Recipe for Bread Omelet / Omelette made Indian style. Recipe with step by step pictures / images and video. Bread omelet toast sandwich recipe Tamil style. முட்டை பிரட் ஆம்லெட் செய்வது எப்படி.
There are a countless number of ways to do bread omelette and this is my way of doing it. Bread and eggs for breakfast is comfort food for all of us. I like to add a little bit of mayonnaise to my bread omelette. I also like to make it extra spicy. Two eggs per omelette is ideal per person. I also like to add a little water while making the omelette as it makes for very soft and fluffy omelettes. Instead of water, one can add milk too.
Here is the video of how to do bread omelette sandwich Indian style.
Click the link below to find the recipes on the site that uses the main ingredient as Bread. Recipes using Bread
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Whisk Glass Prep Bowls – Thick Pyrex PFOA-free Try Ply Heavy Non Stick Pan Pepper Mill Grinder Kewpie Mayonnaise
Here is the step by step recipe of how to do bread omelette sandwich Indian style. Two eggs is ideal for one sandwich. Country eggs taste really great in a bread omelette. But use whatever eggs you have on hand. Break the eggs in a bowl and set aside.
Add in the salt and turmeric powder. I like to add turmeric powder to my omelette as it gives a nice bright yellow colour that’s so good. It is not very traditional to add turmeric but I love it in my omelet. Add in the finely chopped onions, green chillies and coriander leaves. Add a little water. The water will lighten the batter and makes for really soft omelettes. Instead of water, one can use a tablespoon of milk too.
Whisk everything with a fork for a few seconds. Set aside.
Heat butter in a pan until hot. You can use oil instead of butter but I advise you to use butter as the flavour of butter cannot be beat. Add in the omelette mixture to the pan. Swirl the pan so the omelette mixture evenly spread and covers the width of the pan.
Add two bread slices on top of the omelette. Milk bread, Brown bread, Whole Wheat – anything will work well.
Immediately flip the bread. A little bit of the egg mixture would stick to the bread.
Sprinkle black pepper. Be lavish with black pepper. Freshly ground black pepper adds a nice aroma and flavour.
Cook for 30 seconds on a medium flame.
Now, flip the omelette along with the bread slices.
Fold the omelette on the bread like the picture below. Watch the video if doubtful.
Add half a teaspoon of butter so the bread can nicely toast and crisp up into a beautiful sandwich.
Spread a little mayonnaise on one side of the omelette. This is not very traditional but mayonnaise gives a very nice and smooth mouthfeel to the sandwich.
Fold the sandwich and cook the sides like the picture below.
Remove the bread omelette sandwich from the pan and cut into four slices. The perfect street food breakfast / nashta is ready.
Sprinkle a little coriander leaves and green chillies. Serve hot with tea.
2 eggs
1/4 teaspoon salt
1/4 teaspoon turmeric powder
1/4 teaspoon green chilli, finely chopped
2 tablespoon onion, finely chopped
1 teaspoon coriander leaves, finely chopped
1 tablespoon water
1 teaspoon + 1/2 teaspoon unsalted butter
2 sandwich bread slices
a pinch of black pepper
1 teaspoon mayonnaise (optional)
coriander and green chillies for garnish
Break the eggs in a bowl and set aside. Add in the salt and turmeric powder. I like to add turmeric powder to my omelette as it gives a nice bright yellow colour that’s so good. It is not very traditional to add turmeric but I love it in my omelet. Add in the finely chopped onions, green chillies, coriander leaves and water.
Whisk everything with a fork for a few seconds. Set aside.
Heat butter in a pan until hot. You can use oil instead of butter but I advise you to use butter as the flavour of butter cannot be beat. Add in the omelette mixture to the pan. Swirl the pan so the omelette mixture evenly spread and covers the width of the pan.
Add two bread slices on top of the omelette. Milk bread, Brown bread, Whole Wheat – anything will work well. Immediately flip the bread. A little bit of the egg mixture would stick to the bread. Sprinkle black pepper. Be lavish with black pepper. Freshly ground black pepper adds a nice aroma and flavour.
Cook for 30 seconds on a medium flame. Now, flip the omelette along with the bread slices. Fold the omelette on the bread like the picture below. Watch the video if doubtful.
Add half a teaspoon of butter so the bread can nicely toast and crisp up into a beautiful sandwich. Spread a little mayonnaise on one side of the omelette. This is not very traditional but mayonnaise gives a very nice and smooth mouthfeel to the sandwich. Fold the sandwich and cook the sides.
Remove the bread omelette sandwich from the pan and cut into four slices. The perfect street food breakfast / nashta is ready.
