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The great "Indian" stuffed omelette

Updated: Oct 13, 2021

I grew up in Mumbai eating greasy and spicy (very spicy) omelettes served with soft fried bread off the street vendors, those were the days! We did not worry about hygiene, the omelettes were cooked on an ancient blackened frying "tawa" that was probably never washed, or the stinky old oil, it was all about the fabulous flavors. After years of playing in the kitchen, here is my version, slightly more upscale, but the essence is the same, spicy and herbed, this omelette has just enough eggs to bind it all together.

The street version is not stuffed, but all the ingredients are cooked together with the eggs. My version is different as I cook the stuffing with lots of cilantro, the herbs infuse the eggs with some brightness. Yes, there are lots of chilies, green and chili powder, but this is what makes this omelette addictive. The standard everyday spices of the Indian kitchen make this a comfort dish. In addition, I love Maggie Hot and Sweet sauce, it is my favorite ketchup ever and always in the fridge. The additional spice and sweet from the ketchup make this omelette pop. Do not be intimidated by the long list of ingredients, these are everyday ingredients in any Indian kitchen and the steps are quite simple.

For more recipes that I have created, click here.


2-3 tablespoons butter or oil

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 small potato or paneer piece, finely diced

1/2 teaspoon pepper

Salt and pepper, to taste

1 onion, finely diced

12-15 green chilies, finely sliced into circles, or to taste, Thai, serrano or mild green chilies

1 small tomato, finely diced (optional)

1 bunch cilantro, leaves and tender stems, washed well and finely minced

1/2 teaspoon pepper

Salt and pepper, to taste

4 eggs, organic and cage-free please!

1/4 teaspoon pepper

Salt, to taste

1/2 teaspoon chili powder, or to taste

A pinch or 2 of garam masala

1/4 teaspoon garlic paste (optional)

1/4 teaspoon ginger paste (optional)

Sliced cheddar cheese (optional)

Toast, chappatis or naans

Maggi Hot and Sweet sauce, or any masala ketchup or plain ketchup of choice

Note: this is not a paid sponsorship.

Heat the butter/oil in a wide frying pan on medium low heat. Add the mustard seeds and cumin seeds and sauté for 20 seconds, As soon as the mustard seeds begin to pop, add the salt, pepper and potatoes and sauté till the potatoes are browned all over, about 3-4 minutes, depending on the size of the dice. I cover the pan with a lid so the potatoes cook faster and toss them every minute or so to get them evenly colored.

Add the onions and chilies and sauté for an additional 2-3 minutes till the onions are soft and translucent and starting to take on some color. If using the tomato, add now and sauté for 2 minutes till the juices have evaporated. Add the cilantro and sauté for an additional minute till the cilantro is wilted. Toss the mix well to evenly distribute the cilantro. Remove from the pan and set aside. Keep the frying pan for the next step.

Beat the eggs with the pepper salt, chili powder, garam masala, garlic and ginger pastes (if using) till slightly foamy. Pour the egg mix into the same pan adding a ouch more oil if needed. Sauté on a low flame. Add the cooked filling to one half of the omelette, do not overstuff, you will use the left over stuffing later. Add the cheese, if using, on top. When the bottom is cooked and beginning to get firm, fold the eggs over the stuffing gently pressing down. Cover the pan with a tight lid and continue to sauté on low heat for another 2 minutes. The eggs in the center should now be fully cooked.

Slide of the pan onto a dish and serve immediately with any extra stuffing, toast and ketchup.

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