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.
Prep5 min
Cook10 min
Servings2
Serving size: 1 omelette
235cal
16gprotein
5gcarbs
16g
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.)
A classic Indian breakfast, this savory Besan Bread Toast is crispy on the outside and soft within. Bread slices are dipped in a flavorful spiced chickpea flour batter loaded with fresh vegetables and pan-fried to a perfect golden-brown. It's a quick, satisfying, and protein-rich meal perfect for any time of day.
Discover the rich, authentic taste of homemade tomato ketchup with a delightful Indian twist. This recipe combines ripe tomatoes with aromatic ginger, garlic, and a hint of garam masala for a sweet, tangy, and subtly spiced condiment. Far superior to store-bought versions, it's perfect for pairing with everything from fries and burgers to samosas and pakoras.
About Masala Omelette, Bread Toast and Tomato Ketchup
Perfectly spiced, protein-packed masala omelette with toast – quick to make for busy mornings!
This indian and north_indian dish is perfect for breakfast. With 619.17 calories and 31.5g of protein per serving, it's a muscle-gain option for your meal plan.
fat
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.
4
Fold and Finish
When the top is about 80% set but still slightly moist, use a spatula to gently fold the omelette in half.
Press down lightly and cook for another 30-60 seconds, until the omelette is cooked through to your liking.
5
Serve and Repeat
Carefully slide the finished omelette onto a plate. Garnish with a sprinkle of fresh coriander.
Wipe the pan clean, add the remaining 1 teaspoon of ghee, and repeat the process with the rest of the egg mixture to make the second omelette.
Serve immediately with buttered toast or pav (Indian bread rolls).
334cal
14gprotein
49gcarbs
10gfat
Ingredients
1 cup Besan (Also known as gram or chickpea flour)
8 slices Whole Wheat Bread (Brown or multigrain bread also works well)
1 small Onion (finely chopped)
1 small Tomato (deseeded and finely chopped)
2 piece Green Chili (finely chopped, adjust to taste)
2 tbsp Cilantro (freshly chopped)
0.5 tsp Ajwain (Also known as carom seeds)
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Use Kashmiri variety for a vibrant color)
0.25 tsp Garam Masala (Optional, for extra warmth)
0.75 tsp Salt (adjust to taste)
0.75 cup Water (add gradually to achieve a thick, coating consistency)
4 tbsp Sunflower Oil (for shallow frying)
Instructions
1
Prepare the Batter
In a medium mixing bowl, combine the besan, ajwain, turmeric powder, red chili powder, garam masala, and salt. Whisk for 30 seconds to mix the dry ingredients thoroughly.
Add the finely chopped onion, tomato, green chilies, and cilantro to the bowl. Stir to combine with the flour mixture.
Gradually pour in the water while whisking continuously for 1-2 minutes to create a smooth, thick, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon.
Let the batter rest for 5-10 minutes. This allows the besan to hydrate and the flavors to meld.
2
Coat and Cook the Toast
Place a non-stick skillet (tawa) or a frying pan over medium heat. Once hot, add about 1 teaspoon of oil and spread it evenly.
Take one slice of bread and give the batter a quick stir. Dip the bread slice into the batter, ensuring both sides are evenly coated. Do not let the bread soak; a quick dip is sufficient.
Gently lift the coated bread slice, allowing any excess batter to drip off, and immediately place it on the hot pan.
Cook for 2-3 minutes on the first side, until the bottom is golden brown and crisp. You can drizzle a little more oil around the edges if needed.
1 kg Tomatoes (Ripe and red, preferably Roma or plum, roughly chopped)
150 g Onion (About 1 medium, roughly chopped)
4 cloves Garlic (Roughly chopped)
1 inch Ginger (Peeled and roughly chopped)
100 g Granulated Sugar (Adjust to taste)
120 ml White Vinegar (Standard 5% acidity)
1.5 tsp Fine Sea Salt (Divided, adjust to taste)
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
0.25 tsp Garam Masala (For a subtle warm spice flavor)
1 tbsp Vegetable Oil (Or any neutral cooking oil)
Instructions
1
Sauté Aromatics (5 minutes)
Heat vegetable oil in a heavy-bottomed, non-reactive pot (like stainless steel or enamel-coated cast iron) over medium heat.
Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
2
Cook Tomatoes (20 minutes)
Add the chopped tomatoes and 1 teaspoon of the salt to the pot. The salt will help draw out moisture from the tomatoes.
Stir well, cover the pot, and reduce the heat to medium-low. Cook for 15-20 minutes, until the tomatoes are completely broken down and mushy.
3
Blend and Strain (10 minutes)
Turn off the heat and let the mixture cool slightly for 10-15 minutes. This prevents hot splatters and steam buildup in the blender.
Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and blend until perfectly smooth.
Place a fine-mesh sieve over a clean bowl or another pot. Pour the puree through the sieve, using a spatula or the back of a spoon to press the liquid through. This crucial step removes seeds and skins, ensuring a silky-smooth texture. Discard the solids left in the sieve.
Carefully flip the toast using a spatula and cook the other side for another 2-3 minutes until it is also golden brown and the batter is fully cooked through.
3
Repeat and Serve
Remove the cooked toast from the pan and place it on a wire rack to maintain its crispness. Avoid stacking them on a plate.
Repeat the process for the remaining bread slices, adding about 1 teaspoon of oil to the pan for each new toast.
Serve the Besan Bread Toast hot, either whole or cut diagonally. It pairs wonderfully with tomato ketchup, green chutney, or a cup of hot masala chai.
4
Simmer and Thicken (25 minutes)
Return the strained tomato puree to the pot and place it over medium-low heat.
Stir in the sugar, white vinegar, Kashmiri red chilli powder, garam masala, and the remaining 1/2 teaspoon of salt.
Bring the mixture to a gentle simmer. Cook uncovered for 20-25 minutes, stirring frequently to prevent it from sticking to the bottom. Be cautious as the thick sauce may splutter.
To check for doneness, place a small spoonful on a cold plate. It should hold its shape and not have a watery ring form around the edge.
5
Cool and Store
Once thickened to your liking, remove the pot from the heat and let the ketchup cool completely to room temperature. It will thicken further as it cools.
While it cools, sterilize a glass bottle or jar by boiling it in water for 10 minutes or running it through a hot dishwasher cycle. Ensure it is completely dry.
Pour the cooled ketchup into the sterilized, airtight container. Store in the refrigerator for up to 4 weeks.
