Muttai Sandwich

Name: Muttai Sandwich
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: south_indian
Ingredients: 3 pcs egg (large); 4 slices bread (white or whole wheat sandwich bread); 1 pcs onion (small, finely chopped); 1 pcs green chili (finely chopped); 0.5 pcs tomato (small, finely chopped); 2 tbsp coriander leaves (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch black pepper (freshly ground); 0.25 tsp salt; 2 tsp butter (for spreading and toasting)

RATING

4.6/5(128)

TASTE SCORE

8/10

A quick, protein-packed Indian street-style egg sandwich with a spicy kick. Soft bread layers hold a fluffy masala omelette made with finely chopped onions, green chilies, and fresh herbs. Ready in under 15 minutes, it's the perfect breakfast or evening snack that brings the flavors of a Tamil Nadu roadside stall right to your kitchen.

PREP

COOK

SERVES

1 PIECE

320 cal

SERVINGS

METHOD · 4 STEPS

prep · ~2 min
Crack and whisk the eggs.
Crack 3 eggs into a mixing bowl. Add the finely chopped onion, green chili, tomato, coriander leaves, turmeric, chili powder, black pepper, and salt. Whisk everything together until the eggs are frothy and the spices are well combined.
fry · ~4 min
Cook the masala omelette.
1.Place a non-stick pan over medium heat and add 1 tsp of butter.
2.Once the butter melts and shimmers, pour half the egg mixture into the pan.
3.Spread gently to form a round slightly larger than the bread slice.
4.Cook for 2 minutes until the bottom is golden and the edges look set.
5.Flip carefully and cook the other side for 1 minute. Slide onto a plate.
fry · ~3 min
Cook the second omelette.
1.Add the remaining 1 tsp butter to the pan.
2.Pour the remaining egg mixture and repeat the cooking process.
3.Cook until golden on both sides and fully set. Transfer to the plate.
assemble · ~2 min
Assemble the sandwiches.
1.Lightly toast the bread slices in the same hot pan for 30 seconds per side if desired.
2.Place one masala omelette between two slices of bread.
3.Repeat with the second omelette and remaining bread.
4.Press the sandwich gently and cut diagonally in half.
TIPFor a crispier crust, butter the outside of the bread and toast the assembled sandwich in the pan for 1 minute per side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the eggs until frothy for a lighter, airier omelette texture.
2
Use a non-stick pan and medium heat to prevent the omelette from sticking or burning.
3
Cut the sandwich diagonally for the classic Indian street-food presentation.
4
Toast the bread in the leftover butter for extra flavor and crunch.
5
For a richer taste, add a pinch of garam masala or chaat masala to the egg mix.
6
Make ahead: Cook the omelettes, cool, and refrigerate; assemble and toast just before serving.

RECIPE VARIATIONS