Unlike a French-style omelet, whose eggs are fluffy and not cooked all the way, the Indian omelet is the opposite. The edges are slightly golden and crispy. Even the vegetables aren’t sautéed prior. Instead, they’re cooked simultaneously with the eggs. Some experts might scoff, but I urge you to be patient. It’s simply a different way people from another part of the world approaches an omelet (we even spell omelets differently – omelet v/s omelette). What about taste? It is still mighty fine! The eggs are whisked with turmeric to help brighten their yellow color. There are two options for the spice blend: chaat masala or garam masala; I prefer the former for its smokier flavor. 5 from 1 review ¼ tsp ground turmeric ½ tsp ground black pepper ¼ tsp chaat masala, homemade or store-bought Fine sea salt (optional, see The Cook’s Notes) 2 Tbsp minced shallot or red onion 2 Tbsp chopped tomatoes 2 Tbsp minced bell pepper 1 garlic clove, thinly sliced 1 tsp green chilli, thinly sliced 1 Tbsp minced cilantro or flat-leaf parsley 1 Tbsp unsalted butter or extra-virgin olive oil 2 Tbsp shredded cheddar or 1 slice cheddar 2 slices of sandwich bread, lightly toasted Ketchup to serve
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