Street-Style Spicy Bread OmeletteEgg

1

Combine garlic cloves, chopped ginger, green chillies, roasted Bengal gram, sugar, salt, cumin seeds, fresh coriander, and mint leaves in a mixer jar.

2

Squeeze in the lemon juice and add a little water to facilitate grinding.

3

Blend until you achieve a thick, smooth paste. If it is too coarse, add another teaspoon of water and blend again. Set aside.

1

In a large bowl, mix finely chopped onions, chopped green chillies, coriander leaves, salt, and pepper powder. Combine well.

2

In a separate bowl, crack open the eggs, add a pinch of salt and pepper, and whisk thoroughly.

3

Pour the whisked eggs into the onion mixture bowl and stir to combine.

1

Heat a tawa (or pan) over medium heat and smear it with butter (or ghee).

2

Once the butter is hot and sizzling, pour the egg mixture onto the tawa and spread it evenly.

3

After about 1–2 minutes, when the bottom is slightly set but the top is still slightly gooey, place two bread slices side-by-side on top of the omelette.

4

Apply a little more butter on the top of the bread slices.

5

Gently press the bread slices into the omelette. Once the bottom side of the omelette is firm and cooked, carefully flip it over.

6

Press down to ensure everything is cooked evenly. Cook for another 2–3 minutes.

1

Flip the omelette back over so the bread side is facing up.

2

Smear the prepared green chutney generously over the bread slices.

3

Fold the sides of the omelette inward over the bread to tuck them in.

4

Shift one bread slice onto the other and press gently to form a sandwich.

5

Your bread omelette is ready! Serve hot as is, or cut into smaller pieces and garnish with tomato ketchup and fresh coriander.