This flaky paratha croque monsieur recipe upgrades the classic with a cheesy curried béchamel
Any bread-based ingredient is a lifesaver in the freezer, and these flaky parathas make an unusual but delicious base for our version of the croque monsieur.
Gruyère is the traditional choice but we have used a sharp Cheddar to amplify the curried béchamel. This is a great weekend lunch served with a leafy green salad on the side.
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Yields:
2
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Ingredients
25 g unsalted butter
1 Tbsp. curry powder
1 Tbsp. frozen garlic
25 g plain flour
160 ml whole milk
3 Tbsp. fresh coriander, finely chopped
2 frozen parathas (we used Shana)
75 g grated Cheddar
2 slices thick-cut ham
2 Tbsp. vegetable oil
1 small shallot, finely chopped
1 tsp. mustard seeds
1 tsp. Kashmiri chilli powder
2 eggs
Directions
Step 1Preheat the oven to 220°C (200°C fan) mark 7. Start with the béchamel. Heat the butter in a saucepan until melted. Add the curry powder and half the garlic and cook for 2–3min until fragrant. Stir in the flour and cook for 1–2min until it smells biscuity. Gradually pour in the milk, whisking constantly until you have a thick sauce. Stir in half the coriander and season to taste.
Step 2Cook the parathas according to pack instructions. Lay on a board and spread a layer of béchamel on each. Sprinkle over most of the cheese and top each with a slice of ham. Add another thin layer of béchamel over the ham, then finish with another sprinkle of cheese. Carefully place on to a lined baking tray and bake for 10–15min until golden and bubbling.
Step 3Meanwhile, heat the oil in a non-stick frying pan over a medium heat. Cook the shallot for 2min, then stir in the remaining garlic, mustard seeds and Kashmiri chilli powder. Cook for another 1–2min until the mustard seeds begin to pop. Push the spices to the side of the pan and cook the eggs to your liking.
Step 4Serve the parathas topped with a fried egg, drizzled with the spiced oil and scattered with the remaining coriander.
GH TIP
Mix up the flavours by adding different cheeses or upping the spice in the oil. Try adding cumin, coriander or a pinch of chilli flakes for more heat.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
