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Sunday morning masala omelette

Sunday mornings are about being lazy, recovering from the revelry from the night before and a day to recharge you batteries fr the coming week. For me the best part is a lovely breakfast, or brunch, slow lazy, and chasing the hair-of-the-dog. This is the omelette that makes my Sunday special.

I spent my college days in Mumbai, and right outside the gate was a small stand that mede these omelettes. Being a student and forever poor, a few of us would scrape up a few rupees and indulge in this omelette. Hot from the oils and stove, spicy, loaded with flavour and packed between slices of soft white bread, we would scarf down this sandwich always wanting more. Here is the classic recipe from the streets.

The eggs are barely enough to hold the ingredients together. The spices can be adjusted to you palate, from super spicy to mild, and the flavours come together beautifully. The grease and protein soak up the hangover and the white bread give a boost of energy. This is a sandwich I crave. As a variation add a few slices of cheese.

This is one of those cookbooks that I looked at for a long time and finally decided to get. It is a wonderful cookbook filled with flavours from across the globe. Each recipe turns out superb, but be prepared to get lots of new ingredients on your shelf and spend some time in the kitchen. I highly recommend this book for those who are looking for those different flavours.

For more delicious recipes from this cookbook click here.



Ingredients:

For 1 large omelette:

2 eggs

2 tablespoons tomatoes, finely diced

4 tablespoons onions, finely diced

1-2 green chillies, minced, or to taste

1/4 teaspoon turmeric

1/4 teaspoon pepper

Salt, to taste

1/2 teaspoon chilli powder, or to taste


2 yablespoons oil

Sliced cheese (optional)


To serve:

maggie Hot & Sweet ketchup

Tomato ketchup

White bread or baguettes

Butter


Add all the igredients to a bowl and beat with a fork or blender till you get a light foam.


Heat the oil in a large frying pan and pour the egg mix into the pan. Smooth out evenly distributing the vegetables. Cook on medium-low heat till the eggs are set, about 4-5 minutes. The eggs need to cook slowly or else you will burn the outside and the inside will be raw.


Fold the omelette in half and press down gently with a spatula. cook for 2 more minutes and then carefully flip the egg over. cook for an additional 2 minutes making sure the center is well cooked.


Slide off the pan onto plain or toasted white bread. Layer with cheese if desired. Serve immediatey.

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