Egg curry with latccha

Egg curry with almonds served with latccha.Latccha is made with wheat flour and it is a layered chappathi.I found the latccha recipe on aval vikatan.There not much to explain about this lovely combination..you will know abt the dish once you taste it..:))

Egg curry

Ingredients for paste

Tomato - 1 (medium sized)
Ginger - 1 inch piece
Garlic- 3-4 cloves
Plain yogurt - 1tbsp
Garam masala - 1tsp
Almonds - 8 (blanched)

Ingredients

Eggs - 5 (hard boiled)
Onion - 1 sliced
Red chilly powder -1tsp
Dania powder- 1tsp
Jeera powder- 1/2tsp
Turmeric powder-1/2tsp

Adjust the spices according to your palatte

For garnishing

Coriander leaves and curry leaves


Method

Grind all the ingredients listed under "ingredients for paste" into fine paste using yogurt and little water.Hard boil the eggs and cut them into half.Heat oil in a pan and fry onions till they are golden brown and then add the ground paste.Fry till the raw smell goes away.Now add the red chilly, dania,jeera powders and salt and fry for another 2-3 min.s. Finally add the eggs.Garnish with chopped coriander leaves and curry leaves.Serve it with rice/chappathi/laccha.





Latccha

Ingredients

Atta flour - 2 cup
Salt- as needed
Oil/ghee mixture - as needed

Method

Mix atta,salt and water to make chappathi dough.Take a small ball of dough and roll out into a big chappathi.Now brush the oil-ghee mixture all over the chappathi and fold it into half.Now roll out the folded chappathi again and keep folding and rolling out until it reaches your desired size.Keep brushing oil-ghee mixture in between the folds.I folded 4 times.These folds make a layered latccha.I had cut these into a rectangle shape ( say..just for the photo purpose).