These omelettes are widely enjoyed, especially in the Bengal and Bangladesh region.
Bangladesh was formerly East Pakistan and East Bengal before that.
This is a very tasty and hearty meal, one you will eat time and time again.
If you were to 'Google' "indian omelette" you will generate over 2½ million hits and
many are very similar to this. There are many other variations - I have added dried fenugreek leaves.
The inspiration for this omelette comes from a YouTube video which can be seen below (see note 4) and which uses 'raw' onion.
I find 'raw' onion difficult to digest so have chosen to fry the onion and chilli.
I have also added specific quantities for ingredients - the original comes from
the Viceroy restaurant in Abbots Langley.
3 tbspn oil
1 tspn curry powder (see note 2)
100 gm onion (prepared weight)
1 tspn methi (optional - see note 3)
2 tspn chopped green chilli (see note 1)
2 tbspn chopped fresh coriander
2 medium eggs
Finely chop the onion.
Deseed and finely chop the green chilli.
Finely chop the fresh coriander.
Heat some oil in a frying pan over a medium heat and fry the onion and green chilli for about 5 min or until it is browned to your taste.
Transfer to a decent sized bowl and allow to cool - clean the frying pan.
Mix in the curry powder, methi, salt and coriander.
Add the eggs and lightly beat (the eggs should not be frothy).
Over a medium/high flame heat 3 tbspn of oil in a non-stick frying pan and add the omelette mixture, tilting and rotating the pan to spread the mixture evenly over the pan.
After a few seconds, shake the pan back and forth (the omelette should easily slide and not stick), and allow to fry for 2 min, pressing down with a spatula from time to time.
Carefully flip the omelette and allow to fry for a further 2 min - you can reduce the heat at this stage.
Serve the omelette with rice (3 level tablespoons of rice will be enough) - mango chutney complements this very well.
The rice can optionally be cooked with a little added turmeric.
(1) The amount of chilli used is a matter of taste.
(2) Any good quality curry powder can be used, but 'Bassar Curry Masala' is an excellent choice (a Pakistani curry powder available in some places).
(3) Kasuri Methi is dried fenugreek leaves and can be purchased at many supermarkets and any Asian outlet.
(4) I originally cooked this as shown in the video but the omelette always broke up, but after many attempts the technique I describe above was successful,
so don't follow the video or commentary too closely.
Making Indian Omelette - viewing time approx 9 minutes
I have no connection with the restaurant or chef - even his omelette broke up!