Name: Ghadichi Poli
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
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.)

CraftMyMeals

Omelette Curry Recipe - Eggetarian Indian Lunch | CraftMyMeals

Instructions

1
Prepare and Cook the Omelettes
- In a large bowl, whisk the 8 eggs until light and frothy. Add the finely chopped small onion, green chillies, 2 tbsp of chopped coriander leaves, 1/4 tsp of turmeric powder, and 1/2 tsp of salt. Whisk again to combine everything well.
- Heat 2.5 tbsp of the vegetable oil in a non-stick skillet over medium heat. Pour half of the egg mixture into the pan and swirl to create a large, thin omelette. Cook for 2-3 minutes until the top is set and the bottom is golden brown.
- Carefully flip the omelette and cook for another 1-2 minutes. Slide it onto a plate. Repeat with the remaining egg mixture to make a second omelette.
- Allow the omelettes to cool for a minute, then tightly roll each one into a log. Using a sharp knife, slice the rolls into 1-inch thick pinwheels and set aside.
2
Create the Curry Base (Tadka)
- In a separate wide pan or kadai, heat the remaining 2.5 tbsp of vegetable oil over medium heat.
- Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the 2 finely chopped medium onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- Add the ginger-garlic paste and cook for another 60 seconds, stirring continuously, until the raw aroma disappears.
3
Cook the Masala
- Stir in the tomato puree and cook for 4-5 minutes, until it starts to thicken and the raw smell is gone.
- Reduce the heat to low and add the spice powders: remaining 1/2 tsp turmeric powder, red chilli powder, and coriander powder, along with the remaining 1 tsp of salt.
- Mix well and cook the masala for 5-7 minutes, stirring occasionally. Continue cooking until the masala darkens in color and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
- Pour in 1.5 cups of warm water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
- Reduce the heat to a simmer and let the gravy cook, partially covered, for 5 minutes to allow the flavors to meld.
- Gently slide the sliced omelette pieces into the simmering gravy. Use a spoon to carefully coat them with the gravy without breaking them.
- Simmer for only 2-3 minutes. This is just enough time for the omelettes to absorb the flavor without becoming soggy.
- Sprinkle the garam masala and the remaining 2 tbsp of chopped coriander leaves over the curry. Give it a final gentle stir and turn off the heat.
5
Serve
- Let the curry rest for 5 minutes before serving. This allows the flavors to settle. Serve hot with fresh roti, naan, or steamed basmati rice.

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.

Omelette Curry with Ghadichi Poli

Nutrition per Serving

Recipes in this Meal

1. Omelette Curry

Ingredients

2. Ghadichi Poli

Similar Meals You Might Like

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi

Nagpuri Mutton Curry with Patodi Rassa with Chapati

Kolambi Bhaat with Sol Kadhi

Maharashtrian Crab Curry with Jowar Bhakri

Mutton Rassa with Steamed Basmati Rice

Saoji Chicken, Jowar Bhakri and Lachha Pyaaz

About Omelette Curry with Ghadichi Poli

Instructions

Ingredients

Instructions