Exquisite Indian Breakfast Platter: Mouthwatering Masala Omelette, Crispy Poha, and Spiced Up Alu Parathas

Allergens

Egg, Milk

Ingredients

• 6 large eggs 1/4 cup diced bell peppers 1/4 cup chopped onions 1/4 cup shredded cheese Salt and pepper to taste 2 cups sooji (semolina) 1 cup milk 1 tablespoon ghee 1 teaspoon cumin seeds 1 teaspoon chaat masala 3 large potatoes, peeled and grated 2 cups all
• purpose flour 1/2 cup chopped coriander leaves 1 teaspoon red chili powder 1 teaspoon garam masala Oil for cooking

Instructions

1. Begin by preparing the masala omelette. In a bowl, whisk together eggs, bell peppers, onions, shredded cheese, salt, and pepper. Set aside.
2. For the crispy poha, heat ghee in a pan over medium heat. Add cumin seeds and cook until fragrant. Add sooji and roast for 2 3 minutes or until golden brown. Stir in milk and cook until absorbed. Season with salt to taste and set aside.
3. Prepare the alu parathas by mixing together all purpose flour, grated potatoes, coriander leaves, red chili powder, garam masala, and salt. Knead into a soft dough and let it rest for 15 minutes.
4. Divide the dough into equal portions and roll out each portion into a thin paratha. Cook on a hot tava (griddle) until golden brown on both sides, brushing with oil as needed. Set aside.
5. In a non stick pan, pour the egg mixture and cook over medium heat until set. Fold the omelette in half and cook further for 1 minute or until golden brown.
6. Assemble the platter by placing the masala omelette on a large plate, followed by crispy poha and alu parathas. Garnish with additional coriander leaves if desired.

Chef’s Insight

The combination of flavors and textures in this Indian breakfast platter is a true sensory delight. Enjoy it with a cup of hot chai or masala tea for the ultimate experience.

Notes

The masala omelette can be customized to include your favorite vegetables, while the parathas can be made with whole wheat flour for added fiber content.