Bread Omelette Street Style – A Classic Indian Street Style Recipe

Bread omelette street style recipe / how to make Indian street style bread omelette/ Indian street style bread omelette step by step recipes / Indian street style bread omelette recipe video

 

Street Style Bread Omlette

A typical street style version of Bread omelette, in which the eggs are mixed with some distinctive street masalas, chopped onions, green chillies, coriander and the bread is placed on the half cooked omelette, after that cooked from both sides and finally served with green chutney.

It’s a very simple bread omelette recipe and can be made in a jiffy. However you can add tomatoes, green onions, bell peppers as per your choice and taste. I like to keep it simple.

Care has to be taken while flipping the omelette. Place the spatula under the omelette in such a way that both the slices are on the spatula.

Also the bread I used was quite big in size and my pan small, so I had to cut it into half. You can use two full slices if you have a bigger pan and medium sized slices.

For more bread recipes do visit bread pakoda, curd sandwich, bombay sandwich, bread masala, bread rolls, french toast

Ingredients:

2 Eggs

2 Bread slices ( I used one slice cut into two)

2 tbsp Onion (finely chopped)

1 Green Chilli (chopped)

Few Coriander leaves (chopped)

A pinch of Chat Masala

A pinch of Black Pepper

1 tbsp Butter

Salt

Method:

Take a mixing bowl.

In it add eggs, 2 tbsp Onions, 1 Green chilli, few chopped coriander leaves, salt and beat well.

add the ingredients mentioned

 

beat

Heat a pan. Add 1 tbsp of butter on it.

heat pan and add butter

When butter starts melting pour the beaten egg mixture on the pan. The pan should be medium hot.

pour the egg mixture

Sprinkle a pinch of chat masala and a pinch of black pepper powder all over the omelette.

sprinkle chat masala

 

sprinkle black pepper

When the omelette is half cooked, place two bread slices on the omelette. Press them gently.

half cooked

place breads

press gently

As the egg is half cooked and a bit wet the bread slices would stick to the omelette.

Check if the lower side is cooked. When cooked flip the omelette. Care has to be taken while flipping the omelette. Place the spatula under the omelette in such a way that both the slices are on the spatula, else the omelette would break apart.

flip and press

Gently press the omelette. Cook for a few seconds so that the bread would be nicely roasted and omelette would be evenly cooked.

Flip it again. You will see the bread slices toasted and the omelette evenly cooked.

flip

Fold it into half.

fold into half

Serve hot with mint chutney or even tomato ketchup.

Street Style Bread Omlette

Tips:

Cook on medium heat.

While flipping, place the spatula under the omelette in such a way that both the slices are on the spatula.

You can add tomatoes, green onions, bell peppers as per your choice and taste.

It is a medium spicy recipe, however, you can add more green chillies or even red chili flakes or red chilli powder to boost the hotness.

Do try this Food-a-licious Bread Omelette Indian Street Style and share your experience with us via comments.

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Stuffed Capsicum Punjabi Style – Potatoes Filling

Stuffed capsicum Punjabi style recipe / stuffed capsicum with potatoes filling, stuffed capsicum step by step images, stuffed capsicum recipe video.

There are many ways to make stuffed capsicum by stuffing it with different filings. Today’s recipe has a filling of boiled and mashed potatoes with some Punjabi spices and then first sautéed on high flame and then cooked on low heat to get the perfect roasted feel.

I like it a bit roasted brown so I sauté it on high heat first. You can skip this if you do not like it roasted.

You can also have a look at my other stuffed veggies stuffed brinjal Punjabi style, stuffed brinjal maharashtrian style

Ingredients:

4 small sized Capsicum

2 big sized Potatoes (boiled and mashed)

½ tsp Red Chilli powder

1 tsp Garam Masala powder

1 tsp Dry Mango powder

1 tbsp Kasuri Methi

2 tbsp Oil

Salt

Method:

Take a mixing bowl

Add in 2 big sized Potatoes (boiled and mashed), ½ tsp Red Chilli powder, 1 tsp Garam Masala powder, 1 tsp Dry Mango powder, 1 tbsp Kasuri Methi, Salt and mix well.

take the ingredients mentioned in bowl

mix well

Then take 4 small sized capsicums. Make a slit as shown in the image below.

make slit

Press it open and fill in the stuffing. Likewise fill all the capsicums with the stuffing.

fill stuffing

Heat 2 tbsp oil in a pan. Place the stuffed capsicums in it pan.

heat oil and place the capsicums

Saute on high heat for about 2 minutes.

saute

Then cover and cook on low heat for about 20 minutes or till done. Change the sides of capsicum every 5 to 6 minutes. Cover and heat till all the capsicums are evenly cooked.

cover and cook

The stuffed capsicums are ready to serve. 

ready to serve

Enjoy them with rotis and any dal of your choice.

