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Aloo Bhujia Omelette
Main ingredients | Aloo bhujia, Eggs, Ginger, Green chillies, Onion, Tomato, Red chilli powder, Coriander powder, Cumin powder |
Cuisine | Fusion |
Course | Snack |
Prep time | 10-15 minutes |
Cook time | 40-45 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Non veg |
Ingredients
- 1 cup aloo bhujia
- 8 eggs
- Salt to taste
- 2 tablespoons oil
- 4 teaspoons finely chopped ginger
- 2-3 green chillies, chopped
- 1 large onion, finely chopped
- 1 large tomato, finely chopped
- 4 pinches of turmeric powder
- 2 tablespoons red chilli powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 4 tablespoons chopped fresh coriander leaves
- Toasted white bread slices to serve
- Tomato ketchup to serve
Method
- To make one portion, break in 2 eggs and put into a bowl. Add salt and whisk well.
- Heat ½ tbsp oil in a non-stick shallow pan. Add 1 tsp ginger, ¼ green chillies, ¼ chopped onion, ¼ chopped tomato and salt, mix well and sauté for 1-2 minutes.
- Add a pinch of turmeric powder, ½ tsp red chilli powder, ¼ tsp cumin powder and ½ tsp coriander powder and mix well. Cook for 1-2 minutes.
- Add ¼ cup aloo bhujia and mix till well combined. Add 1 tbsp coriander leaves and mix.
- Pour the whisked eggs over this mixture and spread the mixture evenly. Cook on medium heat for 2-3 minutes. Flip the omelette and cook the other side for 1-2 minutes. Fold in half and transfer onto a serving plate. Make more omelettes similarly.
- Serve hot with toasted bread slices and tomato ketchup.
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