Delectable Gluten-Free Indian Brunch: Authentic Masala Omelette & Crispy Poha Recipe

Allergens

Egg, Nuts

Ingredients

• 4 large eggs
• 1/2 cup thinly sliced onions
• 1/2 cup diced tomatoes
• 1/4 cup fresh cilantro leaves, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• Salt and pepper to taste
• 3 tablespoons vegetable oil, divided
• 1 cup flattened rice (poha)
• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup fresh cilantro leaves, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon lemon juice

Instructions

1. In a large bowl, whisk together eggs, salt, and pepper. Set aside. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add onions and cook until they become translucent. Next, add diced tomatoes and cook until they soften. Stir in turmeric powder, ground cumin, garam masala, and chopped fresh cilantro leaves. Cook for 2 3 minutes to allow spices to infuse the vegetables. Remove from heat and let it cool slightly. Gently fold the vegetable mixture into the whisked eggs. In a non stick pan, pour half of the egg mixture and cook on low heat until set. Fold in half and serve immediately. Repeat with the remaining egg mixture for the second omelette. For Poha: Heat 2 tablespoons vegetable oil in a large pan over medium heat. Add flattened rice and roasted peanuts, stirring continuously to prevent burning. Cook until the rice turns golden brown and crispy. Stir in chopped green chilies, lemon juice, salt to taste, and fresh cilantro leaves. Mix well and cook for another minute. Remove from heat and transfer to a serving dish.

Chef’s Insight

The secret to perfect omelettes lies in low heat and gentle folding.

Notes

This dish can be easily adapted to include additional vegetables or protein options.