A wholesome and comforting breakfast from Odisha, this dish combines flattened rice (poha) with a medley of tender, boiled vegetables. It's lightly spiced with the unique aroma of pancha phutana, incredibly healthy, and comes together in one pot.
Prep15 min
Cook20 min
Servings4
Serving size: 1.5 cups
312cal
5gprotein
49gcarbs
11g
Ingredients
2 cup Thick Poha (also known as Jada Chuda)
150 g Potato (peeled and cut into 1/2-inch cubes)
100 g Brinjal (cut into 1/2-inch cubes)
75 g Raw Papaya (peeled and cut into 1/2-inch cubes)
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
Gut-friendly Chuda Santula with an aromatic, protein-packed omelette. A wholesome and tasty start!
This odia dish is perfect for breakfast. With 546.44 calories and 21.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (or to taste)
2 cup Water (for boiling vegetables)
2 tbsp Vegetable Oil
1 tsp Pancha Phutana (Odia five-spice blend)
2 pcs Dried Red Chili (broken in half)
3 tbsp Fresh Coconut (grated)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Poha & Vegetables
Place the thick poha in a large colander. Rinse it under cold running water for about 30-40 seconds, moving it around with your fingers. Do not soak. Set aside to drain completely.
Meanwhile, wash, peel, and chop the potato, brinjal, raw papaya, and pumpkin into uniform 1/2-inch cubes. Finely chop the tomato.
2
Boil the Vegetables
In a wide, heavy-bottomed pan or kadai, combine all the chopped vegetables (potato, brinjal, papaya, pumpkin, tomato).
Add 2 cups of water, grated ginger, slit green chilies, turmeric powder, and salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pan, and let it simmer for 10-12 minutes.
Cook until the vegetables are fork-tender but still hold their shape. Avoid overcooking them into a mush.
3
Prepare the Tempering (Tadka)
While the vegetables are cooking, heat the vegetable oil in a small tadka pan over medium heat.
Once the oil is hot, add the pancha phutana. Allow the seeds to crackle and become fragrant, which should take about 30-40 seconds.
Add the broken dried red chilies and sauté for another 10-15 seconds until they darken slightly. Be careful not to burn the spices. Immediately turn off the heat.
4
Combine and Finish
Carefully pour the hot tempering over the cooked vegetables in the kadai and mix gently.
Add the drained poha and the fresh grated coconut to the vegetable mixture.
Gently fold everything together until the poha is evenly coated with the vegetables and spices. Use a light hand to prevent the poha flakes from breaking.
Cover the pan and cook on low heat for 2-3 minutes, allowing the poha to steam and absorb all the flavors.
5
Garnish and Serve
Turn off the heat. Fluff the Chuda Santula gently with a fork.
Garnish with freshly chopped coriander leaves and serve hot.
235cal
16gprotein
5gcarbs
16gfat
Ingredients
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
