Masala omelette with parathas

Masala omelette with parathas
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Masala omelette with parathas

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Keyword: 10-30 min, Egg
Person: 2
Calories: 532kcal

Materials

  • 5 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 green chilies
  • 1 large onion finely chopped (200g)
  • 2 tbsp fresh coriander roughly chopped
  • 5 tsp powder
  • 5 tsp Turmeric powder
  • 4 free-range eggs
  • salt to taste
  • 3 tbsp butter for frying
  • 1 tsp Lemon Juice to serve
  • chapatti flour plus extra for dusting
  • 2 tbsp oil
  • 160 –170ml water or butter melted

Instructions

  • To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste
  • Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together
  • Knead well to form a smooth dough
  • Cover with cling film and leave to rest for 10 minutes
  • Divide the dough into eight equal portions
  • Roll out each portion into a 15cm/5in diameter circle
  • Spread a little melted ghee over the paratha and dust with a little flour
  • Fold it in half
  • Spread a little more ghee followed by a little more flour and fold it into a quarter
  • Using very little flour to dust, roll it out again to around 18cm/7in diameter
  • Heat the frying pan over a low heat
  • Fry each paratha for 1–2 minutes
  • Turn it over and fry for a further 2 minutes, until there are brown speckles across it
  • Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top
  • Cook for 30 seconds
  • Keep warm while you make the rest of the parathas
  • To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste
  • Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric
  • Mix and add salt to taste
  • Break in the eggs and whisk lightly
  • Heat 1 tablespoon of oil in a large, non-stick frying pan
  • Pour in half the egg mixture, making sure you distribute it evenly across the pan
  • Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges
  • Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more
  • Set aside and keep warm
  • Repeat to make the second omelette
  • Serve immediately, sprinkled with lemon juice, with the parathas

Notes

No extra notes

Nutrition

Calories: 532kcal | Carbohydrates: 20g | Protein: 17g | Fat: 45g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 384mg | Sodium: 488mg | Potassium: 604mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1207IU | Vitamin C: 14mg | Calcium: 245mg | Iron: 7mg

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