Parsi Mamlet
This Parsi-style masala omelette is soft in the middle, gently crisp at the edges, and packed with onion, green chili, coriander, and a little sweetness from tomato. It makes a quick, satisfying side or breakfast plate.
For 4 servings
- prep · ~5 min
Chop the vegetables and crack the eggs.
1.Finely chop the onion, tomato, green chili, cilantro, and garlic.2.Crack the eggs into a mixing bowl.3.Keep the chopped vegetables ready beside the stove. - mix · ~2 min
Make the mamlet mixture.
1.Add onion, tomato, green chili, cilantro, and garlic to the eggs.2.Sprinkle in red chili powder, turmeric powder, salt, and black pepper.3.Beat well until the yolks and whites are fully mixed and the vegetables are evenly spread through the mixture.TIPBeat just until combined so the mamlet stays tender and not foamy. - fry · ~4 min
Cook the first two mamlets.
1.Heat 1 tbsp oil in a frying pan over medium heat.2.Pour in half the egg mixture and spread it gently into a round.3.Cook until the base is set and lightly golden, about 2 minutes.4.Flip carefully and cook the other side for 1 to 2 minutes until just set.TIPKeep the heat at medium so the onions and tomato soften before the eggs brown too much. - fry · ~4 min
Cook the remaining two mamlets.
Add the remaining 1 tbsp oil to the pan and repeat with the rest of the egg mixture to make 2 more mamlets. Cook until lightly golden on both sides and still soft in the center.
- serve
Serve the Parsi mamlet hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the onion and tomato very fine so the mamlet cooks through before the eggs overbrown.
- 2If your tomato is very juicy, squeeze out a little seed pulp to prevent a watery omelette.
- 3Let the pan heat fully before pouring the mixture, or the vegetables may stick and the eggs can turn rubbery.
- 4Spread the mixture gently rather than thinning it too much; a slightly thicker mamlet stays soft in the center.
- 5Flip only when the edges look set and the underside is lightly golden to avoid breaking.
- 6Serve immediately after frying for the best contrast of crisp edges and a tender middle.
- 7You can mix the eggs and chopped vegetables 10 to 15 minutes ahead, but cook soon after salting so the onion and tomato do not release too much water.
Adapt it for your goals.
Low-oil
Use a well-seasoned nonstick pan and brush in just enough oil to coat; you will still get a soft mamlet with lighter edges.
extra spicyExtra-spicy
Add one more green chili and a slightly bigger pinch of red chili powder for a hotter, more assertive breakfast plate.
cheeseCheese
Scatter a little grated cheese over the top just before folding or flipping for a richer, more filling version.
more herbaceousMore-herbaceous
Increase the cilantro and add a few mint leaves for a fresher, brighter finish that pairs well with chai or toast.
Why this is on our healthy list.
Protein-Rich Eggs
Eggs make this mamlet satisfying and help turn it into a filling breakfast or light meal.
Vegetable-Forward Omelette
Onion, tomato, green chili, garlic, and cilantro add flavor along with plant compounds and freshness.
Moderate Spice, Big Flavor
Chili, pepper, garlic, and turmeric build strong taste without needing heavy sauces or rich gravies.
Frequently asked questions
Usually the tomato was too juicy or the mixture sat too long after salting. Use finely chopped tomato, remove some seeds if needed, and cook soon after mixing.
