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Main Ingredients | Eggs, Pav bhaji masala |
Cuisine | Indian, Fusion |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non-Veg |
Ingredients
- 8 eggs
- 2 tablespoons + 2 teaspoons pav bhaji masala
- 8 pavs butter toasted to serve
- 1½ tablespoons oil
- 3 tablespoons+ 8 teaspoons butter
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 medium tomato, finely chopped
- 1 cup tomato puree
- ½ cup carrot, grated
- 1 medium green capsicum, finely chopped
- 2 medium potatoes boiled, peeled and mashed
- Salt to taste
- 1½ tablespoons fresh coriander leaves + for garnish
- 1 cup mozzarella cheese, grated
Method
- Heat oil in a non-stick pan, add 2 tbsps butter and let it melt. Add onion and sauté till golden brown.
- Add ginger-garlic paste and sauté for 2 minutes or till the raw smells disappear. Add tomato and sauté till it turns pulpy.
- Add tomato puree, mix well and cook till the mixture thickens. Add carrot and capsicum, mix well and sauté for 1 minute.
- Add potatoes, salt and 2 tbsps pav bhaji masala, mix well and cook for 1-2 minutes.
- Add 1 cup water and mix well. Mash the mixture with a masher till well combined. Cook for 1-2 minutes.
- Add 1 tbsp butter, coriander leaves and mix well. Take it off the heat.
- Break eggs into a bowl, add salt and 1 tsp pav bhaji masala and whisk till well combined.
- For each portion, heat 2 tsps butter in another non-stick pan, and let it melt. Add a portion of the egg mixture and spread it evenly.
- Place a portion of the bhaji on one half of the omelette and sprinkle grated mozzarella cheese over it, cover it with the remaining half of the omelette. Cook for a few seconds and take it off the heat. Similarly, make more potions.
- Transfer the stuffed omelette onto a serving plate, garnish with coriander leaves and serve hot with pavs.
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