Masala omelette with parathas

Summary Not available

  • 5 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 green chillies
  • 1 large onion (finely chopped (200g))
  • 2 tbsp fresh coriander (roughly chopped)
  • 5 tsp powder
  • 5 tsp ground turmeric
  • 4 free-range eggs
  • salt (to taste)
  • 3 tbsp or butter (for frying)
  • 1 tsp lemon juice (to serve)
  • chapatti flour (plus extra for dusting)
  • 2 tbsp vegetable oil
  • 160 –170ml water
  • or butter (melted)
  1. To make the parathas, put the flour in a mixing bowl and add the oil and salt to taste

  2. Pour in the water a little at a time, mixing with a spoon or your fingers, until it starts to come together

  3. Knead well to form a smooth dough

  4. Cover with cling film and leave to rest for 10 minutes

  5. Divide the dough into eight equal portions

  6. Roll out each portion into a 15cm/5in diameter circle

  7. Spread a little melted ghee over the paratha and dust with a little flour

  8. Fold it in half

  9. Spread a little more ghee followed by a little more flour and fold it into a quarter

  10. Using very little flour to dust, roll it out again to around 18cm/7in diameter

  11. Heat the frying pan over a low heat

  12. Fry each paratha for 1–2 minutes

  13. Turn it over and fry for a further 2 minutes, until there are brown speckles across it

  14. Spread ½ teaspoon of melted ghee over the top and flip it over, adding more ghee to the top

  15. Cook for 30 seconds

  16. Keep warm while you make the rest of the parathas

  17. To make the omelette, grind the cumin, coriander seeds and chillies in a pestle and mortar to a coarse paste

  18. Place in a mixing bowl and add the onion, fresh coriander, chilli and turmeric

  19. Mix and add salt to taste

  20. Break in the eggs and whisk lightly

  21. Heat 1 tablespoon of oil in a large, non-stick frying pan

  22. Pour in half the egg mixture, making sure you distribute it evenly across the pan

  23. Cook for 2 minutes on a medium heat, until it sets, is light brown and slightly crisp around the edges

  24. Flip the omelette over, press lightly with the back of a spatula and cook for 2–3 minutes more

  25. Set aside and keep warm

  26. Repeat to make the second omelette

  27. Serve immediately, sprinkled with lemon juice, with the parathas

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