Papadum Omelette

Instructions

1. 1

   Prepare Papadum and Vegetables

   • Hold a papadum with tongs and roast it over an open gas flame for about 15-20 seconds per side, flipping continuously until it's crisp and lightly charred. Alternatively, microwave on high for 30-45 seconds.
   • Once cooled, gently crush the roasted papadums with your hands into small, bite-sized pieces. Set aside.
   • Finely chop the onion, deseeded tomato, green chili, and coriander leaves.
2. 2

   Create the Egg Mixture

   • In a medium bowl, crack the eggs and whisk vigorously for 1-2 minutes until they are light, frothy, and pale in color.
   • Add the chopped onion, tomato, green chili, turmeric powder, red chili powder (if using), salt, and black pepper to the eggs.
   • Whisk again until all the vegetables and spices are evenly distributed.
3. 3

   Combine and Cook the First Omelette

   • Just before cooking, gently fold the crushed papadum and chopped coriander leaves into half of the egg mixture in a separate small bowl. This prevents the papadum from getting soggy.
   • Heat 1 tbsp of ghee in a non-stick skillet over medium heat. Once the ghee is hot, pour in the egg mixture.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is golden. Use a spatula to lift the edges and let the uncooked egg flow underneath.
   • Once the top is almost set, carefully fold the omelette in half. Cook for another minute, then slide it onto a plate.
4. 4

   Cook the Second Omelette and Serve

   • Add the remaining 1 tbsp of ghee to the skillet.
   • Mix the remaining crushed papadum and coriander into the rest of the egg mixture.
   • Pour the mixture into the hot pan and repeat the cooking process.
   • Serve both papadum omelettes immediately while hot and crispy, with a side of buttered toast or a warm roti.