Anda Pav

Instructions

1. 1

   Prepare the Omelette Mixture

   • In a large mixing bowl, crack the 8 eggs. Whisk them vigorously for 1-2 minutes until they are light, frothy, and pale in color. This incorporates air and makes the omelette fluffy.
   • To the whisked eggs, add the finely chopped onion, deseeded tomato, green chilies, and coriander leaves.
   • Season the mixture with turmeric powder, red chilli powder, garam masala, and salt.
   • Whisk everything together until all the ingredients are evenly distributed.
2. 2

   Cook the Omelettes

   • Heat a flat non-stick pan (tawa) or a skillet over medium heat. Add 1/2 tablespoon of butter and let it melt and coat the pan.
   • Pour a quarter of the egg mixture (enough for one omelette) onto the hot pan. Let it spread naturally into a round shape.
   • Cook for 2-3 minutes, until the edges start to set and the bottom is golden brown. You will see the top becoming less liquid.
   • Carefully flip the omelette using a spatula and cook for another 1-2 minutes on the other side until fully cooked.
   • Fold the omelette in half and slide it onto a plate. Repeat this process with the remaining butter and egg mixture to make 3 more omelettes.
3. 3

   Toast the Pav

   • Using a serrated knife, slit each pav horizontally through the center, but do not cut all the way through. Keep one side attached like a hinge.
   • Melt the remaining 2 tablespoons of butter on the same pan over low-medium heat.
   • Place the pav, cut-side down, onto the melted butter. Toast for 1-2 minutes, pressing down gently, until they are golden brown and slightly crisp.
   • Flip and toast the outer sides for 30 seconds if desired.
4. 4

   Assemble and Serve

   • Carefully open a warm, toasted pav.
   • Place one freshly made, folded omelette inside the pav.
   • Press down gently to secure it. Serve immediately while hot, optionally with a side of green chutney or tomato ketchup.