Andhra Masala Omelette Sandwich
Spicy street-style bread sandwich layered with a soft Andhra masala omelette, onions, green chili, and coriander. It is quick to make, full of heat and flavor, and works beautifully for breakfast or an evening snack.
For 4 servings
- prep
Chop the vegetables and set out the bread.
Finely chop the onion, green chili, and cilantro so the omelette cooks evenly and stays easy to fold inside the bread slices.
- mix · ~2 min
Make the masala egg mixture.
1.Crack the eggs into a bowl.2.Add onion, green chili, cilantro, turmeric powder, red chili powder, black pepper, and salt.3.Beat well until the yolks and whites are fully mixed and the vegetables are evenly distributed. - fry · ~7 min
Cook the masala omelettes.
1.Heat 1 tbsp oil in a wide pan over medium heat.2.Pour in one quarter of the egg mixture and spread it to roughly the size of 2 bread slices.3.Cook until the base is set, then flip and cook the other side until just done.4.Repeat with the remaining oil and egg mixture to make 4 omelettes.TIPKeep the heat medium so the eggs stay soft and the onions do not burn before the center cooks. - fry · ~4 min
Toast the bread with butter.
1.Heat a tawa or pan over medium heat.2.Lightly butter one side of each bread slice.3.Toast the bread until lightly golden on both sides. - assemble · ~2 min
Assemble the sandwiches.
1.Spread tomato ketchup on 4 bread slices.2.Place one masala omelette on each slice.3.Cover with the remaining toasted bread slices and press gently. - serve
Cut and serve the sandwiches hot.
Slice each sandwich in half if you like and serve right away while the bread is crisp and the omelette is still soft inside.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the onion and green chili very fine so the omelette spreads thinly and doesn't tear when flipped.
- 2Beat the eggs until fully uniform; streaky whites make the omelette cook unevenly and turn rubbery in spots.
- 3Spread each omelette only to the size of two bread slices so the edges stay neat inside the sandwich.
- 4Cook on medium heat and pull the omelette off when just set; it will finish from residual heat and stay soft.
- 5Toast the bread right before assembling so it keeps its crisp edges against the moist omelette and ketchup.
- 6If packing for later, cool the omelette slightly before sandwiching to prevent steam from softening the bread.
Adapt it for your goals.
Low-oil
Cook the omelettes on a well-seasoned nonstick pan with less oil and dry-toast the bread or use a very light buttering.
high proteinHigh-protein
Use thicker omelette layers or add extra egg whites to the masala mixture for a more filling breakfast sandwich.
cheeseCheese
Add a thin layer of grated cheese over the hot omelette before closing the sandwich for a milder, richer version.
extra spicyExtra-spicy
Increase green chili or red chili powder slightly for a hotter street-style Andhra kick.
brown breadBrown-bread
Swap the white bread for brown bread if you want a heartier texture and a more wholesome everyday sandwich.
Why this is on our healthy list.
Protein-Rich Eggs
Eggs make this sandwich satisfying and help turn it into a filling breakfast or snack rather than just bread and condiments.
Herbs and Aromatics
Onion, green chili, and cilantro add flavor, freshness, and plant compounds without needing heavy sauces.
Balanced Energy
The combination of eggs and bread gives both staying power and quick energy, useful for busy mornings or evening hunger.
Frequently asked questions
Yes, you can mix it a few hours ahead and refrigerate it, but stir again before cooking because the chopped vegetables settle at the bottom.
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