chilli Recipe

About this recipe

Lachha paratha with Egg Chilli is a delightful Indian dinner pairing that combines flaky, multi-layered parathas with a flavorful egg-based stir fry, featuring bold spices and aromatic herbs. The Lachha paratha is a classic bread prepared with simple ingredients and folded to create delicate layers, while the Egg Chilli offers a balanced medium spice level with scrambled eggs tossed in a vibrant sauce of tomatoes, green chilies, and soy. Perfect for spice lovers craving a satisfying and hearty non-vegetarian meal, this dish is ideal for family dinners where everyone can enjoy the richness of Indian cuisine.

Ingredients

• 500 g Refined Flour
• 200 ml Ghee
• 100 g Salt
• 6 pcs White Eggs
• 500 g Onion
• 500 g Tomato - Hybrid
• - Chilli Green 100 G
• 25 g Ginger Garlic Paste
• 80 g Soya Sauce
• - Red Chilli Powder
• 50g Everest Garam Masala
• 250 ml Olive Oil
• 100 g Coriander Leaves

Instructions

1. 1. In a mixing bowl, combine all-purpose flour, 1 tsp salt, and 1 tbsp ghee. Gradually add water to form a soft dough, knead for 8-10 minutes, and let it rest for 20 minutes.
2. 2. Divide the dough into small balls and roll each ball into a thin circle. Spread a thin layer of ghee, fold into pleats, and roll into a coil. Flatten and roll into a disc again.
3. 3. Heat a tawa or skillet on medium heat, cook each Lachha paratha for 2-3 minutes on each side, applying ghee for crispiness, until golden brown. Keep warm.
4. 4. Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown, then mix in ginger garlic paste and cook for another minute.
5. 5. Add chopped tomatoes, sliced green chilies, red chili powder, and garam masala. Cook for 5-6 minutes until the tomatoes soften and the spices blend well.
6. 6. Crack the eggs into the pan and scramble gently, cooking until just set. Add soy sauce and stir for 2 minutes.
7. 7. Garnish the Egg Chilli with chopped coriander leaves and serve hot alongside the freshly made Lachha parathas.