Author: Suguna Vinodh
Prep Time: 3m
Cook Time: 3m
2 eggs
1/4 teaspoon salt
1/4 teaspoon turmeric powder
1/4 teaspoon green chilli, finely chopped
2 tablespoon onion, finely chopped
1 teaspoon coriander leaves, finely chopped
1 tablespoon water
1 teaspoon + 1/2 teaspoon unsalted butter
2 sandwich bread slices
a pinch of black pepper
1 teaspoon mayonnaise (optional)
coriander and green chillies for garnish
Break the eggs in a bowl and set aside. Add in the salt and turmeric powder. I like to add turmeric powder to my omelette as it gives a nice bright yellow colour that’s so good. It is not very traditional to add turmeric but I love it in my omelet. Add in the finely chopped onions, green chillies, coriander leaves and water.
Whisk everything with a fork for a few seconds. Set aside.
Heat butter in a pan until hot. You can use oil instead of butter but I advise you to use butter as the flavour of butter cannot be beat. Add in the omelette mixture to the pan. Swirl the pan so the omelette mixture evenly spread and covers the width of the pan.
Add two bread slices on top of the omelette. Milk bread, Brown bread, Whole Wheat – anything will work well. Immediately flip the bread. A little bit of the egg mixture would stick to the bread. Sprinkle black pepper. Be lavish with black pepper. Freshly ground black pepper adds a nice aroma and flavour.
Cook for 30 seconds on a medium flame. Now, flip the omelette along with the bread slices. Fold the omelette on the bread like the picture below. Watch the video if doubtful.
Add half a teaspoon of butter so the bread can nicely toast and crisp up into a beautiful sandwich. Spread a little mayonnaise on one side of the omelette. This is not very traditional but mayonnaise gives a very nice and smooth mouthfeel to the sandwich. Fold the sandwich and cook the sides.
Remove the bread omelette sandwich from the pan and cut into four slices. The perfect street food breakfast / nashta is ready.
Author: Suguna Vinodh
Prep Time: 3m
Cook Time: 3m
Find it online : https://www.kannammacooks.com/bread-omelette-recipe/
Recipe for aloo palya bun. Bengaluru bakery style aloo palya bun. Potato stuffed bun recipe. Recipe for the aloo palya and bun made from scratch. Recipe with video and step by step pictures.
Potato stuffed buns are another great example of why carbs on carbs is so tasty. These bakery style palya buns are a fantastic snack and I love to do stuffed buns at home. My mum jokes this as “palaya” bun in Tamil. Dont be mean like my mum. Sometimes I do this recipe with 50:50 atta and maida and it comes good too!
Click the link below to find the recipes on the site that uses the main ingredient as Potatoes. Recipes made with potatoes Baking Recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Unbleached Flour Anodised Heavy Kadai Active dry yeast Parchment Paper Baking Sheet Pan Pastry Brush Prep Bowls
Here is the video of how to do Aloo Palya Bun | Bakery Style Potato Stuffed Bun
Here is the step by step pictorial of how to do Aloo Palya Bun | Bakery Style Potato Stuffed Bun First we will make the filling for bakery style aloo palya bun. Take a pan and add in the oil. When the oil is hot, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Add in the onions. You want to have all the ingredients as finely chopped as possible as you do not want a big piece coming in the mouth when you bite the bun.
Saute for a couple of minutes till the onions are soft. Add in the teaspoon turmeric powder, asafoetida, curry powder (or) garam masala, finely chopped green chillies, finely chopped mint leaves and the salt. Saute for a minute.
Add in the boiled, peeled and roughly mashed potatoes. Mix well to combine. Cook for a minute. Add in the coriander leaves and mix well. Remove from heat and set aside.
Once the mixture is slightly cool, make small balls from the potato mixture and set aside.
Form a dough and knead the dough by hand for a good five minutes. The dough will be very soft and will stick to the hands. Dust the dough with little flour while kneading. But do not add too much flour while kneading as the dough will become dry and the buns will become very hard. Resist your temptation to add flour while kneading. Do not add more than a couple of tablespoons of flour while kneading. The dough will come together and start to stick less after kneading. Once the dough is smooth, transfer to an oiled bowl and cover with a plastic wrap or a shower cap. I find the shower cap to be a fantastic piece of little “thingy” that’s perfect for proofing the dough. I hoard all the shower caps from hotel rooms on our vacation. Guilty as charged 🙂
Let the dough rise until doubled. It will take anywhere between 45 minutes to an hour depending on how humid the place you live is. Once the dough is doubled, remove the dough from the bowl and gently deflate it and knead briefly for a few seconds. Dust it with a sprinkle of flour to avoid the dough from sticking to the bench.
Divide the dough into six equal pieces. Form each dough into a tight ball. Refer to the video as to how each ball is formed. Its important that there are no cracks while forming the dough else the final bun will show these cracks.
