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 serving
234cal
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 staple in every Bengali household, these soft, unleavened whole wheat flatbreads are perfect for scooping up curries and dals. They puff up beautifully on an open flame, creating a light, airy texture that is both comforting and delicious.
A warm, aromatic Indian tea brewed with a blend of fragrant spices, milk, and sugar. This comforting beverage is a daily ritual in many Indian households, perfect for a rainy day or a morning pick-me-up.
Protein-packed masala omelette with soft rotis & aromatic chai – perfect for busy mornings, energy-giving!
This bengali dish is perfect for dinner. With 541.18 calories and 28.73g of protein per serving, it's a high-fiber 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).
214cal
8gprotein
44gcarbs
3gfat
Ingredients
2 cup Atta (Whole wheat flour)
1 cup Warm Water (Adjust as needed)
0.5 tsp Salt
1 tsp Vegetable Oil (Optional, for a softer dough)
Instructions
1
Prepare the Dough
In a large mixing bowl (gamla), combine 2 cups of atta and 0.5 tsp of salt. Mix well.
If using, add 1 tsp of vegetable oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in the warm water, a little at a time, mixing with your other hand to bring the flour together.
Once a shaggy dough forms, begin to knead. Continue kneading on a clean, flat surface for 8-10 minutes, pushing with the heel of your hand and folding. The final dough should be soft, smooth, and pliable, but not sticky.
2
Rest the Dough
Form the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or a lid.
Let the dough rest for a minimum of 30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rutis.
3
Divide and Roll
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls (lechi).
Take one ball, flatten it between your palms, and dip it lightly in the dry atta for dusting.
Place it on a rolling board (chakla) and use a rolling pin (belan) to roll it into a thin, even circle about 6-7 inches in diameter. Apply gentle, even pressure and dust with more flour if it starts to stick.
4
Cook the Ruti
Heat a flat griddle (tawa) over medium-high heat. The tawa should be hot before you start.
Place the rolled ruti onto the hot tawa. Cook for about 15-20 seconds, until you see small bubbles appear on the surface.
Flip the ruti using tongs. Cook the second side for about 30-40 seconds, until light brown spots (chiti) appear.
Using tongs, carefully lift the ruti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball almost instantly.
Quickly flip it to cook the other side on the flame for just a couple of seconds.
Remove the puffed ruti and place it in a casserole or a container lined with a clean cloth to keep it soft.
5
Repeat and Serve
Repeat the rolling and cooking process for all the remaining dough balls.
For extra flavor, you can brush the hot rutis with a little ghee.
Serve immediately with your favorite dal, tarkari (vegetable curry), or mangsher jhol (meat curry).
Increase the heat to medium-high and bring the chai to a boil. Watch the pot closely at this stage, as milk can boil over very quickly.
5
Simmer and Serve
As soon as the chai comes to a boil, reduce the heat to low and let it simmer gently for another 2 minutes. This allows all the flavors to meld together perfectly.
Turn off the heat. Carefully strain the chai through a fine-mesh sieve directly into serving cups.
Serve immediately and enjoy the aromatic experience.