Stuffed Capsicum Punjabi Style

Tips:

Saute on high heat first to get that roasted feel. Skip if you do not want it roasted.

Cover and cook on low heat to avoid burning of capsicum.

It is a medium spicy recipe add in more red chilli powder as per your taste and requirement.

Do try this food-a-licious typical Punjabi style stuffed capsicum and share your experience with us via comments.

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Coriander Curd Chutney – A Perfect Restaurant Style Recipe

Coriander Curd Chutney Recipe / how to make coriander curd chutney restaurant style / Coriander curd chutney step by step images / coriander curd chutney recipe video.

A smooth fabulous appetizing restaurant style dip or chutney made with fresh coriander leaves, thick curd and is seasoned with garlic and other spices.

There are many varieties of chutneys which can be made with coriander. You can also add in some fresh mint leaves. Also if you want to enhance the tanginess add in some lemon juice. As the curd I used was sour enough I did not add in the lemon juice. Lemon juice can also be substituted by Dry Mango powder.

Also have a look at the other chutney recipes on my blog basic tomato chutney, coconut Garlic Chutney (vada pav chutney), basic mint chutney

Ingredients:

1 cup Coriander leaves

¼ cup Curd

3 Garlic Cloves

3 Green Chillies

½ tsp Garam Masala powder

Salt

Method:

Wash and clean the coriander leaves thoroughly.

Take all the ingredients 1 cup Coriander leaves, ¼ cup Curd, 3 Garlic Cloves, 3 Green chillies, ½ tsp Garam Masala powder and Salt in a grinding jar.

take all the ingredients in grinding jar

Grind it into a smooth paste.

grind into smooth paste

The restaurant style coriander curd chutney is ready to serve.

coriander curd chutney recipe

Enjoy it with tandoori starters, kebabs or even pakodas.

Tips:

If you want to make it thick whisk the curd smooth and then add it at the end after grinding the coriander into paste. You can add a little water for grinding coriander.

It is a medium spicy recipe, add in more green chilies as per your taste.

Also if you want to enhance the tanginess add in some lemon juice. As the curd I used was sour enough I did not add in the lemon juice. Lemon juice can also be substituted by Dry Mango powder.

Do try this food-a-licious coriander curd chutney a try and share your experience with us via comments

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Bread Pakora With Cheese And Potatoes / Street Style Bread Pakora / how to make bread pakora

Bread Pakora Recipe With Cheese And Potatoes, how to make bread pakora, step by step images and video recipe

Bread Pakora 

Bread Pakora is an Indian fried snack. It’s a common street food made from bread, gram flour, spices as the main ingredients.

There are two types of bread pakoras one is the plain bread pakora without any stuffing and the other is with stuffing. Stuffing can be used as per your choice, but the authentic is the potato stuffing.

I have used boiled and mashed potatoes wit some spices and a cheese slice.

Also have a look at the other snack recipes on my blog punjabi namkeen mathri, mumbai street style sandwich, stuffed papad cones, veg schezwan fritters, bread masala, bread rolls, potato seekh kebab, hash brown mini pizza, hash browns. For the recipe videos please visit my you tube channel and do subscribe it.

Ingredients:

For stuffing:

2 Potatoes (boiled and mashed)

2 tbsp Coriander leaves chopped

¼ tsp Red Chilli powder

¼ tsp Garam Masala powder

¼ tsp Turmeric powder

2 Cheese slices

Salt

For Batter:

1 cup Besan (chickpea flour, gram flour)

¼ tsp Turmeric powder

¼ tsp Red Chilli powder

¼ tsp Garam Masala powder

½ tsp Ginger Garlic paste

½ cup Water

Other Ingredients:

4 Bread slices

Oil for frying

Method:

In a bowl take the boiled and mashed potatoes. 

