Name: Goan Pau Ruti
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: goan
Ingredients: 2 cup Atta (Also known as whole wheat flour); 0.75 tsp Salt; 1 tbsp Ghee (For the dough); 1 cup Warm Water (Adjust as needed)

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Omelette Tarkari & Goan Pau Ruti Recipe - Eggetarian Snack | CraftMyMeals

Instructions

1
Prepare the Omelette Batter
- In a medium bowl, crack the 6 eggs.
- Add 1 finely chopped onion, the chopped green chilies, 2 tbsp of the chopped coriander leaves, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
- Whisk vigorously for 1-2 minutes until the mixture is light, airy, and well combined.
2
Cook and Cut the Omelette
- Heat 2 tbsp of oil in a wide, non-stick pan over medium heat.
- Pour the egg mixture into the pan, spreading it into a thick, even layer.
- Cook for 3-4 minutes, until the bottom is set and golden brown.
- Carefully flip the omelette and cook the other side for another 2 minutes until fully cooked.
- Slide the omelette onto a cutting board and let it cool slightly. Cut it into 1.5-inch squares and set aside.
3
Start the Gravy Base
- In the same pan, add the remaining 2 tbsp of oil and heat over medium flame.
- Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- Add the remaining 2 finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
- Add the ginger-garlic paste and cook for 1 minute more, until the raw smell disappears.
4
Cook the Masala
- Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices.
- Immediately add the tomato puree and the remaining 1 tsp of salt. Mix well.
- Increase the heat to medium and cook the masala for 7-9 minutes, stirring frequently, until it thickens and oil begins to separate from the sides of the mixture.
5
Simmer the Curry
- Pour in 1.5 cups of water and stir to combine, scraping up any bits from the bottom of the pan. Bring the gravy to a boil.
- Gently slide the omelette pieces into the bubbling gravy.
- Sprinkle the garam masala over the top. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the omelette to absorb the flavors.
6
Garnish and Serve
- Turn off the heat. Garnish with the remaining 2 tbsp of chopped coriander leaves.
- Let the curry rest for 5 minutes before serving.
- Serve hot with fresh rotis, parathas, or steamed basmati rice.

Ingredients

2 cup Atta (Also known as whole wheat flour)
0.75 tsp Salt
1 tbsp Ghee (For the dough)
1 cup Warm Water (Adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and 0.75 tsp of salt. Whisk them together.
- Add 1 tbsp of ghee to the flour. Rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add warm water, a little at a time, while mixing with your other hand. Continue adding water until the flour comes together to form a dough.
- Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, soft, and pliable. It should not be sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 15 minutes. This step is crucial for soft rutis.
2
Divide and Roll the Rutis
- After resting, knead the dough again for 1 minute.
- Divide the dough into 8 equal-sized balls. Roll each ball between your palms to make it smooth.
- Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting.
- On a clean, flat surface (chakla), roll it out into a circle about 6-7 inches in diameter. Pau Ruti is typically slightly thicker than a regular chapati.
3
Cook the Pau Ruti
- Heat a tawa (flat iron skillet) over medium-high heat. The tawa should be hot but not smoking.
- Place the rolled ruti on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles forming on the surface.
- Flip the ruti using tongs. Cook the other side for about 1 minute, until light golden-brown spots appear.
- Flip it one more time. Gently press down on the ruti with a folded kitchen towel or a flat spatula, encouraging it to puff up like a balloon. Cook for another 20-30 seconds.
- Remove the cooked ruti from the tawa.
4
Finish and Serve
- Immediately brush the hot ruti with a little ghee. This keeps it soft and adds flavor.
- Place the cooked ruti in a casserole dish or wrap it in a clean kitchen towel to keep it warm and soft while you cook the rest.
- Repeat the rolling and cooking process for all the remaining dough balls.
- Serve hot with your favorite Goan curry, such as Chicken Xacuti, Pork Vindaloo, or a simple vegetable curry.

Omelette Tarkari with Goan Pau Ruti

Nutrition per Serving

Recipes in this Meal

1. Omelette Tarkari

Ingredients

2. Goan Pau Ruti

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About Omelette Tarkari with Goan Pau Ruti

Instructions

Ingredients

Instructions