January 31, 2016
"So, what makes an Indian omelette?" asked C.
It was a fair question. We were standing in the buffet line at the Marriott in Racine, Wisconsin the morning of a soccer tournament for our girls watching someone making fresh omelettes to-order. And, as usual, I was bragging that no one can top an Indian version of the everyday omelette.
I'm still shocked it has yet to go mainstream in the American foodie world. It's hard to believe that something as amazing as this has been kept a secret all this time. The Mexican version of the omelette has been on menus for some time, but outside of a few Indian pockets in the US no one has really experienced what I'm talking about.
I'm here to change that.
In India, there are vendors on the street making it for late night party animals wanting a delicious parantha (stuffed flatbread) with their egg - likely the most delicious combination on the planet. In our home, my kids and husband will only eat an omelette prepped like this.
If you are like me and prefer plant-based options - not to worry - I'll have that for you later in this post as well!
For now, start with one egg like above. And, add these following ingredients (From the left, cilantro, ginger, onion, cumin seeds, and fresh chiles).
1 teaspoon milk or dairy alternative
2 heaping teaspoons minced red or yellow onion
1 teaspoon grated ginger
1 small Thai chile, thinly sliced
1 teaspoon chopped cilantro
1/2 teaspoon cumin seeds
1/4 teaspoon red chile powder or cayenne
1/4 teaspoon salt
1 teaspoon oil
Beat the egg, mixing in all of the ingredients (except the oil). The beauty here is you can add any ingredients you want - chopped kale, grated carrots, even some chia seeds. It will be delicious as long as you keep in the spices and the chiles.
Add the oil to a small frying pan and heat over medium-high. The size of the pan is key - something small enough to make an individual omelette.
Once hot, add the egg mixture. Cook about 2 1/2 minutes on one side. Flip and cook another minute. Serve immediately. We do prefer our eggs cooked through and a little crispy on the outside. You be the judge!
Now, if you prefer a plant-based option, substitute the egg for chickpea flour and rock and roll with the same ingredients and process as above. That simply makes a delicious poora, which we make all the time in Punjabi cuisine. Check out this recipe.
Enjoy! xoxo Anupy