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Masala Omelette Sandwich Recipe

Masala Omelette Sandwich Recipe

Masala Omelette Sandwich Recipe: On a Sunday, there aren’t so many things that can pull me out of bed. On the other hand, when it comes to breakfast, this masala omelet seems to have a peculiar magnetic pull against me. I am in awe of how a dinner that consists of only a few basic components can be so satisfying. During the whisking process, vegetables are mixed into the eggs, and some spices are added for good measure. You have a tasty omelet that packs quite a punch after only a few minutes of cooking on a hot pan.

The masala omelet sandwich is a popular choice for a speedy snack in the majority of homes, as well as on long-distance trains that serve passengers traveling across India. It is common practice for street omelet stalls to add a little chaat masala on the final dish before serving it boiling hot from their cast iron flat pans that have seen a lot of use.

In a traditional masala omelet, the typical ingredients are onions, tomato, coriander leaves, and green serrano chiles. However, you are free to include bell peppers in very little quantities or to completely exclude tomatoes from the recipe. Simply add a couple of pieces of bread that has been buttered, and you will have a healthy breakfast ready for you in a matter of minutes.

Masala Omelette Sandwich Recipe Ingredients

  • 4 large eggs
  • Kosher salt
  • 1/2 teaspoon red chile powder
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 to 3 small green chiles (such as Thai bird chiles) slit lengthwise
  • 1 1/2 tablespoons finely chopped yellow onion
  • 1 tablespoon finely chopped tomato
  • 1 tablespoon vegetable oil, divided


  1. While whisking the eggs, add a little bit of salt. Chili powder, cilantro, chilies, onion, and tomato should be added to the meal. For approximately two minutes, whisk the mixture until it becomes frothy and aerated.

  2. Over medium heat, bring a half tablespoon of oil to a shimmering state in a nonstick skillet with a heavy bottom and a diameter of ten inches. The bottom should be set and golden brown after approximately one minute of frying over medium heat. Gently pour in half of the omelette mixture and fried it until it is set. After about a minute, flip the food over carefully and continue to fry it until the second side is golden brown. Immediately transfer to a platter and keep warm. Use the leftover oil and egg mixture to repeat the process. Serve as soon as possible.

Special Equipment

Heavy-bottomed non-stick 10-inch skillet, bowl for whisking

16g FAT

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