Mamlette’r Jhol : Soft And Spongy Omelette In Bengali Curry
Image Credit: Mamlette'r Jhol/youtube

Omelette is widely consumed across the globe, especially in a typical American curry breakfast. It is generally eaten with toasted bread, leafy-greens, mushrooms, cherry tomatoes and so on. However, in India, omelettes have countless variations, and Mamlette’r Jhol is one such variation of omelette from Bengal. Instead of preparing a basic dish that requires frying the beaten eggs in oil, this shahi and spicy omelette curry recipe is a perfect variation to treat yourself.  Here, the omelette is prepared by whisking the yolks and egg whites  separately. And then the potato curry is cooked with rich and fragrant blend of spices. 


Mamlette’r Jhol features fluffy and soft Omelette immersed in a spicy and juicy potato curry. Mamlette’r is a Bengali name for omelette and jhol stands for runny curry.  It is a simple, delicious and comforting meal. Omelette was first prepared in Ancient Persia. But the combination of Omelette Curry originated in India. The dish is simple and fuzz-free to cook. It can be prepared with some common and easily available ingredients. So savour the wonderful fusion at Home!


To prepare the Omelette

1. 6 Eggs

2. 3 Green Chillies, finely chopped

3. 2 gm Ginger, finely chopped

4. 40 gm Onions, thinly sliced

5. 2 gm Salt

6. 15 gm Mustard Oil

7. 80 gm Potatoes (boiled and mashed)

To prepare the Curry

1. 25 gm Mustard Oil

2. 3 Bay leaves

3. 3 dried Red chillies

4. 4 Cardamom

5. 1 Cinnamon

6. 4 Cloves

7. 1 teaspoon Cumin seeds

8. 200 gm Onions, thinly sliced

9. 5 gm Garlic paste

10. 30 gm Ginger paste

11. 2 gm Cumin powder

12. 2 gm Coriander powder

13. 2 gm Turmeric powder

14. ½ teaspoon Kashmiri Red Chilli powder

15. 5 Green Chillies

16. 60 gm Tomatoes, roughly chopped

17. 200 gm Potatoes (boiled)

18. 12 gm Sugar

19. 22 gm Salt

20. 650 gm Hot water

21. 1 pinch Shahi Garam Masala


1. Omelette

2. Break the eggs and separate yolks from egg whites. Keep them in different bowls.

3. Whisk the egg whites until it turns foamy and opaque in order to produce a fluffy, soft, and spongy omelette. 

4. Now, add 3 green chillies, finely chopped ginger, onions, and salt in the bowl containing yolk. Combine well to form the mixture. Now add this mix to the foamy egg white bowl, gently.

5. Mix slowly using a spatula while deflating as few air bubbles as possible.

6. Take a saucepan and heat mustard oil over low flame. Pour the omelette batter to the preheated pan. Add the mashed potatoes in small portions. 

7. Now, cover and cook for 30 minutes on the stove at lowest heat.

* If Baking – Cook the omelette in a preheated 180°C oven for 15 minutes. 

8. Take out the spongy omelette and divide it into 8 pieces. Keep aside and prepare to make curry (jhol).


1. Make a masala paste combining cumin powder, coriander powder, turmeric powder, and Kashmiri red chilli powder with hot water. Keep aside.

2. In a large skillet, heat the mustard oil and add dried red chillies, bay leaves, cardamom, cinnamon, cloves and cumin seeds. 

3. Add in the onions followed by the sugar and cook for 8 minutes over medium heat.

4. Add the ginger paste, green chillies, garlic paste, and tomatoes. Keep mixing. Cook for 6 minutes or until tomatoes are soft. Add the masala paste and mix well.

5. Add some water and keep stirring.

6. Now, add the boiled potatoes and water to make curry.

7. Place in the omelette pieces. Cook for 10 min and let the curry come to a boil.

8. Add shahi garam masala and allow to sit.

9. Serve hot with steamed rice or rotis.

So enjoy the Mamlette’r Jhol and don’t restrict omelette to be consumed in the same-old manner. Add some spice and gravy to it for a distinct flavour!