Cooking time 15-20 minutes
½ tbsp Oil,
1 tsp Butter,
1 medium Onion, chopped,
2 Green chilli, chopped,
½ inch Ginger, chopped,
1 medium size Tomato, chopped,
1 tbsp Coriander leaves, chopped,
¼ cup Process cheese, grated,
1 Bread slice, (trim the edges),
1 cup Gram flour,
⅓ cup Refined flour,
Salt to taste,
¼ tsp Sugar,
1 tbsp light Saffroncolor water or Haldi (optional)
1 cup Milk,
½-¾ cup Water,
1/2 to 1 tsp Baking soda,
1-2 tbsp Melted butter,
1 tbsp Oil,
1 medium size Boiled potato, diced,
Salt to taste,
Black pepper powder,
In a non-stick pan, add oil, butter. Once it’s hot add a little onion, green chilli, ginger, tomato and saute it well.
Add coriander leaves and saute for a minute.
Now, pour a ladle full of batter and rotate the pan so that it spreads evenly all around.
Cook till the underside is done and the edges begin to loosen
Add grated cheese on one side and roll.
In a non-stick pan, add oil once it’s hot, add tomato and potato.
Season it with salt and pepper and cook until it’s light brown in color.
Serve hot with charred tomatoes and potatoes.
Add trim bread slice, gram flour, refined flour, salt to taste, sugar, and saffron water in a bowl.
Add milk, water, baking soda and whisk it well.
Make sure there’s no lumps or you can bend it with the help of a hand blender.
In a non-stick pan, add butter once it’s melted, pour it into the batter bowl and whisk it again nicely.
Keep aside for at least 15 min before
For Bread Omelette
In another non-stick pan, add oil once it’s hot, add remaining onion, green chilli, ginger saute it well.
Add tomatoes, coriander leaves and saute for a minute.
Pour a ladle full of batter and rotate the pan so that it spreads evenly all around.
Apply butter on both bread slices and place the bread slice on the pan butter side upward.
Flip the omelette on the other side, add grated cheese and fold it from all the sides.
Place the other bread slice on top and flip it so the other bread slice gets toasted.