This Parsi style omelet is the ultimate comfort food. Growing up, this delicious egg dish would show up just as often for dinner as breakfast.
It is simple to make with ingredients you have on hand; ideal for a weekday meal or Sunday brunch. Served with a dash of lemon and a crusty buttered bread, this omelet will soon become your favorite.
I have memories of my dad adding a secret ingredient – ‘raw mangoes’ to this ‘Parsi pora’ recipe; which took it to the next level of deliciousness. If you find them at the market, then this omelet should definitely be on your menu that day.
Serves 4-6 • Hands-on time 10-15 minutes
1 medium onion, finely chopped
1 medium tomato, chopped
½ teaspoon ginger garlic paste (or 1 minced garlic clove/¼ inch grated ginger)
1 Serrano pepper, minced (optional)
1-2 tablespoons raw mangoes, finely chopped (only if you have them on hand)
½ teaspoon each: chili powder, cumin powder, turmeric and ground black pepper
¾ teaspoon salt
1 tablespoon chickpea flour/gram flour*
2 tablespoons cilantro/coriander leaves
1 tablespoon mint leaves
Canola oil to cook omelets
Juice of half a lemon
*Chickpea flour or gram flour is available in the bulk section of most grocery stores or sold at ethnic stores as besan/channa flour. If you need to make it at home- lightly roast dried chickpeas and grind them in a food processor to a flour consistency.
In a large bowl, mix onion, tomatoes, Serrano peppers, raw mangoes, spices & seasonings, chickpea flour, cilantro and mint. Add the eggs to the bowl and mix well.
On a medium flame, heat an omelet pan with some canola oil. When the pan and oil are hot, spoon 3-4 tablespoons of the egg batter into the pan (make sure you spread the vegetables out so they don’t heap in the middle of the omelet.)
Cook each side of the omelet for 3-4 minutes. Repeat till all the batter is used up, you should get 4-5 omelets.
Serve hot with a dash of lemon juice and a warm crusty buttered bread. Leftovers, if any, will stay in the fridge for 2 days.