Poori, Potato Sagu and Masala Omelette

Ingredients

• 500 g Potato (about 4 medium potatoes)
• 2 medium Onion (thinly sliced)
• 3 piece Green Chili (slit lengthwise, adjust to taste)
• 1 inch Ginger (finely grated)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 10 piece Curry Leaves
• 0.25 tsp Hing (asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tbsp Besan (gram flour)
• 2.25 cup Water (divided for slurry and gravy)
• 1 tsp Salt (adjust to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare Potatoes & Besan Slurry

   • Boil or pressure cook the potatoes until fork-tender. Peel the skin and lightly mash them with your hands or a fork. Ensure they remain chunky; do not make a smooth paste.
   • In a small bowl, whisk the besan with 1/4 cup of water until you have a smooth, lump-free slurry. Set aside.
2. 2

   Make the Tempering (Tadka)

   • Heat oil in a kadai or a wide pan over medium heat. Add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown.
   • Add the curry leaves and hing. Sauté for another 15-20 seconds until the leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the sliced onions, slit green chilies, and grated ginger to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
4. 4

Ingredients

• 4 piece Large Egg (Bring to room temperature for a fluffier result.)
• 0.25 cup Red Onion (Finely chopped.)
• 0.25 cup Tomato (Deseeded and finely chopped.)
• 1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
• 2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
• 0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
• 0.25 tsp Red Chilli Powder (Optional, for extra heat.)
• 0.25 tsp Garam Masala (For a warm, aromatic finish.)
• 2 tbsp Milk (Optional, helps make the omelette tender.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Pepper (Freshly ground is best.)
• 2 tsp Ghee (Can be substituted with butter or oil.)

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
   • Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2. 2

   Add Vegetables

   • Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
   • Gently mix everything together until just combined. Avoid over-mixing at this stage.
3. 3

   Cook the First Omelette

   • Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
   • Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
   • Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
4. 4