A delicious and protein-packed roll combining soft, spiced Gujarati theplas with a fluffy masala omelette. It's a perfect grab-and-go breakfast or a quick lunch, ready in under 30 minutes.
Quick & protein-packed Masala Omelette Thepla Roll
– perfectly spiced, ideal for busy mornings!
This rajasthani dish is perfect for breakfast. With 381.56 calories and 18.98g of protein per serving, it's a low-calorie option for your meal plan.
fat
0.25 cup Warm Water (Adjust as needed for kneading)
3 tbsp Ghee (Divided for dough and cooking)
8 large Eggs
1 medium Onion (Finely chopped)
1 medium Tomato (Deseeded and finely chopped)
2 pcs Green Chili (Finely chopped)
1 tsp Ginger-Garlic Paste
2 tbsp Coriander Leaves (Freshly chopped)
0.25 tsp Garam Masala
0.25 tsp Black Pepper Powder (Freshly ground preferred)
Instructions
1
Prepare Thepla Dough
In a large mixing bowl, combine atta, besan, crushed kasuri methi, curd, ajwain, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, coriander powder, and 1/2 tsp salt.
Add 1 tbsp of ghee and mix with your fingertips until the mixture resembles coarse crumbs.
Gradually add warm water, a little at a time, and knead for 5-7 minutes to form a soft, pliable dough. It should be smooth and not sticky.
Cover the dough with a damp cloth and let it rest for 15 minutes.
2
Cook Theplas
Divide the rested dough into 4 equal portions and roll each into a smooth ball.
Lightly flour a rolling surface and roll each ball into a thin 6-7 inch circle.
Heat a tawa (griddle) over medium heat. Place a rolled thepla on the hot tawa and cook for about 30 seconds, until small bubbles appear.
Flip the thepla. Drizzle about 1/4 tsp of ghee on top and spread it. Cook for another 30-45 seconds.
Flip again, drizzle another 1/4 tsp of ghee, and press gently with a spatula until light golden-brown spots appear on both sides. The thepla should be soft and foldable.
Repeat for the remaining dough balls. Stack the cooked theplas in a casserole dish or wrap them in a cloth to keep them soft.
3
Prepare Omelette Mixture
In a separate bowl, crack the 8 eggs. Whisk them vigorously for 1-2 minutes until they are light, frothy, and uniform in color.
To the whisked eggs, add the finely chopped onion, tomato, green chilies, coriander leaves, ginger-garlic paste, remaining 1/4 tsp turmeric powder, 1/4 tsp red chili powder, garam masala, black pepper powder, and the remaining 1/2 tsp salt.
Mix everything thoroughly until well combined.
4
Cook Masala Omelettes
Wipe the same tawa clean and heat 1/2 tsp of ghee over medium heat.
Pour approximately one-fourth of the egg mixture onto the tawa. Gently swirl the pan to spread the mixture into a thin circle, roughly the size of a thepla.
Cook for 1-2 minutes, until the edges begin to set and the bottom is light golden. Carefully flip the omelette.
Cook the other side for another minute until it's fully cooked through but still moist.
Slide the finished omelette onto a plate. Repeat the process with the remaining egg mixture to make 3 more omelettes.
5
Assemble and Serve
Lay a warm, soft thepla on a clean surface.
Place one freshly cooked masala omelette on top of the thepla.
Optional: Spread a thin layer of green chutney or tomato ketchup over the omelette for extra flavor.
Carefully roll the thepla and omelette together into a tight wrap.
Serve immediately while warm. You can slice it in half for easier handling.
