Bread Omelette with Kachori Masala

Instructions

1. 1

   Prepare the Kachori Masala

   • In a small, dry pan over low-medium heat, toast the coriander seeds, fennel seeds, cumin seeds, and black peppercorns for 2-3 minutes until they become aromatic. Stir frequently to prevent burning.
   • Remove the spices from the heat and allow them to cool completely.
   • Transfer the cooled spices to a spice grinder or mortar and pestle and grind to a coarse powder.
   • In a small bowl, combine the ground spices with amchur powder, hing, red chili powder, and 1/4 tsp of salt. Mix well. This recipe uses 1.5 tsp of the masala; store the remainder in an airtight container for future use.
2. 2

   Create the Omelette Batter

   • In a wide, shallow bowl (large enough to easily dip a slice of bread), crack the 4 eggs.
   • Add the finely chopped onion, tomato, green chili, and coriander leaves.
   • Sprinkle in 1.5 tsp of your freshly prepared kachori masala, turmeric powder, and the remaining 1/2 tsp of salt.
   • Whisk everything together vigorously for about a minute until the mixture is well-combined and slightly frothy.
3. 3

   Cook the First Bread Omelette

   • Heat 1 tbsp of butter in a non-stick skillet or tawa over medium heat until it melts and sizzles.
   • Pour half of the egg mixture into the pan and let it spread into an even circle.
   • Quickly dip two slices of bread, one at a time, into the egg mixture remaining in the bowl, coating both sides. Do not let them soak for too long.
   • Place the coated bread slices side-by-side onto the omelette cooking in the pan.
   • Cook for 2-3 minutes, until the bottom of the omelette is set and golden brown.
   • Using a wide spatula, carefully flip the entire assembly (omelette and bread together).
   • Cook for another 1-2 minutes until the bread is toasted and the egg is fully cooked through.
   • Fold one bread slice over the other to form a sandwich. Press gently and cook for 30 seconds more to seal.
4. 4

   Finish and Serve

   • Slide the finished bread omelette onto a serving plate.
   • Repeat the cooking process with the remaining 1 tbsp of butter and the other half of the egg mixture to make the second bread omelette.
   • Serve immediately while hot, accompanied by tomato ketchup or green chutney.