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 Maharashtrian flatbread, known for its soft texture and delicate layers. This folded chapati, made with whole wheat flour, is perfect for scooping up curries and dals, making it a beloved everyday staple.
A fiery and rustic Maharashtrian condiment made by crushing green chilies, garlic, and peanuts. This spicy chutney adds a powerful kick to bhakri, roti, or simple dal rice, delivering a burst of flavor in every bite.
About Masala Omelette, Ghadichi Poli and Green Chili Thecha
Protein-packed Masala Omelette with layered poli – an energy-giving, perfectly spiced treat!
This maharashtrian dish is perfect for lunch. With 671.88 calories and 28.17g of protein per serving, it's a nutritious choice 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).
322cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 tsp Salt
1 cup Lukewarm Water (Adjust as needed)
1 tbsp Oil (For kneading into the dough)
3 tbsp Ghee (For layering and cooking. Use oil for a vegan version.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while kneading. Continue to knead for 8-10 minutes to form a soft, smooth, and pliable dough that is not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft polis.
2
Divide and Fold
After resting, knead the dough for another minute. Divide it into 8 equal-sized portions and roll them into smooth balls.
Take one ball and dust it with dry atta. Roll it into a thin circle (like a puri), about 4 inches in diameter.
Smear about 1/2 tsp of ghee (or oil) evenly over the surface. Sprinkle a pinch of dry atta on top.
Fold the circle in half to form a semi-circle. Again, apply a little ghee and sprinkle some atta on the folded surface.
Fold the semi-circle one more time to form a triangle.
3
Roll the Poli
Lightly dust the triangle with dry atta.
Gently roll it out into a larger triangle, about 6-7 inches on each side. Roll evenly from the center outwards, being careful not to apply too much pressure to preserve the layers inside.
4
Cook the Poli
Heat a tawa (griddle) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Carefully place the rolled poli on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles forming on the surface.
Flip the poli and cook the other side for about 45-60 seconds, until light brown spots appear.
Flip it again. Using a flat spatula, gently press the edges and puffed-up parts of the poli. This will help it puff up completely.
Drizzle a little ghee on top, flip, and cook for another 15 seconds. Repeat on the other side.
Remove the cooked poli from the tawa when both sides have golden-brown spots.
5
Repeat and Serve
Place the cooked poli in a casserole or a container lined with a clean kitchen towel to keep it soft.
Repeat the folding, rolling, and cooking process for the remaining dough balls.
Serve Ghadichi Poli hot with dal, vegetable curries, or pickle.
100 g Green Chilies (Use a spicy variety like Lavangi or Kolhapuri for authentic heat)
12 cloves Garlic Cloves (Peeled)
0.25 cup Raw Peanuts
1 tsp Cumin Seeds
1 tbsp Vegetable Oil (Peanut oil can also be used for a more authentic flavor)
0.75 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Chopped, optional)
1 tsp Lemon Juice (Optional, to balance the heat)
Instructions
1
Roast Peanuts and Sauté Aromatics
Heat a heavy-bottomed pan or skillet over medium heat. Add the raw peanuts and dry roast for 3-4 minutes, stirring constantly, until they are fragrant and have light brown spots. Remove from the pan and set aside to cool.
In the same pan, add 1 tbsp of oil. Once the oil is hot, add the peeled garlic cloves and green chilies (stems removed).
Sauté for 4-5 minutes, stirring occasionally, until the chilies develop charred blisters and the garlic turns light golden. Be careful, as chilies can splutter.
Add the cumin seeds and sauté for another 30 seconds until they become fragrant. Turn off the heat.
2
Prepare for Crushing
Allow the chili-garlic mixture to cool for a few minutes until it's safe to handle.
Transfer the sautéed chilies, garlic, cumin seeds, roasted peanuts, and salt to a mortar and pestle (khalbhatta) for the most authentic texture.
Alternatively, you can use a small food processor or a chopper.
If using, add the chopped coriander leaves to the mixture.
3
Crush to a Coarse Texture
Using the pestle, pound the ingredients into a coarse, rustic mixture. Do not grind it into a fine paste; thecha should have a chunky texture.
If using a food processor, pulse 3-4 times for just a few seconds each time. Scrape down the sides between pulses.
Once crushed, stir in the lemon juice, if using. This helps to balance the intense heat.
4
Serve
Transfer the Green Chili Thecha to a serving bowl.
Serve as a fiery accompaniment with Jowar or Bajra Bhakri, roti, or as a side with dal and rice to add a powerful flavor kick.
