Street-Side Indian Masala Omelette
A boldly spiced, golden-edged omelette bursting with diced onions, tomatoes, green chilies, and fresh coriander — the kind you'd find sizzling on a smoky tawa at any Indian street corner. Crispy on the outside, fluffy within, and folded around itself with irresistible swagger.
Ingredients
- 2 large eggs
- 1 small onion, finely diced
- 1 small tomato, finely diced and seeded
- 1-2 green chilies, finely chopped
+ 9 more ingredients
Instructions
Crack the eggs into a bowl. Add the turmeric, red chili powder, cumin powder, salt, and black pepper. Beat vigorously with a fork until well combined and slightly frothy.
Add the diced onion, tomato, green chilies, and most of the cilantro (save some for garnish) directly into the beaten egg mixture. Stir to combine.
Heat oil or butter in a non-stick or cast iron pan over medium-high heat until it shimmers.
Pour the entire egg-vegetable mixture into the hot pan. Tilt the pan to spread the mixture evenly into a round shape.
Let it cook undisturbed for about 1-2 minutes until the bottom sets and turns golden. The edges should start to look crispy.
Using a wide spatula, flip the omelette confidently in one motion. Cook the other side for another 1-2 minutes until golden brown.
For the street-style fold, fold the omelette in half or into thirds while still in the pan. Press gently with the spatula for a few seconds.
Slide onto a plate, scatter the reserved cilantro on top, and serve immediately with buttered toast or soft pav and a side of ketchup or spicy green chutney.
Nutrition Estimate
Per serving • Estimated by Blinner AI