Servings : Serves 1
This bizarrely named dish is a very popular street food in India, quick and easy to prepare and tastes superbly delicious. It works beautifully for breakfast, but is equally enjoyable as a quick lunch or dinner.
- 1 egg (use 2 if you are particularly hungry)
- 1 tbsp oil
- 2 tbsp fresh coriander, finely chopped
- 2 tbsp onion, finely chopped
- 1 green chilli, finely chopped
- 2 pinches red chilli powder
- 2 pinches cumin powder
- 2 pinches turmeric powder
- 2 pinches garam masala powder
- 2 pinches chaat masala
- salt and pepper to taste
- 2 pav buns or small dinner rolls (even 1 long bun will work)
If you are making this for little ones OR prefer less heat, you can omit the extra spices.
Heat half the oil in a tawa or frying pan, then add the onions, fresh coriander and green chilli. Crack open the eggs over this mixture and then lightly scramble the yolks. Sprinkle a pinch each of all the mentioned powdered spices and season lightly with salt and pepper.
Split the dinner rolls almost all the way through and open them up, but leave the edges connected. Place these butterflied rolls over the still runny eggs and then using a potato masher, press down gently on the rolls to flatten them into the eggs. Allow the eggs to cook for a couple of minutes. Sprinkle a pinch each of the powdered spices as well as the salt and pepper over the bread and drizzle the remaining half of the oil, then flip the omelette over and gently press down again to ensure the outside of the bread is crispened up slightly and the egg is fully cooked.
Split the bread-omelette along the bread seam and fold it over in half. Serve hot with a cup of steaming chai.