Omelette Pav

Instructions

1. 1

   Prepare the Egg Mixture and Pav

   • In a medium bowl, crack all 8 eggs. Add the finely chopped onion, green chilies, coriander leaves, turmeric powder, red chili powder, salt, and black pepper powder.
   • Whisk vigorously for 2-3 minutes until the mixture is pale, frothy, and well combined. This incorporates air and makes the omelette fluffy.
   • Take each pav and slit it horizontally through the middle, but don't cut all the way through. It should open like a book.
   • Lightly spread a little butter on the inside surfaces of each pav.
2. 2

   Cook the Omelette Pav (One at a Time)

   • Heat a flat non-stick pan (tawa) or a skillet over medium heat. Add 1 tsp of oil and 1 tbsp of butter. Let the butter melt and coat the pan.
   • Pour a quarter of the egg mixture (about the amount for a 2-egg omelette) onto the hot pan. Swirl the pan to spread it into an even circle.
   • Cook for about 1-2 minutes, until the edges begin to set but the top is still slightly wet.
   • Place one of the prepared pavs, open and butter-side down, onto the center of the cooking omelette. Press down gently so it adheres to the egg.
   • Using a spatula, carefully fold the overhanging sides of the omelette over the top of the pav.
   • Carefully flip the entire omelette-pav assembly. Cook for another 1-2 minutes, pressing down gently with the spatula, until the pav is golden brown and toasted and the egg is fully cooked.
3. 3

   Assemble and Serve

   • Fold the pav closed to encase the omelette within it. Slide it onto a plate.
   • Wipe the pan clean if needed and repeat the process with the remaining oil, butter, and egg mixture for the other three pavs.
   • Serve the Omelette Pav immediately while it's hot and fresh, accompanied by tomato ketchup or green chutney.