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 humble yet incredibly refreshing Odia dish of cooked rice soaked in water, often lightly fermented with yogurt. This traditional cooling meal is a staple in Odisha, especially during hot summers, and is believed to prevent heatstroke. It is typically served with an array of simple side dishes.
A simple yet flavorful Indian mashed potato dish. Boiled potatoes are mixed with sharp mustard oil, pungent raw onions, and fresh green chilies. A classic comfort food from Eastern India, ready in minutes.
A crunchy, pungent side dish from Odisha made by crushing fried lentil dumplings with onion, garlic, and mustard oil. This rustic classic adds an incredible texture and flavor kick, perfect with Pakhala Bhat (fermented rice) or simple dal and rice.
About Masala Omelette, Pakhala Bhata, Aloo Bharta and Badi Chura
Protein-packed omelet with cooling pakhala bhaata and flavorful sides - gut-friendly comfort!
This odia dish is perfect for lunch. With 973.85 calories and 38.42g 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).
Servings4
Serving size: 1.5 cups
367cal
9gprotein
67gcarbs
7gfat
Ingredients
5 cups Cooked Rice (Leftover, cooled rice works best)
4 cups Water (Room temperature)
1 cup Curd (Whisked until smooth)
1 tbsp Ginger (Finely chopped or grated)
2 pcs Green Chilies (Slit lengthwise)
1 tsp Salt (Or to taste)
1 tbsp Vegetable Oil (Any neutral oil)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
10 pcs Curry Leaves (From one sprig)
2 pcs Dried Red Chilies (Broken in half)
Instructions
1
Prepare the Rice Base (2 minutes)
In a large bowl or a traditional earthen pot, place the cooked and cooled rice.
Gently use your hands or a spoon to break up any clumps. Avoid mashing the rice.
Pour in the water and add salt. Stir gently to combine.
Add the whisked curd, finely chopped ginger, and slit green chilies to the rice and water mixture.
Stir everything together until well incorporated.
Cover the pot and let it rest at room temperature to ferment. In a warm climate, this may take 4-6 hours. In cooler weather, it can be left for 8-12 hours or overnight.
3
Prepare the Tempering (Tadka) (3 minutes)
Heat the vegetable oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter.
Immediately add the cumin seeds, broken dried red chilies, and curry leaves. Be careful as they will sizzle.
500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
1 medium Red Onion (Finely chopped, about 150g)
2 pcs Green Chilies (Finely chopped, adjust to your spice preference)
2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
3 tbsp Coriander Leaves (Freshly chopped)
1 tsp Salt (Adjust to taste)
Instructions
1
Wash the potatoes thoroughly. Place them in a medium-sized pot and add enough water to cover them by at least an inch. Bring the water to a boil over high heat.
Once boiling, reduce the heat to medium and cook for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a knife.
2
Carefully drain the hot water. Allow the potatoes to cool for 5-10 minutes, just until they are cool enough to handle but still warm. Peel the skin off the potatoes.
Peeling the potatoes while they are still warm makes the process much easier.
3
In a large mixing bowl, add the warm, peeled potatoes. Using a fork or a potato masher, coarsely mash them. Avoid making a smooth paste; a slightly lumpy, rustic texture is desired for an authentic bharta.
4
Add the finely chopped red onion, green chilies, and fresh coriander leaves to the mashed potatoes.
5
Drizzle the pungent mustard oil over the mixture and sprinkle with salt. The raw mustard oil is the key ingredient for the signature flavor of this dish.
6
Gently mix all the ingredients together with a spoon or clean hands until everything is well combined. Do a taste test and adjust the salt or green chilies if necessary.
Serve the Aloo Bharta immediately while it's warm, alongside steamed rice and dal, or with fresh rotis.
