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Quick to make, protein-packed Koni Omlet with soft Paaun Ruti – a kid-approved breakfast for busy mornings!
A fluffy, savory Indian-style omelette, spiced with green chilies, onions, and fresh coriander. A quick and protein-packed breakfast or snack, ready in just 15 minutes.
Serving size: 1 serving
Prepare the Egg Mixture
Experience the nostalgia of Kolkata bakeries with this homemade Paaun Ruti. This classic Bengali bread is incredibly soft, fluffy, and slightly sweet, perfect for mopping up curries or enjoying with a cup of chai.
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Quick to make, protein-packed Koni Omlet with soft Paaun Ruti – a kid-approved breakfast for busy mornings!
This assamese dish is perfect for breakfast. With 545.9100000000001 calories and 22.15g of protein per serving, it's a nutritious choice for your meal plan.
Cook the First Omelette
Cook the Second Omelette and Serve
Serving size: 1 serving
Activate the yeast: In a small bowl, combine the warm milk, 1 tablespoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
Make the dough: In a large mixing bowl, whisk together the all-purpose flour, the remaining 2 tablespoons of sugar, and salt. Pour the frothy yeast mixture and the melted butter into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing: Lightly grease a large bowl with oil or butter. Place the kneaded dough in the bowl and turn it over to coat lightly with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
Shape the rolls: Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth, tight ball. Arrange the dough balls in a greased 9x13 inch baking pan, placing them close together.
Second proofing: Cover the baking pan with a cloth and let the rolls rise again in a warm place for 30-45 minutes. The rolls should be puffy and touching each other.
Bake the Paaun Ruti: Preheat your oven to 375°F (190°C). Gently brush the tops of the risen rolls with the 2 tablespoons of milk for a golden finish. Bake for 20-25 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
Cool and serve: Remove the pan from the oven. For an extra soft crust, you can brush the hot rolls with a little melted butter. Let the rolls cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm.