Add coriander leaves, salt, red chilli powder, garam masala powder and turmeric powder. Mix it well and keep aside.

take ingredients for filling

mix well

Take slices of bread. Place the stuffing on one slice of the bread followed by the cheese slice.

place stuffing

place cheese slice

Now cover it with another slice of bread.

cover

Cut the sandwich into two triangles.

cut in two triangles

Keep them aside.

keep the oil to heat, meanwhile prepare the batter.

In a bowl take besan (chickpea flour/gram flour), add in turmeric powder, red chilli powder, garam masala powder, ginger garlic paste and mix well.

ingredients for batter

mix well

Then add water in parts and mix very well. There should be no lumps of besan left. The consistency of the batter should not be too thick nor too thin.

add water

Now take the sandwich and dip it in the batter. Coat it evenly with batter on all sides.

coat the sandwich

Slide it into oil.

slide into oil

Flip and fry the bread pakora from both sides till it becomes crispy and golden brown.

golden and crisp

Place it on kitchen tissue.

place on kitchen tissue

Serve hot with sauce or any chutney of your choice. I prefer tamarind and mint chutney.

Street Style Bread Pakora

Tips:

Dry mango powder can also be added to the stuffing.

Fry on medium flame.

Do not keep the stuffed bread in the batter for long as it would break.

Enjoy this food-a-licious Bread pakoras with a cup of tea and share your experiences with us via comments.

For more such recipes please subscribe my You tube Channel.

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Aloo shimla mirch recipe / how to make Aloo Capsicum Punjabi style / potato capsicum dry recipe

Aloo shimla mirch recipe / how to make aloo shimla mirch Punjabi style / potato capsicum dry recipe /step by step images / recipe video.

Aloo shimla mirch recipe

This recipe of aloo shimla mirch or the potato capsicum recipe is the dry version of the Punjabi recipe, the gravy recipe I ll be releasing soon. This recipe of aloo shimla mirch can be made without any fuss. It has no onions, no tomatoes and not even ginger and garlic.

All you need to do is cut the potatoes and shimla mirch of the same size. Make slices or dice them its your call but cut both of the same size. I have diced them. And then just stir fry them in the spices which would add the flavor and enhance its taste.

I like to add more oil in it, if you are very health conscious then cut down as per your taste and requirement.

Ingredients:

2 Potatoes (diced small pieces)

2 Capsicum (diced small pieces)

1 tsp Cumin seeds

½ tsp Turmeric powder

½ tsp Red Chilli powder

½ tsp Garam Masala powder

1 tsp Dry Mango powder

1 tbsp Kasuri Methi

¼ cup Oil

Salt

Method:

Rinse capsicum and potatoes. Peel the potatoes and dice them in small pieces. Similarly dice capsicum also of the same size.

In a pan heat oil and then add cumin seeds to it.

heat oil

add cumin seeds

When the cumin seeds begin to splutter and starts to release its aroma add in the turmeric powder. 

cumin splutter

add turmeric powder

Saute for a few seconds and then add diced potatoes to it. All this should be done on medium to low heat.

Add potatoes

Saute on medium heat for about two minutes. Then add salt to it.

salt

Mix well and stir fry till the potatoes are half cooked and get crispy at the edges.

potatoes half cooked

Now its time to add in the diced capsicum. 

add capsicum

Stir fry on medium heat till both the veggies are evenly cooked. Do not overcook them.

stir fry

cooked

Add red chilli powder, garam masala powder, dry mango powder followed by kasuri methi.

add red chilli powder

add garam masala powder

add dry mango powder

add kasuri methi

Give it a nice mix on medium heat and your aloo shimla mirch Punjabi style dish is ready to serve.

mix well

ready to serve

Aloo shimla mirch recipe

Tips:

I like to add more oil in it, if you are very health conscious then cut down as per your taste and requirement.

Do not stir fry on high heat as it would burn the spices and veggies.

Do not cover and cook. It tastes delicious when crisp and not mashy.

It goes well with chapattis, phulkas and even parathas. It can also be served as a side dish with rice and dal.

Do make this food-a-licious Aloo Shimla mirch Punjabi style recipe and write in your experiences to us via comments.

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