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Vegetarian, South and Southeast Asian

Mughlai paratha with potato curry

Mughlai paratha is a flatbread stuffed with beaten eggs, onions, and green chili, pan fried until golden, and served with a tomato based potato curry. It serves 4, takes 50 minutes, has a medium difficulty level, and costs about €1.60 per person. The key to success is sealing the dough tightly around the egg filling so nothing leaks out while it cooks.

Tonight, we're heading to Kolkata with a crispy paratha hiding spiced eggs inside, and a fragrant potato curry on the side.

Mughlai paratha with potato curry
Total time
50 min
Difficulty
Medium
Cost per person
€1.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Mughlai paratha is a thin flatbread wrapped around a filling of beaten eggs, onions, and green chili, then pan fried until it puffs up and turns crisp. Cut into it and you get a soft, custardy egg center against a golden, crackly crust, a contrast you don't get from a plain flatbread. The potato curry served alongside, mild and fragrant with curry powder and tomato, balances out the richness of the fried paratha.

This dish takes a bit of organization but nothing tricky, so it's a good fit for a lazy Sunday when you have time to knead the dough and let it rest. Kids usually enjoy it too, especially if you deseed the green chili to keep the heat down. Mon Chou suggests this recipe when you want a meatless dinner built from simple ingredients most kitchens already have.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 300 g
  • Crushed tomatoesoften in the pantry 200 g
  • Curry powderoften in the pantry 2 tsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 6
  • Butter 40 g

Fruits and vegetables

  • Potatoes 700 g
  • Onion 3
  • Green chili 1
  • Fresh cilantro 1 sprigs

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Mix the flour, a pinch of salt, a tablespoon of oil, and 150 ml of warm water, knead for 5 minutes, then let rest under a kitchen towel. 20 min

    Dough that has rested stretches without snapping back, which is what makes the paratha thin and pliable.

  2. Cut the potatoes into cubes and cook them with one sliced onion, the curry powder, and the tomatoes, cover with water and let simmer. 25 min

    Mash a few pieces against the side of the pan, they thicken the sauce without adding anything extra.

  3. Beat the eggs with the remaining two onions finely chopped, the deseeded chili, the cilantro, salt, and pepper.

    Chop the onions really fine, they need to cook through at the same time as the egg.

  4. Divide the dough into four, roll each piece into a large thin square, spoon a quarter of the filling in the center, and fold the edges into an envelope.

    Keep the filling in the center away from the edges, the dough seals better when it stays clean.

  5. Fry each envelope in a pan with a small knob of butter, 3 minutes per side, and serve with the curry. 12 min

    Press down gently with a spatula, the paratha puffs up and crisps evenly.

Our tips to get it right

  • Roll the dough out as thin as you can without tearing it, that's what makes the paratha crisp all over instead of staying doughy in the middle.
  • Let the egg filling sit for a few minutes before stuffing the dough, the finely chopped onions release a little juice that blends better with the chili and cilantro.
  • Cook the potato curry uncovered over low heat toward the end if the sauce looks too thin, it should coat the potatoes rather than pool around them.

The variations

  • Swap the green chili for a pinch of chili powder if you don't have any on hand, the flavor shifts slightly but the texture stays the same.
  • For an egg free version, fill the dough with mashed potatoes and spices instead of the egg mixture.
  • To save time, make the dough the night before and keep it wrapped in the fridge, then just fill and cook it the next day.

What to serve it with

  • Plain yogurt to cool down the chili
  • Mango chutney on the side
  • Spiced black tea after the meal

Storage

The potato curry keeps for 2 to 3 days in the fridge in a sealed container and reheats gently in a saucepan with a splash of water. Parathas taste best fresh, but you can warm them in a skillet for a few minutes. Freezing isn't recommended because of the egg filling inside.

Questions about this dish

How do you keep the egg from leaking out while cooking?

Seal the dough into a tight envelope, pressing all the edges closed before you flip it in the pan. If one edge stays open, the egg will run out within seconds of hitting the heat.

Can you make the dough ahead of time?

Yes, you can prepare it the night before and keep it wrapped in the fridge. Let it sit out for 15 minutes before rolling so it's easier to stretch.

What chili should you use for kids?

Remove the seeds from the green chili, since that's where most of the heat lives. You can also swap it for a small amount of green bell pepper to keep the color without the kick.

Can the potato curry be made the day before?

Yes, it actually tastes better reheated the next day once the flavors have had time to meld. Warm it gently in a saucepan, adding a little water if it has thickened too much.

How long does it take to make a Mughlai paratha with potato curry?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Mughlai paratha with potato curry?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Mughlai paratha with potato curry cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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