For the garlic butter, add the melted butter, garlic, green chilies, coriander leaves, and chili flakes. Mix well.

For the laccha paratha, add all ingredients into a mixing bowl. Add water little by little and knead into a smooth dough.

Cover the dough with a wet cloth and let it rest for 30 minutes.

Next, divide the dough into equal portions and make them round.

Roll them thin. Apply the garlic butter evenly.

Fold the rolled dough to make strips and roll the strip from one end to the other end like a swiss roll.

Sprinkle flour and roll out the paratha.

Heat a tawa and cook the paratha. Cook each side for a minute or two or until you start seeing brown spots appearing on both sides. Keep applying butter while cooking the paratha. Make as many parathas as you can with the prepared dough.

For the egg lababdar, start by making a paste of the onions and green chilies. Keep aside.

Next, make a paste of the tomatoes and cashews. Keep aside.

Heat oil in a pan. Add the whole spices and saute.

Add the onion paste and saute. Saute and cook for 2-3 minutes.

Next, add in the tomato paste. Saute and mix. Cook for 3-4 minutes.

Add the powdered spices next. Saute for 1-2 minutes.

Add water and let the curry simmer for 5-6 minutes.

Next, break the eggs into the curry while it is still simmering.

Cover the pan with a lid. Let the curry cook for 3-4 minutes or until the eggs are poached.

Garnish with chopped coriander leaves and serve hot with the prepared laccha paratha.