Take each ball and keep the seam side (the bottom side with uneven edges) facing up. The seam side will have lot of uneven edges and cracks. We will place the stuffing and close it so the uneven cracks will be inside and the outside of the bun will be smooth.
Place a potato ball on the dough and cover it completely. Crimp the edges so it does not open up while baking. Shape the ball again with your palm and set aside.
Pinching the dough after placing the stuffing is important. It will help in the stuffing from not coming out or opening up while baking.
Brush the buns evenly with milk.
Sprinkle little sesame seeds on top of the buns. Rest the buns for 15 minutes. In the mean time preheat the oven to 200 degree Celsius / 390 degree Fahrenheit. Bake the buns for 20 minutes.
Remove the buns and brush the buns with ghee / melted butter while its still hot.
Fantastic homemade Aloo Palya Bun | Bakery Style Potato Stuffed Bun is ready. Its a fantastic after school snack for kids or makes for a picnic pick me up. It tastes good warm or cold.
For the Aloo Palya Stuffing / Potato Stuffing
1.5 teaspoon vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/4 teaspoon minced ginger 1 teaspoon curry leaves, finely chopped 1 cup onions, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon asafoetida 1/2 teaspoon curry powder (or) garam masala 1 green chilli, finely chopped 2 teaspoon mint leaves, finely chopped 3/4 teaspoon salt 1.5 cups boiled, peeled and roughly mashed potatoes (about 2 big potatoes) 2 teaspoon coriander leaves, finely chopped
For the Aloo Palya Bun Dough / Potato Bun Dough
1/2 cup warm water 1 teaspoon sugar 1.5 teaspoon active dry yeast 1/4 cup warm milk 1.5 cups / 210 grams maida / all purpose flour 1/2 teaspoon salt 1/2 teaspoon vegetable oil 2 tablespoon milk – for brushing buns 2 teaspoon white sesame seeds – for sprinkling 3 teaspoon ghee – for final brushing Flour for dusting and kneading
Take a pan and add in the oil. When the oil is hot, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Add in the onions. You want to have all the ingredients as finely chopped as possible as you do not want a big piece coming in the mouth when you bite.
Saute for a couple of minutes till the onions are soft. Add in the teaspoon turmeric powder, asafoetida, curry powder (or) garam masala, finely chopped green chillies, finely chopped mint leaves and the salt. Saute for a minute.
Add in the boiled, peeled and roughly mashed potatoes. Mix well to combine. Cook for a minute. Add in the coriander leaves and mix well. Remove from heat and set aside. Once the mixture is slightly cool, make small balls from the potato mixture and set aside.
Take a bowl and add in the warm water, sugar and the yeast. Mix well with a whisk and set aside for five minutes. The yeast will get activated and will foam up. If the yeast does not foam up, it means that its dead and you will need to start with new yeast. I store my yeast in the freezer here in India and it stays fresh and good for months. I buy my yeast online from amazon. Once the yeast has foamed up, add in the milk. Add in the flour and the salt. Form a dough and knead the dough by hand for a good five minutes. The dough will be very soft and will stick to the hands. Dust the dough with little flour while kneading. But do not add too much flour while kneading as the dough will become dry and the buns will become very hard. Resist your temptation to add flour while kneading. Do not add more than a couple of tablespoons of flour while kneading. The dough will come together and start to stick less after kneading. Once the dough is smooth, transfer to an oiled bowl and cover with a plastic wrap or a shower cap.
Let the dough rise until doubled. It will take anywhere between 45 minutes to an hour depending on how humid the place you live is. Once the dough is doubled, remove the dough from the bowl and gently deflate it and knead briefly for a few seconds. Dust it with a sprinkle of flour to avoid the dough from sticking to the bench.
Divide the dough into six equal pieces. Form each dough into a tight ball. Refer to the video as to how each ball is formed. Its important that there are no cracks while forming the dough else the final bun will show these cracks.
Take each ball and keep the seam side (the bottom side with uneven edges) facing up. The seam side will have lot of uneven edges and cracks. We will place the stuffing and close it so the uneven cracks will be inside and the outside of the bun will be smooth.
Place a potato ball on the dough and cover it completely. Crimp the edges so it does not open up while baking. Shape the ball again with your palm and set aside. Pinching the dough after placing the stuffing is important. It will help in the stuffing from not coming out or opening up while baking.
Brush the buns evenly with milk. Sprinkle little sesame seeds on top of the buns. Rest the buns for 15 minutes. In the mean time preheat the oven to 200 degree Celsius / 390 degree Fahrenheit. Bake the buns for 20 minutes. Remove the buns and brush the buns with ghee / melted butter while its still hot
Author: Suguna Vinodh
Prep Time: 60m
Cook Time: 20m
