Ideal for a weekday meal or Sunday brunch, this Parsi omelette is best served with a dash of lemon and a crusty buttered bread, it will soon become your favorite.
- Heat 1 tablespoon oil in a pan, add ginger garlic paste and saute it, until raw flavour is gone.
- Add onion, sugar and cook for 1 minute, then add tomatoes, coriander powder, garam masala powder, red chili powder, salt and saute it, later cook for 3-4 minutes.
- Take a bowl, add egg, pepper powder, salt and beat it.
- Once masala mixture is thickened give gaps like as shown in video reduce flame and pour egg mixture on top of it.
- Sprinkle fresh coriander leaves and cover it with lid and cook it.
- Flip and increase the flame and cook on other side also.
- Cut potato into very thin slices and deep fry in hot oil and transfer into a plate and keep aside.
- Transfer into serving plate and on its top garnish with deep fried potato slices.
Now Parsi Omelette is ready to serve with pav.